Really, this easy salmon dish is simply a vehicle to enjoy this finger-licking sauce I first saw on Damn Delicious. I hesitate to recommend a recipe that uses 1 ½ tablespoons of sweetened, condensed milk because you’re left with 9/10 of a can, and what are you going to do with that? So I did a taste comparison by substituting a mixture of honey and whipping cream, and found that the sweetened condensed milk adds a subtle creaminess you can’t duplicate. However I don’t think you’ll notice a difference when you aren’t tasting them side by side and you could even make the sauce with just mayo and Sriracha, but I love the bit of sweet with the spicy. And the sauce would be equally as good on grilled chicken, shrimp or beef. In other words, it’s so delicious that it will work on pretty much anything you put it on.
1 tablespoon cornstarch mixed with ¼ cup water, set aside
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar, packed
1 tsp. freshly grated ginger
1 garlic clove, crushed
2 tablespoons honey
2 salmon filets
Sriracha Cream Sauce:
1/2 cup mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons sweetened condensed milk OR
1 tablespoon whipping cream and 1-2 tablespoons honey
To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk or honey and whipping cream in a small bowl; set aside. Let it sit for a bit to allow the flavours to blend, and then add more Sriracha if you want it spicier.
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.
Place the salmon filets in a single layer in an ovenproof dish that you’re going to cook them in and pour over the marinade. Marinate at least 30 minutes to 4 hours, turning the salmon occasionally to evenly distribute the marinade.
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.