Teriyaki Salmon with Sriracha Cream Drizzle
For the salmon –
1 tablespoon cornstarch
1/4 cup soy sauce (low sodium or regular is fine)
1/4 cup light brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
1-1/4 cups water, divided
1 pound salmon, skin removed
For the Sriracha cream drizzle –
1/2 cup plain Greek yogurt
1-2 tablespoons Sriracha (depending on how spicy you like it)
1-1/2 tablespoons sweetened condensed milk
White rice, to serve
- In a small bowl, mix together cornstarch and 1/4 cup water; set aside.
- In a saucepan, add the soy sauce, brown sugar, ground ginger, garlic powder, honey, and 1 cup water. Bring to a quick boil and reduce to a simmer. Stir in cornstarch mixture and simmer until the sauce has thickened enough to coat the back of a spoon, about 2 minutes. Bring to room temperature.
- To make the sauce – mix together the Greek yogurt, Sriracha, and sweetened condensed milk. Refrigerate until ready to use.
- Once the sauce is room temperature, place the salmon into a large bowl or gallon size Ziploc bag. Pour in the teriyaki sauce over the salmon. Refrigerate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees.
- Place salmon in a baking dish lined with aluminum foil. Place the salmon in the baking dish, and pour the marinade over. Bake in the preheated oven until the fish is tender and flakes easily with a fork, about 20 minutes.
- Place white rice in the middle of the plate, and place a portion of the salmon on top. Drizzle with some of the leftover Teriyaki marinade, and drizzle with the Sriracha sauce.
Adapted from Damn Delicious