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My biggest dinner struggle is that I am almost always cooking for one. I would prefer not to have a ton of leftovers after every meal that I make because I enjoy cooking and prefer to eat fresh food. I am always looking for fresh and healthy recipes that can be pulled together fairly quickly, but are not boring. I like recipes that are not too complicated but still feel like I am treating myself well. —Cooking for One
Cooking for One: I love this topic so much! I spent many years cooking just for myself and prioritized all the points you listed — specifically cooking quick and easy fresh meals that were really delicious. Fish is such a great option when you’re cooking for one or two people because it’s easy to buy just the amount you need.
If you’re a fan of Buffalo wings, this 20-minute, one-pan Buffalo glazed salmon is right up your alley. The fillets are seared on the stovetop, finished with a sticky, sweet-and-spicy, Buffalo sauce-inspired glaze, and partnered with a creamy blue cheese slaw. The salmon is incredibly tender and flaky, and the richness of the fish is a great match for the glaze.
This glaze, which is not the same as buttery Buffalo wing sauce, gets an extra pop of flavor from a splash of vinegar and a little sweetness from a squeeze of honey, and thickens as it simmers with the salmon. To round out dinner, the salmon is paired with a store-bought coleslaw mix tossed with a creamy three-ingredient dressing and some blue cheese.
Why You’ll Love It
- It totally gives you Buffalo wing vibes. Between the sweet and spicy Buffalo sauce, blue cheese, and crunchy slaw, this simple, fresh dinner is packed with the same big flavors.
- It’s the perfect quick and easy dinner for one to two. You need just 20 minutes from start to finish to get the whole dinner on the plate — we’re talking main and side. Plus, you only need one skillet, and the salmon cooks in three simple steps.
- The recipe is incredibly easy to scale up or down. While the recipe is written to serve two, it’s super easy to cut it in half if you’re cooking for one, or scale it up to serve more people.
Key Ingredients in Buffalo-Glazed Salmon
- Salmon fillets. You can use skin-on or skinless fillets; both work well. Remember that your grocery store fishmonger will remove the skin for you if that’s what you prefer. If you’re using frozen fish, just make sure to thaw it all the way first (or pivot to this recipe that starts with frozen salmon instead).
- Buffalo-style sauce. Frank’s RedHot is probably the most well-known brand out there, but I recently noticed a lot of other brands of Buffalo-style sauce on grocery store shelves. Do check the label, because depending on the brand, there can be options for varying spice levels.
- Apple cider vinegar. A little bit of acid balances the heat and sweetness of the honey in the sauce, and it’s also used for the slaw dressing.
- Honey. You’ll use this for both the Buffalo glaze and dressing for the slaw. Honey thickens the glaze and balances the heat from the Buffalo sauce and tang of the vinegar.
- Mayonnaise, sour cream, or plain yogurt. You can take your pick of which to use. It will be the base of the creamy dressing for the blue cheese slaw. I’ve tried all three options and each one works great, so just use whatever you already have on hand.
How to Make Buffalo-Glazed Salmon
- Mix the slaw. Mix the dressing together, then toss with coleslaw mix and blue cheese. Set aside while you cook the salmon.
- Prep the salmon and glaze. Pat the salmon dry and season all over. Whisk together the Buffalo glaze.
- Sear the salmon. I recommend using a nonstick pan or cast iron skillet for cooking to ensure the salmon doesn’t stick to the pan. Starting with the salmon skin-side up, sear on both sides.
- Simmer with the glaze. Add the glaze to the pan and simmer with the salmon for the final minutes of cooking. When it’s ready, the glaze should be thick and glossy. Serve the salmon with the slaw.
Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.
INGREDIENTS
FOR THE SLAW:
- 2 tablespoons
mayonnaise, sour cream, or plain yogurt
- 2 teaspoons
honey
- 2 teaspoons
apple cider vinegar
- 1/2 teaspoon
kosher salt
- Freshly ground black pepper
- 3 cups
coleslaw mix (about half (12-ounce) bag)
- 3 heaping tablespoons
crumbled blue cheese (1 ounce)
FOR THE SALMON:
- 2 (6-ounce) salmon fillets (skin-on or skinless)
- 1/4 teaspoon
kosher salt
- Freshly ground black pepper
- 3 tablespoons
Buffalo-style sauce
- 2 tablespoons
honey
- 2 teaspoons
apple cider vinegar
- 1 tablespoon
olive oil
INSTRUCTIONS
MAKE THE SLAW:
- Place 2 tablespoons mayonnaise, 2 teaspoons honey; 2 teaspoons apple cider vinegar; 1/2 teaspoon kosher salt, and a few grinds of the freshly ground black pepper in a medium bowl. Stir to combine. Add 3 cups coleslaw mix and 2 tablespoons crumbled blue cheese, and toss to coat. Let sit while you prepare the salmon.
MAKE THE SALMON:
- Pat 2 (6-ounce) salmon fillets dry with paper towels. Season all over with 1/4 teaspoon kosher salt and a few grinds of freshly ground black pepper. Place 3 tablespoons Buffalo-style sauce, 2 tablespoons honey, and 2 teaspoons apple cider vinegar in a small bowl and whisk until combined.
- Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.
- Flip the salmon and cook for 2 minutes. Pour the glaze over the salmon. Cook, spooning some of the glaze over the salmon as it cooks, until the glaze is thickened and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done.
- Divide the slaw between 2 plates. Top each with a salmon fillet and spoon the remaining glaze over the top.