Teriyaki Salmon with Spicy Cream Sauce
If you’re in need of a new fish recipe for Lent or your pescatarian diet, make Teriyaki Salmon with Spicy Cream Sauce!
Ingredients
- 1/3 cup packed brown sugar
- 3/4 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 4 Tbsp. honey
- 1 3/4 cups water, divided
- 1 Tbsp. cornstarch
- 1/3 cup soy sauce
- 4 salmon filets
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 2 to 3 Tbsp. Sriracha
- 2 1/2 Tbsp. sweetened condensed milk
Instructions
- Preheat oven to 400º.
- In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 1/2 cups water; bring to a simmer. In a small bowl, mix remaining water and cornstarch, add to sauce and cook until thickened, about two minutes. Let sauce cool to room temperature.
- In a large resealable plastic bag, combine marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Place salmon and marinade onto prepared 8 x 8-inch baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Meanwhile, combine mayonnaise, Greek yogurt, Sriracha and condensed milk. Serve with salmon.
