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Calabrian “Buffalo” Salmon Wings with a Bomba Dipping Sauce

Serves:

4

ABOUT THE RECIPE

Okay, I admit, this has nothing to do with Buffalo but, here’s a fun fact, I went to
Highschool with Neptune himself who besides kicking ass on the swim team was the
“Big Man on Campus” as one might imagine. That said, I do have fond memories of
going over to his house when his Lovely Italian Mom, Queen Pescare would whip us up a
batch of her famous Salmon Wings…Good times indeed.

Ingredients

  • 2 pounds of trimmed Salmon Collars…this is a job for your Fishmonger


Bomba Dipping Sauce


  • 1 cup of mayonnaise


  • 1 cup of Lebneh or Greek-style yogurt


  • 1 to 2 tablespoons of Bomba (Calabrian Chili Paste)


  • 2 tablespoons of fresh chopped flat-leaf parsley


  • 1 teaspoon of honey


  • The juice of 1 lemon


  • Salt and Pepper


Whisk all of the ingredients in a small bowl; season to taste with salt and pepper and adjust lemon juice to your flavorful desires (can be made 2 days in advance).


For the Salmon Wing Marinade


  • The finely grated zest of 1 lemon (about 1 Tablespoon)


  • 2 tablespoons of olive oil


  • 3 cloves of garlic crushed and minced fine


  • 2 teaspoons of dried (Mountain) oregano


  • 1 tablespoon of Bomba (Calabrian Chili Paste)


  • Salt and Pepper


  • AP Flour for dredging


  • A Neural Oil (Vegetable, Canola, Corn, etc.) for frying


For the Glaze


  • 4 tablespoons of unsalted butter


  • 4 cloves of garlic crushed and minced fine


  • 1 teaspoon of finely grated lemon zest


  • The juice of 1 lemon


  • 1 tablespoon of Bomba (Calabrian Chili Paste)


  • 2 teaspoons of dried (Mountain) oregano 


Preparation

First, make the Glaze by melting the butter in a saucepan, add the remaining ingredients,

and cook for about 2 to 3 minutes over medium heat; season to taste with salt and pepper

and set aside (keep warm).

Pat the Salmon collars dry with a paper towel. Next, combine all of the marinade

ingredients in a small bowl with a generous pinch of salt and pepper.

Place the collars in a resealable bag, pour in the marinade, and gently work the bag to

coat the collars well (let marinate on the counter for 20 to 30 minutes).

Heat 1 to 2 inches of oil in a high-sided skillet to 350°. Remove the collars from the

marinade and dredge in the flour, shaking off any excess flour.

When the oil is at temperature, carefully place the collars into the hot oil. You will need

to do this in batches so as not to overcrowd the skillet.

Cook the collars on one side for 3 to 4 minutes, flip, and cook for another 3 minutes.

Transfer the collars to a rack to allow the excess oil to drain off.

Place the hot wings in a metal bowl, add the glaze, and gently toss to coat.

To serve, transfer the “Wings” to a platter and serve with the Bomba dipping sauce;

Garnish with cut lemons and chopped parsley. Full disclosure, I didn’t go to school with

Neptune but I just really wanted to show you all that using all of the fish is the only way

to honor the catch. I did however kiss a Mermaid in Middle School, her name was

Aerwyna but we broke up when I started working at the local Fish Market. Apparently,

she was a little touchy about the whole eating fish thing…C’est la vie.

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