- 2 Salmon fillets (or 1 filet of sockeye salmon)
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/4 cup brown sugar, packed
- 1/2 teaspoon minced ginger (or ground ginger)
- 1/4 teaspoon garlic powder
- 1 cup of water
For the Sriracha Cream Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sweetened condensed milk
- 2-3 tablespoons Sriracha
- In a small bowl, combine cornstarch with 1/4 cup of water; set aside.
- Over medium heat, combine soy sauce, honey, brown sugar, ginger, garlic powder and 1 cup of water in a small saucepan. Bring to a simmer; whisk in cornstarch mixture until thick enough to coat back of a spoon. About 2-3 minutes. Turn off the heat and cool completely.
- Place the salmon fillets in a bowl. Season with salt and pepper, then pour the teriyaki marinade over the fillets. Let it marinade for at least half hour (or overnight).
- Preheat oven to 400 degrees F. Lightly grease a baking dish with butter or nonstick cooking spray.
- After marinating, place the salmon fillets and the teriyaki sauce on the prepared baking dish. Bake in the oven for about 20 minutes, or until cooked.
- While salmon is cooking, prepare the Sriracha cream sauce. Combine all the ingredients (mayonnaise, condensed milk and Sriracha)
- After baking, serve salmon on a bed of cooked rice, and top with the Sriracha cream sauce.