Teriyaki Salmon with Sriracha Cream Sauce

Cuisine : European
Calories : 395
Type : Non Vegetarian
Serving Size : 2
Course : Main
Preparation Time : 75  Min

No Ingredient Quantity Measure Type
1 Cornstarch 1 Tablespoon
2 Soy sauce 1/4 Cup
3 Brown sugar 1/4 Cup
4 Ground ginger 1/2 Teaspoon
5 Garlic powder 1/4 Teaspoon
6 Honey 2 Tablespoon
7 salmon filets 2 Piece

Recipe Details
An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!

Cooking Instructions
  • 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.

Garnishing Instructions
Not Available.

Serving Instructions
Serve salmon immediately with Sriracha cream sauce.

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