The deep richness of salmon pairs incredibly well with this bold Buffalo-style glaze that’s both sweet and spicy. As the glaze hits the heat of the grill, it caramelizes and creates a gorgeous crust on the fish while leaving the inside tender and flaky.
What makes this dish even more exciting is the crunchy, refreshing celery slaw, tossed in a light mayo-based dressing with red onions and chives. It’s a balanced plate with spicy warmth and cooling crispness—perfect for those looking to impress without the fuss.
Full recipe:
Ingredients:
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2 tablespoons hot sauce (e.g., Frank’s)
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1 tablespoon packed dark brown sugar
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1 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper
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2 tablespoons light mayonnaise
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1 tablespoon snipped chives
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8 stalks celery, very thinly sliced
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1/2 small red onion, very thinly sliced
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Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
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Kosher salt and freshly ground black pepper
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Vegetable oil, for oiling the grill
Directions:
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Preheat an outdoor grill or grill pan on medium-high heat.
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In a small bowl, whisk together hot sauce, brown sugar, smoked paprika, and cayenne pepper. Set aside.
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Transfer 1 tablespoon of the sauce mixture into a large bowl and whisk with the mayonnaise to make the slaw dressing. Add chives, sliced celery, and onion to the bowl and toss to coat. Set slaw aside.
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Season the salmon fillets with kosher salt and freshly ground black pepper.
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Lightly oil the grill grate. Place the salmon skin-side up and cook for 2–3 minutes until grill marks appear and it easily releases.
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Flip the salmon and brush with the remaining glaze. Continue to cook, brushing occasionally, for 13–15 minutes or until salmon is fully cooked and beautifully glazed.
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Plate the salmon and serve with a generous portion of the fresh celery slaw.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~360 kcal per serving | Servings: 4
Why Salmon Is a Superstar Ingredient
Salmon is often called a “superfood” for good reason. It’s packed with omega-3 fatty acids, essential for heart health and brain function, and provides a generous dose of high-quality protein. For anyone following a low-carb, high-protein, or anti-inflammatory diet, salmon checks all the boxes.
The fatty nature of salmon also makes it a forgiving protein to cook. It stays moist on the grill, and its richness pairs well with both sweet and spicy flavors. In this recipe, the skin becomes a delicious, crispy element when grilled properly—a textural component that many overlook.
When purchasing salmon, choosing center-cut, skin-on fillets of similar thickness ensures even cooking. Whether you’re grilling outdoors or using an indoor grill pan, the right cut makes all the difference.
Buffalo Glaze: The Game-Changer
What sets this salmon dish apart is the use of a Buffalo-inspired glaze—a simple mixture of hot sauce, brown sugar, and spices. Traditionally associated with wings, Buffalo sauce gets a sophisticated twist here, providing depth and caramelization when cooked over heat.
The glaze doesn’t just flavor the surface—it permeates the fish, especially when basted during cooking. As it drips down onto the hot grill, it sizzles and smokes, infusing the salmon with a subtle smokiness. The sugars in the glaze caramelize beautifully, giving the salmon a glossy finish and a hint of crunch on the edges.
This blend of sweet and spicy is addictively good and can easily be adjusted depending on your heat tolerance. For a family-friendly version, you can tone down the cayenne or use a milder hot sauce. For spice lovers, dial it up with an extra dash of heat or even a sprinkle of chili flakes before serving.
The Cool, Crisp Celery Slaw
To balance out the bold, rich glaze, the recipe introduces a celery-based slaw—an inspired choice that offers texture, freshness, and a cooling effect. While celery might seem humble or even overlooked, its crunch and clean flavor are exactly what the dish needs.
Tossed in a light dressing made with just a spoonful of mayonnaise and accented with snipped chives and thinly sliced red onion, the slaw offers a refreshing contrast to the warm salmon. It cuts through the spice and fat with every bite, keeping the overall experience light and satisfying.
Beyond its role in this recipe, this slaw is a versatile side you can use again and again. It works well with grilled meats, sandwiches, or even as a topping for tacos.
Perfect for Healthy Lifestyles
This recipe is naturally gluten-free and low in carbohydrates, making it ideal for those on gluten-free, keto, or low-sugar diets. Unlike traditional glazed meats that may contain heavy syrups or processed ingredients, this glaze is light, flavorful, and uses ingredients many health-conscious cooks already have on hand.
Additionally, the celery slaw eliminates the need for heavier sides like mashed potatoes or creamy salads. It’s hydrating, low-calorie, and nutrient-rich—exactly what you want in a summer dinner or post-workout meal.
For those looking to meal prep, this salmon holds up well when refrigerated and can be eaten warm or cold. Pair it with some quinoa, brown rice, or even a leafy green salad for a complete lunchbox favorite.
Serving Suggestions and Customizations
Though this recipe shines as is, it’s easy to customize based on personal preference or seasonal availability. Here are some great ways to elevate or adapt the dish:
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Add a starch: Serve the salmon over wild rice, quinoa, or grilled sweet potatoes to turn it into a heartier entrée.
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Include other veggies: Toss some grilled zucchini, asparagus, or corn on the cob alongside the salmon for a colorful plate.
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Make it a bowl: Flake the grilled salmon and add it to a bowl of mixed greens, with the slaw, avocado slices, and a drizzle of dressing for a salmon power bowl.
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Turn it into tacos: Slice the salmon and add it to warm tortillas with a spoonful of slaw for bold and refreshing fish tacos.
This flexibility makes the dish suitable for many occasions, whether it’s a relaxed backyard barbecue or a clean-eating weeknight dinner.
Tips for Grilling Success
Grilling fish can intimidate even seasoned cooks, but salmon is one of the best proteins to start with. Here are some tips to nail it every time:
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Preheat the grill so it’s hot enough to give good sear marks without sticking.
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Oil the grates lightly with vegetable oil to prevent the fish from tearing.
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Place the salmon skin-side up first for beautiful grill marks, then flip carefully.
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Use a fish spatula or wide metal spatula to turn the fish without damaging it.
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Baste often, but not too early—add the glaze once the fish has begun to cook to avoid burning the sugars.
These steps ensure a crisp exterior, tender center, and maximum flavor absorption.
Seasonal Appeal and Presentation
Sweet and Spicy Grilled Salmon is a seasonal stunner, perfect for spring and summer menus. With its bright colors and bold contrast of hot and cool, it’s a dish that looks as good as it tastes. A sprinkle of fresh herbs, a slice of lemon, or even a drizzle of reserved glaze can elevate its presentation further.
Because of its elegant plating potential and fast preparation time, this dish makes a great choice for entertaining. Whether served on a platter for a group or as individual portions for date night, it’s guaranteed to impress.
Conclusion: A Versatile Favorite You’ll Crave Again
Sweet and Spicy Grilled Salmon isn’t just a recipe—it’s a smart, balanced, and unforgettable way to enjoy fish. It brings the punch of Buffalo flavor in a surprisingly refined way, with sweetness, spice, crunch, and richness all in one bite.
Whether you’re following a specific diet, entertaining guests, or simply looking for something new and satisfying, this dish checks every box. It’s healthy, simple, adaptable, and deeply flavorful. Keep it in your regular rotation, and it might just become the dish that defines your summer cooking.