Steps:
- To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk 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 at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with Sriracha cream sauce.
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