Panko Crusted Buffalo Salmon

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Panko Crusted Buffalo Salmon
  • Prep 5 min
  • Total 20 min
  • Servings 4
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The great taste of Buffalo sauce isn't just for chicken wings! Salmon goes zesty and crunchy at the same time with Buffalo-style hot sauce and panko bread crumbs!
Updated Sep 20, 2016


  • 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


  • 1
    Heat oven to 425°F. Line cookie sheet with foil.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Before cooking salmon fillets, run your fingers over the flesh to detect any little bones, and pull them out.
  • tip 2
    Serve this salmon with wild rice on the side. To make it "Buffalo-style," throw in a handful of sliced celery about 5 minutes before the rice is done for added crunch and color.
  • tip 3
    Not all Buffalo sauces are alike. If you're watching sodium, check labels. We used a Buffalo-style hot sauce from a 5-oz bottle, which is lower in sodium than products labeled as Buffalo wing sauce from larger bottles.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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