Teriyaki Salmon with Sriracha Cream Sauce Recipe

Teriyaki Salmon with Sriracha Cream Sauce Recipe

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

Teriyaki Salmon with Sriracha Cream Sauce Recipe

So here’s how you make Teriyaki Salmon with Sriracha Cream Sauce. Let’s first start with the Sriracha cream sauce by combining some mayo, Sriracha and condensed milk. I added about 3 tablespoons Sriracha since Jason and I like our food super spicy.

Then go ahead and take a swim in this sauce. I won’t judge.

Once you’re done with your Sriracha cream sauce swim, it’s time to make the teriyaki marinade. Combine the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water over medium heat until it comes to a simmer.

Combine the cornstarch and 1/4 cup water and add it to this marinade so it gets nice and thick.

You want it thick enough to coat the back of a spoon.

Let the teriyaki marinade cool a bit before you combine it with the salmon.

Place the marinating salmon in the fridge for about 30 minutes to overnight. The longer the better.

Then we’re going to bake it at 400 degrees F for about 20 minutes. Don’t let it overcook!

Once your salmon comes out of the oven, serve it immediately on a bed of white rice with a liberal drizzle of the Sriracha cream sauce. Feel free to garnish it a bit if you’d like. Or you can just dig in and devour this like there’s no tomorrow.

Teriyaki Salmon with Sriracha Cream Sauce Recipe

• Ingredients10Count
• Nutrition730Calories
• Directions55Minutes

Yield : 2 servings

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

INGREDIENTS:

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets

FOR THE SRIRACHA CREAM SAUCE

• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

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.

NOTES : Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

article source: http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/ 

Nutrition Facts

Amount Per Serving

Calories 730

Calories from Fat 330

% Daily Value *

Total Fat 36g	55%
Saturated Fat 7g	35%
Trans Fat
Cholesterol 85mg	28%
Sodium 2690mg	112%
Potassium 610mg	17%
Total Carbohydrate 74g	25%
Dietary Fiber 1g	4%
Sugars 53g

Protein 27g

Vitamin A	4%
Vitamin C	10%
Calcium	10%
Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.