Asian 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
Scale
- 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