If you’re looking for new fish recipes for Lent, then look no further. This salmon is out of this world!


  • 1/3 cup packed brown sugar
  • 3/4 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 4 Tbsp. honey
  • 1 3/4 cups water, divided
  • 1 Tbsp. cornstarch
  • 1/3 cup soy sauce
  • 4 salmon filets
  • 1/3 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 2 to 3 Tbsp. Sriracha
  • 2 1/2 Tbsp. sweetened condensed milk

Preheat oven to 400º.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 1/2 cups water; bring to a simmer. In a small bowl, mix remaining water and cornstarch, add to sauce and cook until thickened, about two minutes. Let sauce cool to room temperature.

In a large resealable plastic bag, combine marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Place salmon and marinade onto prepared 8 x 8-inch baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Meanwhile, combine mayonnaise, Greek yogurt, Sriracha and condensed milk. Serve with salmon.