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We hope you got insight from reading it, now let’s go back to teriyaki salmon with sriracha cream sauce recipe. You can have teriyaki salmon with sriracha cream sauce using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Teriyaki Salmon with Sriracha Cream Sauce:
- Take 1 tbsp cornstarch
- Get 1/4 cup soy sauce
- Prepare 1/4 cup brown sugar, packed
- Use 1/2 tsp ground ginger
- Get 1/4 tsp garlic powder
- Take 2 tbsp honey
- Provide 2 salmon filets
- Use for Sriracha cream sauce
- Provide 1/2 cup mayonnaise
- Use 2 tbsp Sriracha, you can more according to your taste
- Provide 1 1/2 tbsp sweetened condensed milk
Instructions to make Teriyaki Salmon with Sriracha Cream Sauce:
- 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°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.
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