I go in phases where sometimes I am all about fish and sometimes it just doesn’t sound good to me. Lucky for me when we were in Hawaii, I was in a fish mood. And I ate LOTS of fresh fish while we were there. It was literally like heaven for someone who enjoys the occasional catch of the day. Unfortunately in North Dakota, the “catch of the day” has feathers and is usually only caught if you hit them with your vehicle. Living in North Dakota has posed a challenge for finding good seafood, so when I find it. I take advantage.
A good friend of ours had a surplus of fresh salmon from Alaska and lovingly gifted us some. *Cue an angelic chorus*. I couldn’t wait to experiment with this salmon. I decided on an Asian style salmon and paired it with a Sriracha cream sauce. *Cue more angelic chorus*. Okay, I promise I am done with that.
But seriously, this recipe ROCKED! The salmon was sort of sweet and almost teriyaki sauce flavored, the sriracha sauce gave it some serious BANG with heat! I used mayonnaise for my cream sauce, but I think using half mayo/half sour cream would make it even more delicious. DO IT! You can’t ever have too much dairy… You’re welcome my dairy friends!
This recipe is also for a whole salmon filet, which is what I used. Feel free to halve it to suit whatever sized salmon you have!
PrintAsian Salmon with Sriracha Cream Sauce
a sweet and spicy asian style salmon with Sriracha cream sauce
- Prep Time: 40
- Cook Time: 30
- Total Time: 1 hour 10 minutes
Ingredients
- Asian Salmon Marinade
- 3 tablespoons cornstarch
- 1/4 cup water
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup honey
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons garlic powder
- 1 tablespoon Sriracha Hot Chili Sauce
- 1 whole salmon filet
- Sriracha Cream Sauce
- 1/2 cup mayonaise (or 1/4 cup mayonaise & 1/4 cup sour cream)
- 3 tablespoons Sriracha Hot Chili Sauce
- 3 tablespoons sweetened condensed milk
- 2 tablespoons rice wine vinegar
Instructions
- Sriracha Cream Sauce
- To make the cream sauce, whisk all ingredients together. Set aside while salmon marinates.
- Asian Salmon Marinade
- In a small bowl, whisk together the cornstarch and water. Set aside.
- In a small saucepan, whisk together the soy sauce, brown sugar, honey, ground ginger, garlic powder, and sriracha over medium heat. Stir in cornstarch mixture and cook until thickened, about 5 minutes. Let cool to room temperature.
- Pour the marinade over the salmon either in a shallow dish or in a large ziploc bag. Marinate for at least 30 minutes or overnight.
- When read to cook, preheat oven to 400 degrees. Place salmon filets along with marinade onto prepared baking dish.
- Bake until the fish flakes easily with a fork, about 20 minutes. Feel free to baste the salmon with the marinade while it is baking.
- Serve salmon with Sriracha cream sauce over rice. Enjoy!
Nutrition
- Serving Size: 6
I just printed this recipe! 🙂
I am the same way about fish! However, when in the Bahamas, I had fish for just about every meal! It is funny that when it is that fresh, I am very much so a fish person! I can’t wait to try this, and this is something Taylor will love too!
Will your friends adopt me too? I want fresh Alaskan salmon … and baskets full of fruit and produce. Nom. Nom. Nom.
That thick sticky Asian sauce is making my mouth water! Love the sriracha cream sauce too. Looks divine!
Author
Thanks so much! Hope you enjoy it! It was certainly a hit in our home!
This looks fantastic! Even better that it’s fresh Alaskan salmon – wish I could get my hands on that!
Author
For sure! We are extremely fortunate to have wonderful friends! 🙂
I always cook salmon for weeknight dinners & often look for new ways to make it.. so this asian version is a recipe I definitely will be trying. Thanks for the recipe & inspiration!
Author
Thanks for stopping by! This is certainly a great weeknight dinner!
The marinade is very flavorful, and the salmon would have tasted fine with just the marinade, but the mayo was also quite tasty and added an extra level of texture and flavor to the fish. I served with couscous and sesame green beans. Very Nice!
Author
Thank you! I agree, the salmon would have have been lovely on its’ own but the sriracha mayo was like frosting on the top! 😉