Let’s begin by gathering our ingredients:

Teriyaki Marinade
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup soy sauce
1 cup water (or pineapple juice)
5 tablespoon packed brown sugar (use only 4 tbsp if using pineapple juice)
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tablespoons honey

Sriracha Cream Sauce
1/4 cup Sriracha sauce
1 cup mayonnaise
3 tablespoons condensed milk

Stuffed Salmon
2 salmon fillets
2-3 tbsp cream cheese (room temperature)
green onions (thinly sliced)
sesame seeds
olive oil

In a small bowl, combine cornstarch & 1/4 cup cold water. Stir until cornstarch is dissolved; set aside.

In a saucepan, combine 1 cup pineapple juice, 1/4 cup soy sauce, 1/2 tsp ground ginger, 1/4 tsp garlic powder, 5 tbsp brown sugar and 2 tbsp honey – bring to a simmer.

When liquid is simmering & brown sugar has melted, add the cornstarch/water mixture and simmer until thick enough to coat a back of a spoon (do not overthicken!) Cool teriyaki marinade before pouring over salmon.

Cut salmon fillets in 2 inch wide pieces. Place pieces into a baking dish. Pour teriyaki marinade over salmon. Fill dish until salmon fillets are half in the marinade. Marinade in refrigerator for at least 30 minutes to overnight.

In a medium bowl, combine 1/4 cup Sriracha and 1 cup mayo – whisk well. Add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste and more Sriracha for a spicier taste.

After marinade process, place salmon on a cutting board, slit the sides of each salmon fillets making a long pocket/envelope; do not pierce through the other side. Insert 2-3 tablespoons of cream cheese into each pocket; do not overstuff or the cream cheese will seep out during baking. Prepare a baking dish with foil lined bottom.

Brush foil with olive oil. In prepared dish, place stuffed salmon fillets and sprinkle a nice amount of sesame seeds. Cover the baking dish and salmon filets with another sheet of foil & bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through.

After baking is done, place on a plate and drizzle with Sriracha cream sauce and garnish with thinly sliced green onions.

Plate to serve!

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