Black Pepper Buffalo Baked Salmon with Greek Yogurt Ranch

We had so much fun with this one in the Villa Kitchen. Think buffalo chicken finger but salmon style…crazy, we know. But it was so. good. And we can’t wait to make it again. Balanced out with our homemade Greek yogurt ranch with fresh herbs. Amazing. Recipe inspired by @halfbakedharvest Black Pepper Chicken recipe.

Recipe

Black Pepper Buffalo Baked Salmon with Greek Yogurt Ranch

total time: 30 minutes
servings: 2

Ingredients:

1 pound fresh Norwegian salmon, skinned and cut into two 8 oz portions
3 tbsp maple syrup
1/2 cup Frank’s Red Hot sauce
1/2 cup panko
1/2 cup crushed Ritz Crackers
2 tsp black pepper
2 tsp garlic powder

Greek Yogurt Ranch

3/4 cup plain Greek yogurt
juice of 1/2 of a lemon
2 tbsp fresh chopped dill
2 tbsp fresh chopped parsley
1 tsp garlic powder

Instructions:

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, combine the maple syrup and all but 2 tbsp of the Frank’s Red Hot, set the 2 tbsp aside. Whisk to combine and pour over salmon portions, coating them in the mixture, leaving 1 tbsp as reserve.

Combine the panko, crushed Ritz crackers, black pepper and garlic powder and coat the salmon in this mixture on all sides.

Place the salmon on a lightly oiled cast iron pan and with the remaining tbsp of maple and hot sauce, drizzle this over the top of the salmon and bake on 400 degrees for 15 minutes.

While the salmon cooks, chop your fresh herbs. In a medium sized bowl, add the Greek yogurt, lemon juice, fresh dill, fresh parsley and garlic powder and stir to combine. Set aside.

Remove salmon from the oven and place on a plate. Drizzle your salmon with the remaining 2 tbsp of Frank’s Red Hot and be generous with your healthy ranch sauce. Yum!