Panko Crusted Buffalo Salmon Recipe

Ingredients

1

lb salmon fillet, skin on

1/4

cup Frank’s™ RedHot™ Buffalo Wings Sauce (from 5-oz bottle)

1/2

cup unseasoned crispy bread crumbs

Cooking spray

Preparation

Heat oven to 425°F. Line cookie sheet with foil.

Place salmon fillet, skin side down, on cookie sheet. Brush with 2 tablespoons sauce. Sprinkle with bread crumbs, pressing to coat. Spray lightly with cooking spray.

Bake 15 minutes or until crumbs are golden and fish is opaque. Cut salmon into 4 pieces (skin should slide off). Drizzle with extra Buffalo-style hot sauce, if desired.

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