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
Did you make this recipe?
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BTW I don’t ever have condensed milk around and I would hate to buy a can just for a small amount…is there anything else I can use?
It is best to use condensed milk as the Sriracha Cream Sauce is the main star of this dish. As for leftover condensed milk, you can always use it for your morning toast (a little drizzle goes a long way!).
Wow this looks delicious. Just discovered your blog. Can’t wait to try your recipes!
Sounds wonderful. Any suggestions of what to do with the all the leftover can of sweetened condensed milk?
Carol
I like to use the leftover condensed milk on some toast in the morning. It’s the perfect way to indulge your sweet tooth in the mornings!
Thanks – good idea. I just made our honey salmon in foil. FABULOUS!!!
That should be YOUR honey salmon
I’m so glad you tried both salmon recipes – both are a favorite here!
This recipe was excellent, my boyfriend practically licked the plate clean! It was great served over brown rice! Thank you for sharing!
I have never cooked salmon and am clueless. But my mom has requested grilled salmon at a her birthday dinner I am throwing. Could I marinade the salmon overnight and then grill it?
Yes, that should work just fine!
I see the many raves and i would like to add mine.This was so delicious! I love sir a cha and salmon and this was a hit with even the non salmon lovers in our group. I substituted garlic powder with fresh roasted minced garlic since I had some made already bit followed recipe otherwise and will be adding this to my regular rotation. Yum!
Thanks for finally taloking about > Teriyaki Salmon with Sriracha Cream Sauce – Damn
Delicious < Liked it!
This was absolutely delicious. I used fresh ginger and garlic for the teriyaki sauce as I had it on hand, and I used honey instead of condensed milk for the sriracha cream sauce (didn’t want to open a can just for a couple of tablespoons), and it all turned out great. I could drink that sriracha sauce! I think I’m going to keep it in the fridge in a squeeze bottle and start using it as a regular condiment, and try the teriyaki on chicken and beef as well (maybe kebabs on the grill). Really, really yummy. All your food looks yummy and I can’t wait to try more recipes! Thanks, Damn Delicious Girl (Chung-Ah)!
Love this!!!! Huge hit in my home! I was curious do you think you could do this in a foil package on the grill?
I’ve never tried it myself but I don’t see why it wouldn’t work!
I made this for dinner and it was a hit!!!!! My boyfriend likes the skin on his salmon to be crispy so I was a bit hesitant to cook this, but turns out he loved it as is!!! I can’t wait to try more of your recipes!! Thank you!!
We love this recipe. I did change up the sauce, just because I don’t have any use for the remaining sweetened condensed milk. I loved the sauce as written but tonight I tried 1 Tablespoon of honey instead the sweetened condensed milk and it was just as good. Thanks for the recipe!
Made this tonight for my family and it disappeared before I even had time to take a photo of it!!!! Perfect instructions for someone who isn’t the best at cooking and the flavor was OUT OF THIS WORLD!!!
Wow this is just amazing! I made this two nights in a row (that’s how I loved it so much) and I still couldn’t get enough of them. Thank you so much for this recipe, I am also going to share this with my readers if you don’t mind 😉
I made this last night and it was absolutely amazing!! I tripled the recipe for 6 fillets and it was perfect plus I made extra sauce to store in the fridge to use for other things. Thank you for a great new recipe!
This was so wonderful, I made this for my grandma & I, and she usually isnt adventurous with Asian food, But i got her to try this. I used frozen salmon filets & it was fine, The sriracha cream sauce was amazing! & really makes this meal. Although i did leave out the cream sauce on my grandmas salmon, (she doesnt like sriracha) but she said the salmon teriyaki was very good. I could literally eat this everyday, It was probably the best food I had ever cooked, I served it with rice & mixed veggies, also left over a little of the teriyaki sauce I made and cooked the veggies in it for my flavoring. Defiantly will be making again.
Made this a couple days ago. It was awesome! The sriracha cream sauce is simply GLORIOUS!!!!
I made this last night and it is indeed super delicious! Thanks for sharing the recipe with us! 🙂
I was wondering if this would work with tilapia. If so, should there be an adjustment on time, due to them being thinner?
Yes, you will need to adjust cooking time as needed. Unfortunately, I cannot give you the exact amount of cooking time as I have not tried tilapia with this recipe.
Hi Chung-Ah!
I love your salmon recipe! It’s simple, tasty and healthy at same time. In my new blog post I put there a link to your recipe – you can find the article here: http://ilovetoronto.com/featured/2014/04/cardiac-diet-healthy-food
Have a great weekend!!
Heather
Made this salmon on the weekend. It was delicious. My kids loved it. I got to have the leftovers on Monday for dinner and had people at work trying to steal my dinner. Best. Salmon. Ever!