I used to make this dish pretty often when we were living in our apartment! It was one of the first "fancy" dishes I could cook well (and it was SUPER easy). That version contained brown sugar, mayo, & sweetened condensed milk, which doesn't really fit into the way that I eat anymore. This version is lightened up and MUCH healthier for you, but still just as yummy! Shout out to everyone on Insta (@rachel.reaches) who voted for "a hearty entree" over "a spring salad"... this one's for you!
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
For the teriyaki salmon:
1/4 cup low-sodium soy sauce or coconut aminos
1/4 cup raw honey
1/2 tsp ground ginger
1/4 tsp garlic powder
1 Tbsp cornstarch
2 (6 oz.) salmon fillets
For the Sriracha cream sauce:
1/4 cup plain Greek yogurt
1 Tbsp Sriracha
2 Tbsp raw honey
In a small bowl, whisk together cornstarch and 1/4 cup of water and set it aside.
In a small saucepan over medium heat, add the soy sauce, honey, ginger, garlic powder, & 1 cup of water and bring it to a simmer.
Stir in the cornstarch mixture until the liquid has been thickened enough to coat the back of a spoon (about 2-4 minutes). Allow the teriyaki marinade to cool to room temperature.
In a gallon size Ziploc bag or a large bowl, pour the teriyaki marinade over the salmon fillets and allow them to marinate for at least 30 minutes to overnight.
Preheat your oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray (I use olive oil spray).
While your oven is heating, make the Sriracha cream sauce: whisk together Greek yogurt, Sriracha, and honey in a small bowl. Use more or less Sriracha and honey for heat and sweetness. You will not need much of this sauce! Set the bowl aside in the fridge (I put mine in a small Ziploc bag to pipe the sauce across the salmon, but a smear with a spoon will do just fine!).
Place the salmon filets along with the rest of the marinade into the prepared baking dish and bake about 25 minutes.
Serve the salmon immediately with the Sriracha cream sauce. Top with chopped scallions, if desired.
Makes 2 servings.
Portion Fix Containers: 1 red, 1 orange, & 1 tsp per serving