Spicy Panko-Crusted Salmon with Honey Drizzle and Mashed Potatoes

Transform your weeknight dinner with this crispy, spicy salmon that packs all the flavor of buffalo wings without the mess. A cheesy, cayenne-spiced panko crust gives the salmon a satisfying crunch, while a creamy buffalo-style sauce and a touch of honey add the perfect balance of heat and sweetness.

Alongside, you’ll enjoy buttery roasted carrots and scallion mashed potatoes that round out this hearty, satisfying meal. It’s a slam dunk for any night of the week!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend and a pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning Blend and a pinch of salt and pepper.
4. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
6. Pat salmon dry with paper towels; season with salt and pepper. Mound tops of salmon with panko mixture, pressing firmly to adhere. After carrots have roasted 5 minutes, remove sheet from oven. Carefully place salmon, coated sides up, on empty side. Roast on top rack until salmon is golden brown and cooked through and carrots are tender, 15-18 minutes.
7. Carefully transfer roasted carrots to a large bowl; add 1 tablespoon butter and toss until melted. Divide carrots, mashed potatoes and salmon between plates. Drizzle salmon with creamy buffalo sauce and honey. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of Frank's Seasoning Blend?

You can substitute with a mix of cayenne pepper, garlic powder and paprika to taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.