I found this recipe on Pinterest and needed to give it a try.  We got our salmon in from Alaska this week (fresh caught, from the boat at $10/lb…yay!), so it was time to break out a new recipe.  It was rather good, though a few pointers:

1 – I used bottled teriyaki, as I ran out of time to make homemade and give it time to marinade.  I generally prefer homemade, though, so next time I will do homemade.

2 – The sriracha sauce is pretty spicy, as is, and it made way too much.  Of course, I had to thin it out since it was way too spicy, so that made more than the recipe would have usually made.  Cut back on the sriracha sauce (I would do half of it to start out with) and then add in as your taste buds allow.

eta:  I made the sauce again when my parents were over, and I did it differently.  I’m not a huge fan of things from a can, so this time instead of the sweetened condensed milk, I used honey and cream.  I made a smaller batch that was 1/8 cup mayo, 1 TBSP honey, 1 TBSP Sriracha, 1/8 cup cream.  Mix all together and adjust to your taste and the thickness you desire.

3 – I made it with sushi rice and our CSA green beans mixed with browned butter.  The sriracha sauce is good mixed in with the rice.