Buffalo Ranch Salmon

3 tbsp. Buffalo-style hot sauce (such as Frank’s Red Hot)
4 tbsp. melted butter
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
1 tbsp. Ranch seasoning (optional)
4 6-oz. salmon fillets
kosher salt
Freshly ground black pepper


Preheat oven to 425°. Oil a baking shape with cookery spray or seedlike oil.
Beat unitedly hot sauce and butter.

In a tiny bowlful, flip panko with olive oil and ranch seasoning.

Place salmon on preconditioned hot artifact, skin-side downwardly. Toughen salmon with restrainer and shrub. Spoon buffalo sauce onto apiece fixing, then patter panko evenly on top, imperative to pelage. Bake until the fish is just lyonnaise through and the panko is halcyon, most 15 proceedings. Drizzle with additional city sauce if desired.