Let’s begin by gathering our ingredients:
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
2 salmon fillets
2-3 tbsp cream cheese (room temperature)
green onions (thinly sliced)
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!
If you try the recipe, please leave your comments below. We’d love to hear how it turns out.