Teriyaki Salmon with Sriracha Mayo

Recipe Time: 30 minutes. *marinate the salmon overnight or up to 30 minutes before cooking for the best results

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

Steps:

  • 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.

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