Teriyaki Glazed Salmon with Sriracha Cream Sauce

Finally, a new recipe! It’s been a while, eh? Between moving across the country, a last-minute honeymoon to Hawaii, and buying a new house and moving in… it’s been a little crazy around here! Finally, we are somewhat settled in our house (by somewhat, I mean living with boxes everywhere…), and I’m finally back in the kitchen!

Nick’s aunt and uncle gave me a piece of salmon they caught in Alaska, so I finally got to try out this recipe that I’ve been drooling over for months.

Teriyaki Glazed Salmon with Sriracha Cream Sauce

(adapted from Damn Delicious)

serves 2

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 2 tbsp honey
• 2 salmon filets
• Cooked rice, for serving
• Sesame seeds, for garnish
• Sliced green onions, for garnish

for the cream sauce:

• 1/2 cup mayonaisse
• 3 tbsp Sriracha sauce
• 1 tbsp honey

Combine soy sauce, brown sugar, ginger, garlic and honey in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer 30 minutes, until sauce has reduced and thickened. Let cool to room temperature.

Place salmon filets in a shallow dish or ziplock bag, and pour cooled sauce over top, making sure to completely coat salmon. Cover or seal bag and refrigerate for at least 30 minutes, or up to overnight.

In the meantime, to make the Sriracha cream sauce, thoroughly combine all ingredients.

Preheat the oven to 400 degrees. Place the salmon on a nonstick-sprayed baking dish and bake until just cooked through, 15 – 20 minutes.

Serve over rice, drizzled with Sriracha cream sauce and sprinkled with sesame seeds and green onions.

The salmon came out great. My only regret was that I didn’t double the teriyaki sauce and save half of it to drizzle over my rice. The sauce was amazing and that definitely would have been killer! But all of the Asian flavors went great together and the sweet and spicy combo is one I’ll definitely make again.