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.
Video
Notes
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Finally someone in my family caught enough wild salmon that I was able to make this (a dinner party of 9), it was phenomenal, absolutely amazing, the sauces were perfect together. Everyone loved it and I had some very picky people at my table.
I made this dish for at home date-night and my husband gobbled it up and asked when I could make it again.
Then one football Sunday, I got a wild hair and whipped up a batch of the teriyaki sauce but used a bit more cornstarch to make it even thicker and used it to sauce a batch of homemade (baked, not fried) chicken wings. I used the sriracha cream sauce as a dip…best chicken wings ever. Thanks for such a great recipe!
That sounds amazing! I’ll definitely have to try that myself for game day!
Hi!!
Wow you have so many comments but I wanted to thank you for sharing your recipe!
We tried it this past Saturday and it was awesome!
(If you watch the video, next time I guess I’ll have to do it with store-bought salmon as my husband is bizarre…) But yes – very good! very fun too 😀
Thanks! And I linked back to you of course!
http://www.kumocafe.com/2014/08/cooking-with-us-e27-teriyaki-salmon.html
I’m not much of a salmon/seafood person in general, but salmon is my husband’s favorite. I made this for dinner tonight and normally I just pick at salmon, but tonight I ate my filet and it was wonderful!!! My husband loved it too and said it tasted gourmet! This recipe will now be my go-to slamon recipe 🙂 Thanks so much!!!
I know you already have a MILLION comments on here, but I thought I should leave mine. I found this recipe on Pinterest and decided to try it. I have never cooked fish before. It was AMAZING. My fish-hating family even ate every bite (skin and all!) They loved the sriracha aioli and I loved that it tasted a bit like having sushi (macro-sushi!)
Thanks so much for sharing it with us!
I’ve never cooked salmon before in my life, because I’ve never enjoyed the taste or texture. But this recipe absolutely was a great way to start with salmon, and makes for an amazing, moist, flakey and flavorful dinner! The Sriracha sauce made it, and I have loads leftover so I can justify making this again next week. Thank you!
Made this for my husband. He loved it!
I don’t really care for salmon but this was really good!
I made this the other day, all I can say is “Oh, My, GOD! Delish!!!!”. This recipe was a hit all around. The sauce itself was to die for, this dish will definitely be a keeper in our household. Thank you so much! 🙂
Amazing recipe! The teriyaki is better than any store bought one I have ever tasted, and this is definitely one of the best ways I have ever had salmon. This blog is great, by the way. Thank you for sharing!!
Hi Chung-Ah, first of all I wanted to tell you how happy I am to have found your blog (though sad I didn’t find it sooner!). I now have a list of your recipes I want to try that is as long as my arm! I’m going to start by doing this amazing salmon, and was wondering if it would be ok to replace the brown sugar with regular sugar? I live in Argentina and the only brown sugar I could find doesn’t look at all like the one in the US. Think that would still be ok? Thank you!!
Yes, feel free to substitute sugar. It shouldn’t make too much of a difference.
Thanks!! I’ll let you know how it turns out 🙂
It was AMAZING! I used regular sugar and let it marinate overnight…my husband has a new favourite dish! Thanks again!
I have one question for you, your rice looks so fluffy and perfect…how do you cook it so that it comes out great? Mine always turns out a little sticky.
Thanks!
I use a rice cooker but it also depends on the kind of rice you are using. I’ve found that basmati rice is a little dryer than Japanese rice.
Great, thank you!
Is there any other fish you could substitute the salmon with? I have 6 other types of fish in hm freezer but no salmon!
in **my** freezer
Yes, this should work fine with other types of fish. You may have to adjust cooking time as needed though.
I made this on Monday night and OMG, I licked the siracha mayo and had to stop myself. It pairs wonderfully with the salmon; my teriyaki sauce was a bit thicker than I had anticipated. Do you think I can not boil the sauce as long or dilute it more (using less corn starch)?
In the meantime, I will be making a big batch of the siracha mayo. It is delightful in sandwiches!! Thanks for sharing.
Love your website!
Yes, you can either boil the sauce for a short amount of time or add less cornstarch to your liking.
My my this looks HEAVENLY!! So saucy and flavorful! I’ve never used anything creamy with salmon before but this looks incredible. I cannot wait to try it! I love sauces that use honey in them, too 🙂
Hello, I was wondering, is there a substitute for siracha in these recipe? ~Thank you
You can certainly try using a different kind of hot sauce but it is best to use Sriracha to obtain the best results possible.
I’ve now made this a number of times all with wonderfully delicious results. It’s currently baking, while asparagus cooks and brown rice finishes… all part of the special birthday dinner my 11y/o daughter requested!
This was ridiculously good. I made it just for myself so I went all out with the sriracha and I used Japanese mayonnaise. I can’t wait to have the other portion for lunch today, unfortunately it’s only 8:30am so I have quite a long wait 🙁
The sauces were so good I’ll probably use your teriyaki sauce recipe with other recipes and as for the sriracha sauce I think I will use it for french fry or sweet potato fry dipping sauce. Maybe I will even stop by a fast food place and get some fries there. There are so many possibilities! Thanks and best wishes 🙂
Just had this tonight, and we really liked it! I ended up adding a bit more of the condensed milk to the cream sauce because I wanted to keep it from tasting like mayo:) Thanks, for the great recipe.
I made this last night, and it was a big hit! Thank you.
I made this recipe but the cornstarch clumped up. Not sure what I did wrong. In the top part you say to add 1/4 water to cornstarch but in the bottom there is no mention of this additional 1/4 cup water. I added the cornstarch directly to the simmering mix.
Monica, as a general rule of thumb, cornstarch should never be added into a recipe without mixing it with water first. That being said, the recipe specifically states to add the cornstarch mixture to the teriyaki sauce:
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.
thank you…I’m still learning
So I followed the directions & it did not thicken!! What did I do wrong?!?!
Felicia, please understand that it is very hard for me to specifically answer this question since I am not in the kitchen with you. If the mixture does not thicken, you can add more cornstarch as needed.
My marinade took awhile to thicken, at least 10-15 minutes.
Mine did not thicken either but all you need to do is to keep adding more cornstarch mix (slurry) until you have the desired consistency. This won’t alter the taste of the final product.