Recipe Ease: easy
I tried this recipe from Damndelicious.net and really loved it. I’ve been looking for the perfect Salmon recipe and have tried all kinds of variations: teriyaki, sweet-chili, and honey; this was the one that combined all of the elements I was looking for – that sweet, but spicy taste. The key is the Sriracha Mayo – I could make this for a variety of items – like spicy wings.
Sriracha Mayo – You will need:
- 1/2 cup mayonnaise
- 2-3 tablespoons Sriracha*
- 1 1/2 tablespoons sweetened condensed milk
Teriyaki Salmon – You will need:
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger or 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
- 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 into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with Sriracha cream sauce.