In a small bowl, whisk together water, salt, and sugar until sugar has dissolved. Set bowl nearby.
Place salmon fillets in a 8x8 baking dish with edges that's just big enough to lay the salmon out in a single layer. Pour brine mixture over the salmon so that the tops of the fish are covered. If you have extremely thick fillets, you may need to double the brine recipe.
Let fish soak in the brine for about 30 minutes.
Remove fish from the baking dish and discard brine. If desired, rinse and towel dry the salmon. Salmon can be placed back in the refrigerator until needed.
For the Teriyaki Salmon
In a small bowl, create slurry by whisk together cornstarch and 1/4 cup water. Set bowl nearby.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and the remaining 1 cup water. Bring to a boil, whisking constantly.
While continuing to whisk, stir in slurry mixture. Cook teriyaki sauce until it thickens enough to coat the back of a spoon (like watery honey), about 2-5 minutes. Remove from heat and allow sauce to cool. Tip: place bowl in the refrigerator for about 20 minutes to speed up the process.
In a Ziploc bag (gallon sized), add the brined salmon fillets. Pour in teriyaki sauce and gently massage bag so that salmon fillets are coated. Seal bag and let fillets marinate in the refrigerator for at least 30 minutes or ideally overnight.
Preheat oven to 400 degrees F. Lightly coat a small baking dish with cooking spray.
Arrange salmon fillets in the prepared baking dish. Pour remaining teriyaki sauce (from the bag) in the baking dish).
Bake teriyaki salmon in the oven for 20 minutes, or until fish is pink and flaky.
For the Sriracha Cream Sauce
While fish is cooking, prepare the sriracha cream sauce by whisking together the mayonnaise, sriracha, and condensed milk in a small bow. Taste test the sauce; add more sriracha if desired.
Putting it all Together
Once cooked, serve salmon immediately with sriracha cream sauce drizzled on top. If desired, garnish with fresh chopped chives.
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