Teriyaki Salmon with Sriracha Cream Sauce
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An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!
Salmon dinners never looked so so good. Nope, not at all.
Say hello to an easy salmon dinner idea that’s quick enough to whip up during the week, but also fancy and impressive enough for company. With an easy homemade teriyaki marinade, you’ll serve your oh-so-flaky, juicy, tender salmon fillets with the most epic Sriracha cream sauce drizzled right on top.
The whole ensemble is wonderfully sweet with just enough heat in every bite. Just writing about this is making me crave this again and again, and I just had it on Sunday. I might need to do an emergency grocery run stat so I can make it again tonight. And probably again tomorrow.
Serve over a bed of warm rice and dig in like there’s no tomorrow.
Teriyaki Salmon with Sriracha Cream Sauce: Frequently Asked Questions
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 2 tablespoons freshly grated ginger to 1/2 teaspoon ground ginger.
Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.
You can serve this with white rice or our favorite no-fuss sheet pan fried rice!
Teriyaki Salmon with Sriracha Cream Sauce
Ingredients
- 1 tablespoon cornstarch
- ¼ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
For the Sriracha cream sauce
- ½ cup mayonnaise
- 2-3 tablespoons Sriracha*
- 1 ½ tablespoons sweetened condensed milk
Instructions
- 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 a 9 x 13 baking dish with nonstick spray.
- Place salmon filets with the marinade into the prepared baking dish, and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with Sriracha cream sauce.
for the Sriracha cream sauce
- In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.
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Notes
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This is one of my top 5 favorite recipes. Anytime I need a fancy-ish dish this is my go to. Thanks for sharing it!
Best salmon I’ve made! At first I was reluctant to make a recipe I had to heat all of the ingredients first for a marinade, but it’s so worth it. And for the siracha cream I just used honey in place of the condensed milk and it was excellent the honey really takes it up a notch. It’s my go to salmon recipe, I’ve made it twice in 2 weeks now!
I’ve made this recipe for over 10 years now. It’s my go to every time for salmon. Thank you for keeping it up! I’ll never forget thr first time I made this, I actually feel I love with eating fish again! I was never huge on it, even with a cooking extraordinaire family. This one hits the spot every time! Thank you!
My absolute favorite salmon recipe!
I have been making this recipe for years. But I just realized that this does NOT have enough stars! You deserve full recognition for this recipe. This is one of the first fish recipes I ever attempted and it was amazing. I never need to adjust anything because it really is just that good.
We eat a ton of salmon and my kids get pretty tired of it. Not now! Everyone loved this and I make it almost every week. Quick, easy and delicious. The sriracha mayo is so good!
This was so easy and delicious! My 14 year old asked for seconds, which is high praise!
I have come back to this recipe SO many times. The sauce is unreal!!!
I have made this recipe many times but my favorite way is with chicken wings! I made it with wings to take to a Super Bowl wing contest and WON! Thank you for this versatile recipe! And all the credit went to you for the recipe.
This was easy and so delicious! Next time I will add more sriracha! I made brown rice and roasted broccoli to go with it! Definitely a make again recipe!!
I have made this delicious salmon before but I want to make it for my gourmet group this weekend. It is so good as is but I have another Cedar Planked Teriyaki Salmon dish but I find the marinade too salty with that recipe. Have you ever cedar planked this recipe? I just love the extra smoky flavor that it adds. Thank you for you feedback
Amazing dish. Easy to prep ahead and I even cut the scallions and leave them in for the
last minute garish. So tasty. I’ve actually made this for years now, and it never disappoints. Every raves of it.
*You can also find the Sriracha Mayo sauce premade in a squeezable bottle for convenience.
I’ve been making this for years. It’s wonderful! My company and family always loves it. 1 hint, if you don’t have sweetened condensed milk (which I never have). Just substitute honey. It works great!
Délicieux! À refaire, merci pour ce partage.
The marinade is good, but the Sriracha cream sauce is dang delicious. I always make a giant load of it because it’s so good. Had the sauce with breaded chicken yesterday and made this dish tonight. Seriously, the sauce is phenomenal.
Wow this recipe is looking so desirable! I made it for my family tonight, and it became simply as delicious as I remembered. The cream sauce is first rate, I could in all likelihood dip approximately something in it and find it irresistible.
Thanks for sharing an exquisite dinner!
Wow what a terrific recipe! Perfect mix of sweet and spicy. Added 1/2 tsp onion powder to the marinade. Marinated for 3 hours, left a portion in the saucepan so I would have for basting while baking. Placed on foil on a baking sheet, and used just enough glaze to add to top. Once on the pan, I put salt and pepper on each piece- that way I know each portion is seasoned well.
Basted once about halfway into baking. Used cream and 1/4 tsp sugar in place of the condensed milk. I put the sriracha cream in a baggie and snipped the corner so I could have a fancy drizzle for the presentation. This is rotation for sure and I have a note would be perfect for guests. Next time, I will put it on broiler for a few minutes at the end so it can crisp up like roasted salmon. Every bite eaten and so enjoyed!!
My marinade is much thicker almost gelatin like and I followed directions to the tee- yours seems more liquidy is that still effective being so thick?
you probably forgot to add 1 cup water like I did the first time, it’s not in the ingredient list.with all liquid and 1 tbsp corn starch it shouldn’t be too thick
Been making this recipe consistently for about 5 years now. Can easily say this is my favorite salmon recipe. Most “wows” from anyone I’ve served it to. I love to marinate it overnight and cut back on the mayo and make the sauce a lighter by adding in a little full-fat plain Greek yogurt…. YUM
Rarely write reviews but this was so good I had to! A pretty simple recipe and very easy to impress. Tasted excellent after being marinated for just an hour. The Sriracha Mayo is so tasty and almost gives a sushi feel to this savory dish. So good. Thank you!
What a luscious meal!!! I usually poach salmon and serve with a dill aioli but was getting a bit bored and decided to try your recipe. I loved everything about it and I’ve made it a few times now and will continue to make it regularly! Excellent!!!