Teriyaki Salmon with Sriracha Cream Sauce

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

Serves: 4

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

FOR THE SRIRACHA CREAM SAUCE

  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha*
  • 1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

  1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  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. 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. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  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. Serve salmon immediately with Sriracha cream sauce.

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