Teriyaki Salmon With Sriracha Cream Sauce Recipes

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TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE



Teriyaki Salmon with Sriracha Cream Sauce image

An easy dish with homemade teriyaki sauce and a sweet and spicy Sriracha cream sauce!

Provided by Chungah @ Damn Delicious

Time 1h15m

Number Of Ingredients 10

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
1/2 cup mayonnaise
2-3 tablespoons Sriracha*
1 1/2 tablespoons sweetened condensed milk

Steps:

  • 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.

STUFFED SALMON WITH SRIRACHA CREAM SAUCE



Stuffed Salmon With Sriracha Cream Sauce image

Make and share this Stuffed Salmon With Sriracha Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     Asian

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

1 tablespoon cornstarch
1/4 cup water
1/4 cup soy sauce
1 cup pineapple juice
4 tablespoons brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
1/2 cup mayonnaise
1 1/2 tablespoons sweetened condensed milk
1 -2 tablespoon sriracha asian garlic sauce
2 (6 ounce) salmon fillets
2 tablespoons cream cheese
1 tablespoon sesame seeds
1/4 cup green onion, thinly sliced
jasmine rice (optional)

Steps:

  • In small bowl, combine cornstarch and 1/4 cup water. Stir to dissolve cornstarch.
  • Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder and honey in small saucepan. Bring to simmer over medium heat. Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon. Remove from heat and cool.
  • Once sauce cools, transfer to container or ziptop bag with salmon. Refrigerate at least 30 minutes or up to 24 hours.
  • Heat oven to 400*F.
  • In small bowl, combine mayonnaise and sweetened condensed milk. Starting with 1 tablespoons, add sriracha until desired level of spice is reached. Note: The more you whisk the saucier it will become for drizzling consistency.
  • Line baking dish with aluminum foil and spray with nonstick cooking spray.
  • Remove salmon from marinade and place on cutting board. Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side. Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal.
  • Place salmon in baking dish and sprinkle each piece with 1/2 tablespoon sesame seeds. Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. Note: In the last 4-5 minutes, you can remove the foil and allow to carmelize under the broiler.
  • Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions (as a serving suggestion, over a bed of jasmine rice).

Nutrition Facts : Calories 842.9, Fat 35.7, SaturatedFat 8.2, Cholesterol 113.5, Sodium 2634.8, Carbohydrate 91.1, Fiber 1.6, Sugar 69.5, Protein 42.5

TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE



TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE image

Categories     Fish     Dinner

Yield 2

Number Of Ingredients 11

1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
2 salmon filets
FOR THE SRIRACHA CREAM SAUCE
1/2 cup mayonnaise
2-3 tablespoons Sriracha*
1 1/2 tablespoons sweetened condensed milk

Steps:

  • 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 onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with Sriracha cream sauce.

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  • Spray an 8x8 baking dish with cooking spray on the base and up the sides. Place the salmon filets in the baking dish and pour the prepared teriyaki sauce over it. Let the filets marinate for a least 30 minutes up to overnight. Make sure to turn the filets over every now and then.
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  • Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
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