• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • About Me
  • Newsletter
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dishes » Fish/Shellfish » Buffalo Salmon with Roasted Red Onions

    Buffalo Salmon with Roasted Red Onions

    Published: Mar 21, 2015 · Modified: Mar 2, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Buffalo Salmon with Roasted Red Peppers on a plate with lemonIn case you're wondering, yes, we do eat fish and seafood often. As in twice a week, Lent or not.

    My meal plan for the week always includes a fish filet like salmon or cod, plus some shellfish like shrimp, scallops or clams. This Buffalo Salmon with Roasted Red Onions is my latest obsession, and we've been enjoying it a couple times a month.

    This gluten-free dish is simple to throw together, and the flavor profile is superb, if you like Buffalo sauce. (I really do, so I had to figure out a way to make it happen with salmon.)

    You simply whisk a bit of mayo with hot sauce, spread that onto the fish in a thin layer, then sprinkle chopped red onions on top. You bake it for 20 minutes at 400 degrees F, and meanwhile melt a bit of butter into some more hot sauce so that you can spoon it over the salmon when it's done.

    Add some lemon wedges for squeezing, and you've got yourself an awesome meal that works well with corn or boiled redskin potatoes on the side (the Buffalo sauce works well on them too.)

    platter of Buffalo Salmon with Roasted Red PeppersThe salmon is tender, juicy, and has some nice heat that can be adjusted according to how much sauce you use on each serving.

    And the crispy red onions provide the best accent. (Here's where I have to tell my kids for the 1,000th time that I love red onions.)

    Seriously, though, you've got a flavor powerhouse going on here.

    plate with a piece of Buffalo Salmon with Roasted Red PeppersBefore I go, I just want to talk hot sauce for a minute. By now, you probably know that I read the labels on everything and try to stick to products that are minimally processed.

    I have no affiliation with Frank's RedHot Original, but it's always been my favorite (and was used in the original Buffalo wing sauce). I was happy to discover that its ingredients are simply: aged cayenne peppers, distilled vinegar, water, salt and garlic powder.

    It's a beautiful thing.

    You can use whichever hot sauce you prefer, but this dish needs something on the milder side that won't make steam come out of your ears.

    Enjoy!

    (Recipe Source: Cooking with Mamma C)

    Buffalo Salmon with Roasted Red Peppers on a plate with lemon

    Buffalo Salmon with Roasted Red Onions

    So easy and so delicious! If you love Buffalo sauce, you've got to try this!
    5 from 2 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 -5
    Calories: 423kcal
    Author: Mamma C

    Ingredients

    Fish

    • 2 pounds salmon (four pieces)
    • 2 tablespoons mayonnaise (I use low-fat)
    • 1 tablespoon hot sauce
    • 4 tablespoons chopped red onion

    Buffalo Sauce (See notes)

    • 1 cup hot sauce (I like Frank's RedHot Original)
    • 2 tablespoons salted butter

    Garnish & Finishing Touch:

    • half a lemon (cut into wedges for serving; squeeze some juice on the salmon)
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil to make cleanup easier. If your salmon has skin on the bottom, you don't need to grease the foil. If it's skinless, you can lightly grease the foil with some oil to prevent sticking.
    • Rinse the salmon under cold water and feel for any bones to remove. Pat the salmon dry with paper towels and place the fish on the baking sheet, skin side down. (You can leave the skin on until after the salmon is cooked.) Wash your hands.
    • In a tiny bowl, whisk the mayo and one tablespoon of hot sauce until the mixture is blended and smooth. Spread some of the mixture in a thin layer on each piece of salmon.
    • Peel and chop some red onion until you have about 4 tablespoons of it. Sprinkle a tablespoon of onions on top of each piece of salmon. Bake the fish for 20-25 minutes, until it can be flaked with a fork.
    • While the salmon is roasting, cut up your lemon into wedges and set them aside. About 10 minutes before the salmon is done, add the butter and a cup of hot sauce to a small sauce pan on the stove over medium heat. Whisk a bit to melt the butter and blend it in. When the sauce is heated through, it is ready to serve. Turn off the heat.
    • To serve, remove any skin by using a spatula to gently lift the salmon away from the skin. Plate the salmon and spoon some Buffalo sauce onto each serving. Add a lemon wedge on the side so each person can squeeze on some lemon juice. Store leftover salmon in the refrigerator for up to three days.

    Notes

    If you want, you can cut the sauce recipe in half, if you think you won't use that much. I make the larger amount so that we can spoon it on our potatoes, corn, and have some left over to use on chicken, etc.

    Nutrition

    Calories: 423kcal | Protein: 45g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 2149mg | Potassium: 1125mg | Vitamin A: 265IU | Vitamin C: 0.7mg | Calcium: 27mg | Iron: 1.8mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!
    Previous Post: « Creamy Parmesan Polenta
    Next Post: Mom's Asparagus Frittata »

    Reader Interactions

    Comments

    1. Tekesha

      March 23, 2015 at 10:48 am

      Frank's is my jam, too! I really resisted flipping around the bottle and looking at the ingredients because I knew that no matter what was in there, I could never give up my Frank's. So I'm just as excited as you to see real ingredients! This looks fantastic!

      Reply
      • Mamma C

        March 23, 2015 at 1:23 pm

        Haha, Tekesha! The best part of Frank's label is that the calories say "0." Yes! The sodium though, is 190 mg per teaspoon. That's why I didn't add salt to this recipe.

        Reply
    2. Denise | Sweet Peas & Saffron

      March 21, 2015 at 10:22 pm

      I've never had those flavors with salmon before, but they look and sound delicious! Ben has been on a sriracha kick for the past....5 years...but I like Frank's RedHot 😉

      Reply
      • Mamma C

        March 22, 2015 at 8:44 am

        Yeah, I'm not a big fan of sriracha, especially on its own. It has to be mixed with something like mayo, and then I don't mind it. But give me Frank's RedHot, and I'm a happy camper. Salmon actually works really well with these flavors, so it's a nice way to enjoy them in a meatless meal.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Pies

    baked pie crust

    Sugar Cookie Pie Crust

    overhead view of whole blueberry pie with cookies on top

    Blueberry Pie with Sugar Cookie Crust

    slice of chocolate pudding pie with brownie crust and whipped cream

    Brownie-Bottom Chocolate Pudding Pie

    photo of fresh strawberry pie in pie dish

    Fresh Strawberry Pie with Amaretto

    slice of lemon pie with pecans on a plate with a fork

    Easy Lemon Pie with Pecans

    gluten free pear crisp on a plate with a fork

    Awesome Gluten-Free Pear Crisp

    Popular Recipes

    baked fish with butter

    Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

    slices of bread on basket

    Homemade Italian Bread

    slice of chocolate pudding pie with brownie crust and whipped cream

    Brownie-Bottom Chocolate Pudding Pie

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    sausages, sliced peppers on white plate

    Easy Sausage and Peppers in the Oven

    piece of Fluffy Crustless Cheesecake

    Fluffy Crustless Cheesecake

    Footer

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Web Stories

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking with Mamma C