Teriyaki Salmon Recipe

INGREDIENTS

Teriyaki Salmon

• 1 tbsp cornstarch

• 1 1/4 cup water separated

• 1/4 cup soy sauce

• 1/4 cup light brown sugar packed

• 1/2 tsp ground ginger

• 1/4 tsp garlic powder

• 2 tbsp honey

• 4 fillets salmon

• 1 tbsp chives fresh and chopped (optional, for garnish)

Sriracha Cream Sauce

• 1/2 cup mayonnaise

• 2 tbsp sriracha * or up to 4 tbsp for a more spicy taste

• 1 1/2 tbsp sweetened condensed milk

OR

• buy sriracha sauce already made like I did.

DIRECTIONS

For the Teriyaki Salmon

1. In a small bowl, create slurry by whisk together cornstarch and 1/4 cup water. Set bowl nearby.

2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and the remaining 1 cup water. Bring to a boil, whisking constantly.

3. While continuing to whisk, stir in slurry mixture. Cook teriyaki sauce until it thickens enough to coat the back of a spoon (like watery honey), about 2-5 minutes. Remove from heat and allow sauce to cool. Tip: place bowl in the refrigerator for about 20 minutes to speed up the process.

4. In a Ziploc bag (gallon sized), add the brined salmon fillets. Pour in teriyaki sauce and gently massage bag so that salmon fillets are coated. Seal bag and let fillets marinate in the refrigerator for at least 30 minutes or ideally overnight.

5. Preheat oven to 400 degrees. Lightly coat a small baking dish with cooking spray.

6. Arrange salmon fillets in the prepared baking dish. Pour remaining teriyaki sauce (from the bag) in the baking dish).

7. Bake teriyaki salmon in the oven for 20 minutes, or until fish is pink and flaky.

For the Sriracha Cream Sauce

1. While fish is cooking, prepare the sriracha cream sauce by whisking together the mayonnaise, sriracha, and condensed milk in a small bow. Taste test the sauce; add more sriracha if desired.

2. Once cooked, serve salmon immediately with sriracha cream sauce drizzled on top. If desired, garnish with fresh chopped chives.

Curated and adapted from: homemadehooplah.com