Ingredients
- pound(or similar) side of salmon(skin off or on; I prefer skin on), wild caught if possible
- 1/2 teaspoon kosher salt
- tablespoon sclassic hot saucesuch as Frank’s RedHot (you also could use Buffalo wing flavored sauce)
- tablespoon sunsalted butterdo not use oil, as it will separate in the sauce
- tablespoon honey
- 1/2 teaspoon garlic powder
- Pinch cayenne pepperoptional for extra heat
- 1/3 cup crumbled blue cheese or feta cheeseoptional for serving
- Chopped fresh chivescilantro, or parsley, optional for serving
Instructions
- Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top of the foil sheet.
- Lightly coat the foil with baking spay. Place the salmon on top. Sprinkle with the kosher salt.
- In a small, microwave safe bowl, place the hot sauce, butter, honey, garlic powder, and cayenne.
- Microwave, just until the butter melts (start with 30 seconds and go from there I recommend covering the bowl, as the sauce is prone to splattering).
- Alternatively, you can heat the ingredients in a small saucepan over medium heat.
- Stir until smooth and combined.
- Brush about two thirds of the sauce liberally over the salmon, reserving the remaining sauce.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 15 20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick), check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
- Brush the remaining sauce over the top.
- Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely.
- Watch the salmon closely as it broils to make sure it doesn’t overcook.
- Sprinkle the salmon with cheese and chives. To serve, cut the salmon into portions. Season with additional salt to taste. Enjoy!
