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Wednesday
May082013

Spicy Buffalo Salmon

You know you have been using a plentiful amount of hot peppers in your cooking when you begin receiving concerned emails regarding the state of your stomach lining. I'm not worried in the least about my stomach's lining, but I am worried that I might be addicted to hot peppers! They make everything better, don't they?! 

Before I get to the recipe, I feel I should share that I laid my tired post-workout body on the sunny and very warm ground this afternoon in the very spot where a giant Yard Glacier stood mere weeks ago. Spring is finally here and I absolutely could not be happier about that. Spring is finally here! 

Onto the salmon! This was seriously yummy and it could easily be grilled instead of baked. May as well grill while the grilling season is here!

 

Place a 1-pound salmon fillet into a shallow baking dish. 

Add:

2 tablespoons hot sauce

1 tablespoon honey

2 tablespoons extra-virgin olive oil

1 jalapeño pepper, diced

1/2 teaspoon each of salt and pepper

Stir the marinade ingredients around and heap everything on top of the salmon fillet.

Cover and refrigerate for 6 hours.

Preheat your oven to 350 degrees F (or light your grill).

Pour the marinade into a small saucepan, leaving the salmon fillet in the baking dish. Bake the salmon in the preheated oven for 20 minutes, or until the fish is cooked through.

Bring the contents of the saucepan to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for an additional 10 minutes.

Drizzle the warm glaze over the cooked salmon and serve! Soooo good! I'm off to enjoy a little bit o' spring with my cuties!

Printable recipe: Spicy buffalo salmon

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Reader Comments (2)

I love some heat! I always seem to make Salmon the same way, with some sort of sweet or tangy sauce. I always forget about the power of spiciness!

05.12.2013 | Unregistered CommenterJeff

Made this on vacation for my family and it was a huge hit. I have to tell you I'm not a huge fish fan and definitely not a salmon fan, and I loved this. We didn't have a jalepeno, but I used the green tabasco (about 1 tbsp.) as a substitute and it was SO good! Now the fish might be better here at the beach, but the sauce was still good. I think it would be great on other fish or shrimp as well.

05.28.2013 | Unregistered CommenterTaryn

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