Gather · then cook

Buffalo Baked Salmon

Scaled for 6 portions · 8 steps

910 g(or similar) side of salmon ((skin off or on; I prefer skin on), wild caught if possible)0.5 tspkosher salt3 tbspclassic hot sauce (such as Frank’s RedHot (you also could use Buffalo wing flavored sauce))2 tbspunsalted butter (do not use oil, as it will separate in the sauce)1 tbsphoney0.5 tspgarlic powder1 pinchcayenne pepper (optional for extra heat)0.33 cupcrumbled blue cheese or feta cheese (optional for serving)—Chopped fresh chives (cilantro, or parsley, optional for serving)

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