Teriyaki Salmon with Sriracha Cream Sauce

We love salmon and it's quite often in our meal rotation. I'm always on the lookout for new ways to serve salmon as I get very bored making things the same way. I've had this recipe earmarked for a while now, after tasting it I'm not sure why I waited so long to try it! 

This dinner dish is so quick to put together, it just needs to marinate 30 minutes or so, before roasting. I came home from work, threw the marinade together and tossed in the salmon. The sauce is easy to put together, too.  While the salmon was marinating, I made the sauce and did a few chores. I love when I can multi-task on a weeknight!

The sauce calls for 1 1/2 tablespoons of sweetened condensed milk.  I think the next time I make this I will leave this out and add a little sugar instead.  I now have an opened container of the condensed milk that needs to be used! Not sure that is going to happen. To make it even healthier, I think a plain Greek yogurt would work in place of the mayonnaise. But, you have to add the Sriracha, it adds just the right punch!  The sauce is a little bit sweet, a little bit spicy.  If you like things real spicy just add more Sriracha.

Teriyaki Salmon with Sriracha Cream Sauce
(Adapted from www.damndelicious.net)

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
4 (5-ounce) salmon filets

1/2 cup mayonnaise
2-3 tablespoons Sriracha (to taste)
1 1/2 tablespoons sweetened condensed milk

To make the Sriracha cream sauce, whisk together the 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.  Add in the cornstarch mixture, stirring constantly, 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.  Lightly coat an 8x8-inch 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 the Sriracha cream sauce.

I served the salmon over ginger rice and with a side of veggies.  I think most of the food groups were covered!  Have you seen The Pioneer Woman's new dish and cookware line? I bought a set of her red dishes.  My husband doesn't understand why I needed more dishes.  What's not to understand? I didn't have any red ones!