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
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
- 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.