Ok I will admit that when I saw sweetened condensed milk in this recipe I was a bit grossed out but decided to give it a shot anyways. It was delicious. This has become a part of our salmon rotation. We love sriracha and I topped it with toasted sesame seeds for some extra texture. Making your own teriyaki is simple and you can avoid a lot of the crap they put in the premade stuff.
- 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
- 2 salmon fillets
- 1/2 cup mayonnaise
- 2-3 tablespoons Sriracha
- 1 1/2 tablespoons sweetened condensed milk
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 degrees 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.