Teriyaki Salmon with Sriracha Cream Sauce
2 Tablespoons cornstarch
½ cup soy sauce
½ cup brown sugar, packed
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ cup honey
4-5 salmon fillets
Sesame seeds for garnish, optional
For the Sriracha cream sauce
½ cup mayonnaise
2-3 Tablespoons Sriracha
1½ Tablespoons sweetened condensed milk
In a small bowl, whisk together cornstarch and ½ cup water; set aside. In a saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 2 cups 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.
Reserve about ½ to ¾ cup of the teriyaki sauce; set aside for now. In a gallon size Ziploc bag, combine teriyaki marinade and salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
Meanwhile, place the reserved teriyaki sauce back into the sauce pan and reheat to simmering. Continue to simmer and stir occasionally until the sauce has reduced about ⅓ in volume and is a good pouring consistency; set aside until serving.
Make Sriracha cream sauce by whisking together mayonnaise, Sriracha and condensed milk in a small bowl. Taste for desired spiciness; refrigerate until ready to serve. (Store extra condensed milk in a glass or plastic container in refrigerator for up to 3 weeks or freeze it for 3 months.)
Preheat oven to 400 degrees F. Lightly coat a 9x13 (or comparable) baking dish with nonstick spray. Place salmon filets along with the marinade into prepared baking dish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce. If using, sprinkle sesame seeds over salmon.