Baked Salmon with Sriracha Cream Sauce


1 lb
1/2 cup
milk (optional)
2 tbsp
palcha soycha sauce
garlic cloves, minced
1/4 cup
1-2 tbsp
sriracha sauce
avocado, diced
1/2 tbsp
cilantro, chopped
to taste
salt and pepper

Leftover suggestions: Give salmon leftovers new life by turning them into fish tacos, or a cheesy salmon dip appetizer to enjoy before your tomorrows dinner.

  1. Preheat oven to 350ºF. Fold aluminum foil into two bowl shapes. Place aluminum bowls on top of a foil covered baking sheet.

  2. Rinse salmon in cold water, and pat dry with paper towels. Lay salmon in each foil bowl and leave unsealed.

  3. Pour even amount of milk over each fillet (pro tip: cooking fish in milk is a technique that helps create a tender and flaky fish and rids the fillet of unwanted “fishiness”). Drizzle an even amount of soycha sauce over each fillet. Season each fillet with salt, pepper, and garlic.

  4. Bake for 20 minutes, then broil on high for 5 minutes. The salmon should no longer be shiny, but rather an opaque pink shade that is firm and easily flakes with a fork.

  5. While the salmon is baking, in a small mixing bowl, whisk together mayonnaise and sriracha until combined. Add more or less sriracha depending on how much spice is preferred.

  6. Plate the salmon, top with avocado, cilantro, and drizzle the sauce over each salmon fillet.


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