Teriyaki Salmon with Sriracha Cream Sauce
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Teriyaki Salmon with Sriracha Cream Sauce
Description
This recipe begins by preparing a teriyaki marinade combining soy sauce, brown sugar, ground ginger, garlic powder, honey, and water. A cornstarch slurry is incorporated to thicken the sauce before marinating the salmon. The marination step, lasting from 30 minutes to overnight, allows the fish to absorb the teriyaki flavors deeply. Baking the salmon at 400°F results in a moist, tender interior with the glaze providing a shiny coating.
The Sriracha cream sauce mixes mayonnaise with Sriracha and sweetened condensed milk, creating a smooth, slightly sweet heat that contrasts the savory salmon. This sauce can be drizzled over the cooked fish or served alongside for dipping. The moderately spicy sauce tones down the sugar-salt balance of the teriyaki glaze.
This dish suits either a casual dinner or a slightly elevated meal due to the interplay of sweet, salty, and spicy components. It pairs well with steamed rice or vegetables to complete the serving. The marinade's simplicity and the straightforward baking method make this accessible for home cooks seeking flavorful salmon recipes.
Ingredients
- 1 tablespoon cornstarch
- ¼ cup soy sauce reduced sodium
- ¼ cup brown sugar packed
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
For the Sriracha cream sauce
- ½ cup mayonnaise
- 2-3 tablespoons sriracha
- 1 ½ tablespoons sweetened condensed milk
Instructions
- 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 a 9 x 13 baking dish with nonstick spray.
- 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 salmon immediately with Sriracha cream sauce.
for the Sriracha cream sauce
- In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.
Notes
- Use Sriracha from the Asian section for an authentic chili flavor in the cream sauce.
- Marinate salmon at least 30 minutes, up to overnight, for best flavor absorption.
- Bake salmon until it flakes easily with a fork, about 20 minutes at 400°F.
- Serve immediately with the Sriracha cream sauce for optimal texture and taste.
User Reviews
Overall Rating
5
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