Teriyaki Salmon with Sriracha Cream Sauce. An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off! Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce. Optionally, also sprinkle sesame seeds, scallions and jalapenos slices over the salmon. *Sriracha is an Asian hot chili sauce that can be found in your local grocer's Asian food aisle.
But what I really love is that sriracha cream sauce – I have to make it! So today we bathe fresh salmon in teriyaki sauce and just for good measure, drizzle it with a sweet and spicy sriracha sauce. Once sauce cools, transfer to container or ziptop bag with salmon. You can cook Teriyaki Salmon with Sriracha Cream Sauce using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Teriyaki Salmon with Sriracha Cream Sauce
- It’s 1 tbsp of cornstarch.
- Prepare 1/4 cup of soy sauce.
- Prepare 1/4 cup of brown sugar, packed.
- Prepare 1/2 tsp of ground ginger.
- It’s 1/4 tsp of garlic powder.
- You need 2 tbsp of honey.
- Prepare 2 of salmon filets.
- Prepare of for Sriracha cream sauce.
- It’s 1/2 cup of mayonnaise.
- Prepare 2 tbsp of Sriracha, you can more according to your taste.
- You need 1 1/2 tbsp of sweetened condensed milk.
Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions (as a serving suggestion, over a bed of jasmine rice). In a small saucepan, add soy. This Chili Glazed Salmon with Siracha Cream Sauce Recipe is one of those instances. I had some fresh salmon on hand, and went to work creating a The sweet chili glaze works in perfect harmony with the spicy Sriracha cream sauce to make this one delicious Weight Watchers dinner recipe.
Teriyaki Salmon with Sriracha Cream Sauce 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°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.
Coconut Rum Ice Cream Drink Recipes. Prepare the sauce: Whisk store-bought teriyaki sauce, water, sriracha chili sauce, and honey together and bring to a boil over medium-high heat. The salmon is seared, glazed with a mildly spicy, sticky teriyaki sauce, and served with crisp tender sugar snap peas. I decided to whip up a quick sriracha mayo because I thought the spicy, creamy mixture would pair perfectly with the sticky sweetness of the teriyaki. An amazing salmon lunch or dinner idea!