Monday Meals: Teriyaki Salmon with Sriracha Cream Sauce

The Wisconsin Test Kitchen has salmon on the menu at least once every two weeks. It's a great source of protein that SB won't fight us on eating. But she's a pretty clean eater and likes her salmon brushed with olive oil and a little bit of sea salt. We've gotten pretty burned out on plain salmon and were looking for some new ideas. 

Rebecca had pinned a recipe for salmon with sriracha cream sauce a few months back, and we had all the ingredients to make it happen. Obviously we kept SB's salmon plain (sriracha is too spicy for her little palate), but the adults enjoyed it. We served the salmon over sauteed spinach, which helped to dull the heat a little. 

Note from the Test Kitchen: you can make your own teriyaki marinade for the salmon (recipe below), or you can use a bottled version. We're big fans of the Soy Vay brand. 

Teriyaki Salmon with Sriracha Cream Sauce
Recipe courtesy of: Damn Delicious


INGREDIENTS:

1 tablespoon cornstarch
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
4 (5-ounce) salmon fillets

FOR THE SRIRACHA CREAM SAUCE
1/2 cup mayonnaise
2-3 tablespoons Sriracha*
1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

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 into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve salmon immediately with Sriracha cream sauce.

When it comes to weeknight recipes, it doesn't get any easier than this. And it can be easily adapted for little kids- they can have the marinated salmon sans the sriracha cream sauce. Give it a try and let us know what you think!

Stay Cool,
The Cool Dads Crew