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Fish is something that I am slowly growing a liking too.  Growing up, you wouldn’t catch me eating it unless I was told it was chicken (although the smell would give that lie away 99.9% of the time).  Now, looking at the health benefits, I have slowly been incorporating it into my diet.  I decided to give this salmon a try and hoped that the sriracha sauce with the marinade would mask any bit of “fish” taste the salmon had.  Fortunately, it was delicious.  Even my dad, a fish lover yet a bit iffy on salmon, requests to have this dish again! I served it with sautéed asparagus and white rice. Give it a try and let me know what you think.

Teriyaki Salmon with Sriracha Cream Sauce

(original source)

What you’ll need:

For the Marinade

    • 1 tablespoon cornstarch
    • 1/4 cup soy sauce
    • 1/4 cup brown sugar, packed
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 2 tablespoons honey
    • 2 salmon filets
For the Sriracha Cream Sauce
  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha
  • 1 1/2 tablespoons sweetened condensed milk

What to do:

  • 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 onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  • Serve salmon immediately with Sriracha cream sauce.