Thursday, November 1, 2012

Glazed Salmon with Siracha Cream Sauce

It is now November. How crazy is that? This year has flown by so fast! It was almost a year ago that I sold my company and started cooking and writing full-time. I am so blessed. It is the best job ever! It is a lot of hard work. It isn't like I just cook a recipe and that is that. It is a full-time job, but it is more rewarding than any other job I have ever had. Thank you all so much for your support. Without you, I am nothing! Now on to the food...
I am finding a new love for salmon lately. I used to think I did not like it that much. I was wrong.  I like fresh Salmon. I realized some of the salmon I was getting had been previously frozen and it really changed the texture. Don't get me wrong, sometimes frozen salmon is all you can get! I was fortunate to be at the store the other day as they were unloading fresh, never frozen, Salmon. It came at a pretty penny, but it was amazing! My family and friends really enjoyed this recipe. I hope you will too!

Gluten-Free Glazed Salmon with Siracha Cream Sauce
adapted from The Boogie Blog 

4 fresh salmon Filets
Teriyaki marinade (recipe below)
Siracha cream sauce (recipe below)
green onions sliced on the bias 
sesame seeds 
olive oil 
Teriyaki Marinade; 
2 tablespoons cornstarch 
2 1/4 cup cold water, divided 
1/2 cup braggs amino acids or gluten-free soy sauce  
1 tablespoon packed brown sugar 
1 tsp ground ginger 
1/2 tsp garlic powder 
4 tablespoons honey 
Siracha Cream Sauce Ingredients: 
1/4 cup Sriracha sauce 
1 cup mayonnaise 
3 tablespoons condensed milk 

Start off by making the Teriyaki Marinade:
In a small bowl, combine cornstarch and 1/4 cup cold water. Stir until cornstarch is dissolved. 
Set aside.
In a saucepan, combine 1 cup water, braggs or soy sauce, ground ginger, garlic powder, brown sugar and honey, bring to a simmer.
When liquid is simmering and brown sugar has melted, add the cornstarch/water mixture and simmer until thick enough to coat a back of a spoon.

Next make the Siracha Cream Sauce:
In a medium bowl, combine Siracha and mayonnaise and; whisk well
Add condensed milk and; whisk until fully incorporated; add more condensed milk for a milder taste and more Siracha for a spicier taste. I made one mild and one extra hot.
Now finish up the Salmon:
In a baking/marinading dish, place salmon filets and add some of the Teriyaki marinade. let marinade reach up the sides of filets. marinade in refrigerator for at least 30 minutes to overnight.
Preheat oven to 400 degrees.

In the prepared baking dish, place salmons. Cover the baking dish with a sheet of foil and bake at 400 degrees for 20-25 minutes.

After baking is done, place in a serving dish and drizzle with Siracha cream sauce and garnish with thinly sliced green onions. I served mine over white basmati rice. 
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  1. It's very rare to find unfrozen salmon here but we do have a small fish market which will be carrying it just before Thanksgiving this year, so guess what we're having! Methinks I'll be trying this recipe as well, although probably in the smoker. Yum!

  2. Sriracha is a staple in our house. We don't use ketchup... we sriracha it. :) I bet the salmon was perfect with you spicy sauce. :) Have a wonderful weekend my friend. :)


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