Teriyaki Salmon with Sriracha Cream Sauce
Total Time
1 hour 15 minutes
Prep Time
45 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(24)
Ingredients
4 servings
- 1 tablespoon cornstarch
- ¼ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
- ½ cup mayonnaise
- 2-3 tablespoons Sriracha
- 1 ½ tablespoons sweetened condensed milk
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Preparation
Step 1
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Step 2
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and 1 cup water; bring to a simmer.
Step 3
Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
Step 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.
Step 5
Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
Step 6
Place salmon filets with the marinade into the prepared baking dish, and bake until the fish flakes easily with a fork, about 20 minutes.
Step 7
Serve salmon immediately with Sriracha cream sauce.
Step 8
For the Sriracha cream sauce, in a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha, and condensed milk.
Step 9
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Chef's notes
*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.
