• In a small bowl, whisk together 2 Tablespoons cornstarch and ½ cup water; set aside.
• In a saucepan over medium heat, add ½ cup soy sauce, ½ cup brown sugar, 1 teaspoon ginger, ½ teaspoon garlic powder, ¼ cup honey and 2 cups 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.
• Reserve about 1 cup of the teriyaki sauce; set aside for now.
• In a gallon size Ziploc bag, combine teriyaki marinade and 4-5 salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
• Meanwhile, place the reserved 1 cup teriyaki sauce back into the sauce pan and reheat to simmering. Continue to simmer and stir occasionally until the sauce has reduced about ⅓ in volume and is a good pouring consistency; set aside until serving.

Make the Sriracha Cream Sauce:

• Whisk together ½ cup mayonnaise, 2-3 Tablespoons Sriracha and 1 ½ Tablespoons condensed milk in a small bowl. Taste for desired spiciness; refrigerate until ready to serve. (Store extra condensed milk in a glass or plastic container in refrigerator for up to 3 weeks or freeze it for 3 months.)
• Preheat oven to 400 degrees F. Lightly coat a 9x13 (or comparable) baking dish with nonstick spray.
• Place salmon filets along with the marinade into prepared baking dish and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
• Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce.
• *Sriracha is an Asian hot chili sauce that can be found in your local grocer's Asian food aisle.

Optional:

• Also sprinkle sesame seeds, scallions and jalapenos slices over the salmon.