Recipe Files: Teriyaki Salmon with Sriracha Cream Sauce

Oh my word, do I have a mouthwateringly delicious recipe for you today....

My girl over at damn delicious never disappoints me, and this one was no exception.

I made this one a while ago (like, before we moved into our new house) but somehow in the hubbub of everything I forgot to post it. I hope you'll forgive me!

I will admit, my sriracha cream sauce "drizzling" leaves something to be desired,
but it is SO good you won't care how it looks when you make it!

**this recipe requires that you marinate the salmon ahead of time for at least 30 minutes

What You Need:

-2 salmon filets (I used 3 of the frozen kind, thawed)

-1 Tbsp corn starch

-1/4 Cup soy sauce (low sodium)

-1/4 Cup brown sugar, packed

-1/2 tsp ground ginger

-1/4 tsp garlic powder

-2 Tbsp honey

For the Sauce:

-1/2 Cup mayonnaise

-2-3 Tbsp sriracha (depending how spicy you like it)

-1 1/2 Tbsp sweetened, condensed milk (you can freeze the leftovers so you don't waste the whole can)

What You Do:

1. In a small bowl, whisk together the corn starch and 1/4 cup of water. Set aside.

2. In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder and honey and 1 Cup of water. Bring this to a simmer. Stir in the cornstarch mixture you just made until the sauce becomes thick enough to coat the back of a spoon.

Let the mixture cool to room temperature.

3. Using a Gallon sized Ziploc bag, or a bowl, add the teriyaki sauce and the salmon together.  Marinate for at least 30 minutes to overnight. 

I did 30 min and it was just fine

4. Preheat the oven to 400 degrees F and lightly  coat a baking dish with non-stick spray (original recipe says to use an 8x8, but use whatever baking dish will fit your filets). Add the filets, and the marinade into the dish and bake until the fish flakes easily with a fork, about 20 minutes.

5. While the salmon is baking, make your sriracha cream sauce by whisking together the mayonnaise, sriracha, and condensed milk in a bowl. Set aside and use to top the salmon filets once they are cooked. 

There will likely be leftovers of this sauce, and you will want to dip everything you own
into it because it is SO delicious!

6. Enjoy this delicious meal that tastes like it comes from a restaurant, but didn't!

I smothered my salmon with my sriracha cream sauce, as you can see.

You'll want to do it, too :)