Teriyaki Salmon with Sriracha Cream Sauce
- Teriyaki Salmon with Sriracha Cream Sauce
- TOOLS FOR THIS RECIPE
- TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE: FREQUENTLY ASKED QUESTIONS
- Recipe
- Ingredients
- Instructions
An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!
Salmon dinners never looked so so good. Nope, not at all.
Say hello to an easy salmon dinner idea that’s quick enough to whip up during the week, but also fancy and impressive enough for company. With an easy homemade teriyaki marinade, you’ll serve your oh-so-flaky, juicy, tender salmon fillets with the most epic Sriracha cream sauce drizzled right on top.
The whole ensemble is wonderfully sweet with just enough heat in every bite. Just writing about this is making me crave this again and again, and I just had it on Sunday. I might need to do an emergency grocery run stat so I can make it again tonight. And probably again tomorrow.
Serve over a bed of warm rice and dig in like there’s no tomorrow.
TOOLS FOR THIS RECIPE
Saucepan
9 x 13 baking dish
TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE: FREQUENTLY ASKED QUESTIONS
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 2 tablespoons freshly grated ginger to 1/2 teaspoon ground ginger.
Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.
You can serve this with white rice or our favorite no-fuss sheet pan fried rice!
Recipe
Yield: 4 servings
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Instructions
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
3. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. 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.
5. Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
6. Place salmon filets with the marinade into the prepared baking dish, and bake until the fish flakes easily with a fork, about 20 minutes.
7. Serve salmon immediately with Sriracha cream sauce.
8. In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.
