Recipe adapted from Damn Delicious.
Ingredients:
Teriyaki Salmon:
- 1 TBSP cornstarch
- 1/4 c. water
- 1/4 c. soy sauce
- 1/4 c. brown sugar
- 1/2 tsp. ground ginger (or 2 TBSP grated ginger)
- 1/4 tsp. garlic powder
- 2 TBSP honey
- 1 c. water
- 1 lb. salmon fillets
- Serve: Green onions, sliced, sesame seeds, and cooked rice
Sriracha Cream Sauce:
- 1/4 c. mayonnaise
- 1-2 TBSP Sriracha
- 2 tsp. sweetened condensed milk
Directions:
- Cornstarch Slurry: In a small bowl, whisk together cornstarch and 1/4 c. water; set aside.
- Teriyaki Sauce: In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and 1 c. water; bring to a simmer. Stir in cornstarch slurry until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Marinate Salmon: 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: Preheat oven to 400 degrees F. Lightly coat an 8 x 8 baking dish with nonstick spray.
- Sriracha Cream Sauce: In a small bowl, whisk together mayonnaise, Sriracha, and condensed milk. Taste and adjust as necessary. Set aside.
- Bake: 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: Serve salmon over rice and top with Sriracha cream sauce, green onions, and sesame seeds.
Teriyaki Salmon with Sriracha Cream Sauce
Ingredients
- Teriyaki Salmon:
1 TBSP cornstarch
1/4 c. water
1/4 c. soy sauce
1/4 c. brown sugar
1/2 tsp. ground ginger (or 2 TBSP grated ginger)
1/4 tsp. garlic powder
2 TBSP honey
1 c. water
1 lb. salmon fillets
Serve: Green onions, sliced, sesame seeds, and cooked rice
- Sriracha Cream Sauce:
1/4 c. mayonnaise
1-2 TBSP Sriracha
2 tsp. sweetened condensed milk
Directions
- Cornstarch Slurry: In a small bowl, whisk together cornstarch and 1/4 c. water; set aside.
- Teriyaki Sauce: In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and 1 c. water; bring to a simmer. Stir in cornstarch slurry until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Marinate Salmon: 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: Preheat oven to 400 degrees F. Lightly coat an 8 x 8 baking dish with nonstick spray.
- Sriracha Cream Sauce: In a small bowl, whisk together mayonnaise, Sriracha, and condensed milk. Taste and adjust as necessary. Set aside.
- Bake: 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: Serve salmon over rice and top with Sriracha cream sauce, green onions, and sesame seeds.