A couple of weeks ago I had a chicken wing hangover. That’s right, you don’t have to read that twice. After celebrating my friend Nick’s 40 Under 40 Award, we celebrated at 1618 downtown with rose and appetizers. And my friends didn’t realize that if you put a chicken wing in front of me, it disappears in light speed. So the next morning, I literally had a chicken wing handover from indulging way to much in 1618’s most delicious sriracha chicken wings. I recommend them but please don’t order them when I’m around.

So in tan effort to not eat any more chicken wings but still wanting to satisfy my  hot sauce cravings, I prepared this super easy buffalo salmon. It takes about 30 minutes to prepare and is perfect for a week night. While the salmon roasted in the oven, I sauteed a some spinach with sliced garlic. Super quick, spicy and delicious. Plus, no hangover.

Buffalo Salmon

• 1 tablespoon unsalted butter
• 3 tablespoons hot sauce such as Frank’s Redhot
• 1/8 cup panko (Japanese bread crumbs)
• 1 piece salmon fillet with skin

1. Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
2. Melt butter with hot sauce  over medium heat. Set aside half the sauce.
3.  Put salmon, skin side down, in baking pan and sprinkle with of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 15 to 20 minutes. Serve reserved sauce on the side. Optional, broil the salmon for an extra crispy topping.