Teriyaki Salmon with Sriracha Cream Sauce

Teriyaki Salmon with Sriracha Cream Sauce

from damndelicious.net

Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar (packed)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey
  • 4 5-ounce salmon fillets
  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha*
  • 1 1/2 tablespoons sweetened condensed milk

Directions

  1. 1

    To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.

  2. 2

    In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

  3. 3

    In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

  4. 4

    In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

  5. 5

    Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.

  6. 6

    Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

  7. 7

    Serve salmon immediately with Sriracha cream sauce.