As far as I’m concerned, you can never have too many salmon recipes. Here is a simple marinated one, topped with a yummy sriracha cream sauce and served alongside a delicious stuffed tomato. Salmon recipe courtesy of Damn Delicious.
Teriyaki Salmon with Sriracha Cream Sauce
- 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
FOR THE SRIRACHA CREAM SAUCE
- 1/2 cup mayonnaise
- 2-3 tablespoons Sriracha*
- 1 1/2 tablespoons sweetened condensed milk
- To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- 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.
- 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.
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- 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.
- Serve salmon immediately with Sriracha cream sauce.