Sunday, January 19, 2014

Teriyaki Salmon w/ Sriracha Cream Sauce

I am well into my 3rd week of no sweets!  It has been a lot harder than I thought, but I really feel like I’m starting to make some real progress.  I no longer crave dessert after dinner, a bad habit I had gotten into over the past 3 years.  It has also been difficult because there are so many yummy treats I want to make to add to my blog.  After January, I will start to eat sweets again in moderation.  But for now, look at this awesome teriyaki salmon recipe I found from!  I had pinned this months ago and finally got around to making it.  It was, well, damn delicious!  And easy peasy.  The Sriracha cream sauce rocks.  Try it!  You’ll love it.


2 salmon filets
¼ cup soy sauce
¼ cup brown sugar, packed
2 tablespoons honey
1 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon cornstarch mixed with ¼ cup water 
1 cup water

Sriracha Cream Sauce:
½ cup mayonnaise
2 tablespoons Sriracha
1 ½ tablespoon sweetened condensed milk


Teriyaki Sauce: First make the teriyaki sauce by combining soy sauce, sugar, honey, ginger, garlic, and 1 cup water in a medium sauce pan on medium heat.  Bring to a simmer.  In a small bowl, mix cornstarch with ¼ cup water and add to sauce.  Stir until thick enough to coat the back of a spoon, about 2 minutes.  Allow sauce to cool for a bit.

Salmon: Put salmon in a large bowl and pour teriyaki sauce over filets.  Let marinade in fridge for at least 30 minutes. Preheat oven to 400 degrees F.  Lightly spray a 8x8 baking dish with cooking spray.  Add salmon and teriyaki sauce to dish and cook for about 20 minutes, or until filets flake easily with a fork.

Sriracha Cream Sauce: Make the Sriracha cream sauce while the salmon bakes by mixing all ingredients together.

Serve the teriyaki salmon with rice or noodles (or whatever you want), and don’t forget to drizzle with the Sriracha cream sauce!

-Serves 2