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 ofΒ 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 8Γ—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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