BUFFALO SALMON WITH ARUGULA SALAD

Spice up your dinner routine with this flavorful and balanced recipe for Buffalo Salmon with Arugula Salad! Perfectly grilled salmon fillets are coated in a zesty Buffalo-style sauce with a hint of maple sweetness, creating a bold and irresistible flavor. Paired with a refreshing arugula salad topped with celery, carrots, and a creamy blue cheese dressing, this dish is a game-changer for weeknight meals or a special occasion dinner.

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Not only does this recipe deliver on taste, but it’s also nutritious, offering a mix of protein, healthy fats, and fresh vegetables. Quick to prepare and packed with flavor, this is a must-try for salmon lovers and fans of all things Buffalo!

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Salmon Fillets

Salmon is the star of this dish, offering a rich, buttery texture and a natural flavor that complements the tangy Buffalo sauce perfectly. Packed with omega-3 fatty acids, it's not just delicious but heart-healthy too.

Baby Arugula

Arugula provides a peppery, slightly bitter bite that balances the heat of the Buffalo sauce. This nutrient-dense green is a fantastic source of vitamins A, C, and K, adding a fresh and vibrant element to the plate.

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Recipe Origin | BUFFALO SALMON WITH ARUGULA SALAD

Buffalo-flavored dishes have been a staple of American comfort food for decades, and this recipe reimagines the classic spicy sauce with a modern twist. Combining the heat of Buffalo sauce with the richness of grilled salmon and the crunch of a fresh salad creates a restaurant-quality meal that’s simple enough for home cooks to tackle. Whether you're a fan of Buffalo wings or just looking to jazz up your salmon game, this dish brings bold flavors and wholesome ingredients together in harmony.

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 Tips, Serving Suggestions, and Storage Advice

• For extra crispiness, pat the salmon fillets dry before seasoning.

• Substitute Greek yogurt for the low-fat plain yogurt for added tang in the dressing.

• Use a fish spatula for easy flipping when grilling the salmon.

• Prefer a milder heat? Reduce the hot sauce or add an extra tablespoon of maple syrup.

• Serve with a side of crusty bread to soak up the extra Buffalo sauce.

• If you don’t have a grill, cook the salmon in a hot skillet for similar results.

• Toss the salad right before serving to keep the greens crisp and fresh.

• For meal prep, store the sauce, salad, and salmon separately, and combine just before eating.

• Add avocado slices to the salad for extra creaminess.

• Double the sauce recipe and use it as a marinade or dipping sauce for other proteins.

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Unique Recipe Qualities

• Combines spicy, sweet, and creamy flavors in one dish.

• A lighter twist on Buffalo-flavored classics.

• Ready in under 30 minutes, perfect for weeknights.

• Nutrient-packed with salmon, arugula, and fresh vegetables.

• Minimal prep with a big flavor payoff.

• Versatile sauce that can be used for other proteins or vegetables.

• Uses a simple microwave technique for quick sauce preparation.

• Balanced with a refreshing blue cheese yogurt dressing.

• Restaurant-quality presentation and taste.

• Easily adaptable for different heat preferences.

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Ingredients

• 2 tablespoons unsalted butter

• 2 tablespoons hot sauce (we use Frank’s RedHot)

• 1 tablespoon maple syrup

• 1/4 teaspoon paprika

• Kosher salt

• 3 tablespoons crumbled blue cheese

• 2 tablespoons low-fat plain yogurt

• 1 tablespoon fresh lemon juice

• 1 5-ounce package baby arugula

• 3 stalks celery, thinly sliced

• 2 carrots, thinly sliced

• Vegetable oil, for brushing

• 2 5-ounce skinless salmon fillets (about 1 inch thick)

• Freshly ground pepper

Instructions

1. Make the Buffalo SauceIn a small microwave-safe bowl, combine the butter, hot sauce, maple syrup, paprika, and a pinch of salt. Microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium heat.

2. Prepare the Dressing and SaladIn a large bowl, whisk together the blue cheese, yogurt, lemon juice, 1 tablespoon of water, 2 teaspoons of the prepared Buffalo sauce, and 1/4 teaspoon salt. Add the arugula, celery, and carrots to the bowl but do not toss yet.

3. Grill the SalmonBrush the grill with vegetable oil. Season the salmon fillets with salt. Grill the salmon, brushing occasionally with the Buffalo sauce, until grill marks appear and the fish is cooked through, about 4 minutes per side.

4. Assemble and ServeToss the salad just before serving, adding salt and pepper to taste. Plate the salmon alongside the salad and drizzle with the remaining Buffalo sauce.

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Kitchen Tongs

2. Lemon Juicer

3. Quality Knife

   1. Top Shelf Knives by ZWilling

4. 3Qt Sauce Pan

   1. Our Hestan Culinary pan

5. Saute pan

   1. Our Hestan Culinary pan

6. Fish spatula

7. Whisk

8. Measuring Cups and Spoons Set

9. Large Cutting Board

10. Mixing Bowl

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FAQs

• Can I bake the salmon instead of grilling?

  Yes, bake at 400°F (200°C) for 12–15 minutes or until cooked through.

• What’s a good substitute for blue cheese?

  Try feta cheese or goat cheese for a milder option.

• How can I adjust the spice level?

  Add more or less hot sauce based on your preference.

• Can I use spinach instead of arugula?

  Absolutely, though the flavor will be milder.

• What’s the best way to ensure the salmon doesn’t stick to the grill?

  Make sure the grill is preheated and lightly oiled.

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