Teriyaki Salmon with Sriracha Cream Sauce

This is a killer salmon recipe from damndelicious.net! Its not overly spicy, and so dang flavorful and amazing! I used honey instead of the sweetened condensed milk. Make sure you prep ahead of time to marinade the salmon.

Teriyaki Salmon with Sriracha Cream Sauce

1 Tblsp cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 Tblsp honey
4 (5oz each) salmon fillets

For the Sriracha Cream Sauce

1/2 cup mayo
2-3 Tblsp sriracha
1 1/2 Tblsp sweetened condensed milk (I used honey instead)

To make the sriracha cream sauce, whisk together mayo, 2 Tblsp sriracha and honey in a small bowl; set aside.
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.
In a gallon size ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for atleast 30 minutes to overnight, turning the bag occasionally.
Preheat oven to 400 degrees. Lightly coat an 8x8 baking dish with nonstick spray.
Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. 
Serve salmon immediately with sriracha cream sauce over rice if desired. EnJOY!