Description
This baked buffalo salmon is a delightfully flavorful recipe that’s easy enough to make any night of the week! It’s marinated quickly in a simple make-at-home buffalo sauce and baked in the oven until perfectly cooked – flaky and moist! Paleo, Whole30, GF, keto friendly, low carb, and dairy free option.
Ingredients
- 4 6-ounce salmon fillets
- 1/4 cup melted ghee or avocado oil
- 1/4 cup Franks Red Hot sauce
- 1 1/2 tablespoons coconut aminos (optional – adds a touch of sweetness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional garnishes
- Dairy free ranch dressing
- Fresh herbs like parsley, dill, and chives
- Green onions
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a large casserole dish or rimmed baking sheet. You can also line your baking dish with parchment paper for even easier clean up.
- Prep Salmon. Remove any bones from the salmon fillets and pat dry with a paper towel. Transfer to a large bowl or Tupperware.
- Make buffalo sauce. In a small bowl whisk together melted ghee, Frank’s Red Hot sauce, coconut aminos if using, garlic powder, and onion powder to combine. Reserve about 1/3 of the sauce.
- Briefly marinate salmon. Pour remaining 2/3 of the sauce over the salmon and turn to coat. Allow to marinate in the refrigerator flesh side down for 10 minutes.
- Bake salmon. Place salmon fillets in the greased baking dish flesh side up and evenly spaced apart, leaving the excess sauce behind. Sprinkle flesh with kosher salt and black pepper. Transfer to the oven and bake for 12-15 minutes. The amount of time in the oven will depend on how thick your salmon is and how you’d like it cooked. If your salmon fillet is on the thinner side it could be done in 10-12 minutes. See the section in the blog post above titled “How to tell when your salmon is done” for tips. About 2-3 minutes before salmon is done cooking remove from the oven and increase heat to broil. Brush with some of the remaining sauce (it will have thickened slightly at room temperature but should still be spreadable). Cook for another couple of minutes until slightly crisp on top.
- Garnish and serve. Serve with a drizzle of dairy free ranch, extra Franks Red Hot sauce, fresh herbs, and green onions if desired. Enjoy!
Notes
Keep the skin on to help hold in moisture, keep the fish from sticking to the pan, and maintain structure of the fillets.
Place the salmon flesh side up in the baking dish with a fair amount of space between each piece of fish so that it cooks evenly.
Check for doneness using the tips listed in the blog post above.
Storage: This salmon will keep in the refrigerator for up to 4 days in an airtight container.
Reheating: My favorite way to reheat salmon is in the oven on medium low heat – somewhere between 325° – 350°. At that temp it should be warmed through in about 6-8 minutes. A toaster oven will work in the same way. You can also reheat in the microwave for 1-2 minutes until hot.
Freezing: While technically you can freeze cooked salmon fillets, I’m not sure that you should. The texture will be compromised and it will likely be dry once reheated. If you are set on giving it a try read through this article for some good tips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Healthy