Buffalo Baked Salmon

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  2 lbs Salmon
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  0.5 tsp 1/2 teaspoon kosher salt
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  3 tbsp Hot Sauce, Frank'S RedHot
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  2 tbsp Unsalted Butter
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  1 tbsp Honey
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  0.5 tsp Garlic powder
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  Cayenne Pepper, Ground

Instructions

1. 1Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes. Meanwhile, preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil, then parchment paper on top. Lightly coat the parchment with cooking spray.
2. 2In a small microwave-safe bowl, combine the Frank's RedHot Sauce, butter, honey, garlic powder, and cayenne. Microwave over medium heat for 30–45 seconds, stirring until the butter melts completely and the mixture is smooth and combined. Reserve one-third of the sauce.
3. 3Place the salmon skin-side down on the prepared baking sheet. Brush two-thirds of the buffalo sauce liberally over the top of the salmon. Fold the foil and parchment up and around the salmon to create a sealed packet, leaving a small gap for air circulation.
4. 4Bake at 375°F for 15–20 minutes, until the salmon is nearly opaque at the thickest part and flakes easily with a fork (internal temperature should reach 145°F). Thinner fillets (around 1 inch) will cook faster; thicker pieces (1½ inches or more) may need additional time.
5. 5Carefully open the foil packet, watching for hot steam. Brush the reserved sauce over the top of the salmon. Switch the oven to broil and return the baking sheet to the oven for 3–4 minutes, until the top is lightly golden and the salmon is cooked through completely. Check frequently to prevent overcooking.
6. 6Remove the salmon from the oven and verify the internal temperature reaches 145°F with an instant-read thermometer and that the flesh flakes easily with a fork.
7. 7Divide the salmon evenly into 6 airtight containers while still warm, allowing each portion to cool slightly before sealing.