An easy dish with homemade teriyaki sauce and a sweet and spicy Sriracha cream sauce!
5 stars (24 ratings)
Ingredients
1tablespooncornstarch
¼cupreduced sodium soy sauce
¼cupbrown sugar, packed
½teaspoonground ginger
¼teaspoongarlic powder
2tablespoonshoney
4 (5-ounce)salmon fillets
For the Sriracha cream sauce
½cupmayonnaise
2-3tablespoonsSriracha*
1 ½tablespoonssweetened condensed milk
Instructions
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 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.
Notes
*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.