Teriyaki Salmon with Sriracha Cream Sauce
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made the salmon today and it was scrumptious! To save time, would it be possible to use bottled teriyaki sauce?
Yes, absolutely. But I am forced to tell you that nothing beats homemade (of course)! 🙂
Oh, my goodness!! It was a hit tonight. I took your advice and marinated it overnight. managed not to overcook it and it was a great hit! Thanks so much for your version of teriyaki. It was so good even without the cream sauce.
Thank you for a wonderful meal, I am a passionate cook. Love to find new recipes and this one is a keeper. My husband said I have outdone myself. The siracha cream sauce is delicious. I also added grilled pineapple slices to this dish and served it with jasmine rise and steamed broccoli with a drizzle of sesame oil. Thank you so much.
Made this. It was AWESOME. I followed the recipe exactly, did not change a thing and it was perfect. Thanks for an amazing recipe for Salmon!
Okay, so I’m obsessed with your site. Your recipes are amazing! I made this recipe and we LOVED it! Making one of your chilis tonight!
Made this last night and it was absolutely fantastic!
Wow… Just made this and it was awesome!
Just tried this and killed it!!! This is an awesome recipe!! Love, love, love it!! Thanks!
I use a already made yoshidas sauce, its the best and easy!
It’s in the oven for the second time this week at my house!
How do you get the sriracha sauce to drizzle over the salmon. My sauce is very thick and I feel that I won’t be able to drizzle it over my salmon.
Liz, I used a Ziploc bag and snipped off the corner to drizzle. You don’t necessarily have to drizzle it though – I did it purely for photographic purposes. I’ve made this many times thereafter and usually just spoon it over!
Out of almost 100 Pinterest recipes I’ve made, I’ve never felt compelled to comment until now. THIS IS OUT OF THE WORLD FANTASTIC!!! Thank you for this awesome recipe, I will seriously be making this once a week!
Hi; I made this recipe for supper and it is sooooo good. I went on line to get the recipe for the ‘sreracha’ sauce, (made it from scratch) and it turned out real good. Thanks, I’m enjoying quite a few of your dishes. Tonight is ‘Chinese orange chicken’ Sheila
Made it tonight! Better than most restaurant salmon I’ve had. Seriously. So delicious. I’ll be making it again AND passing it on to all of my friends!
I made this the other night with salmon, green beans, and mashed potatoes. My boyfriend and I LOVED it! I tried it with chicken recently, ALSO AMAZING. Both sauces are perfect! I will try with other things. Thank you so much for sharing!
Made this tonight for dinner. It was wonderful. Hubby told me during dinner that it will have to be a repeat so I will be adding it to my recipe book. I didn’t have cornstarch and used all-purpose flour instead and it worked great. I did have to cook the sauce a couple extra minutes to thicken it. I have extra cream sauce leftover so I have a feeling I may be cooking some chicken or shrimp later this week… 😀 Thanks for recipe!
I love love this recipe… even my picky 4 year old asked if we could have it again tonight!! I wanted to know if you have used the same recipe to marinate chicken?
I’m so glad you were able to give this a try!
In response to your question, I’m sure chicken would work just fine. Although you may have to adjust cooking time as needed.
I just found your blog yesterday! Last night I made the BBQ Chicken Salad; tonight the salmon. I just printed out both recipes to add to my cookbook! I’m looking forward to many more delicious meals from your blog.
Hi; I just want you to know that I made this ‘Teriyaki Salmon with Sriracha Cream Sauce’ last evening for supper, and it was soooooo good. My husband really enjoyed it. The sriracha sauce, I had to go on line to come up with the recipe, so I make it from scratch, but turned out excellent. With the marinade, the sriracha sauce over the baked salmon, blended the flavor so well. We enjoyed it. Thank you, tonight, another new dish. I think the ‘quinoa stuffed bell peppers’ or the ‘Chinese orange chicken’ It’s a toss up. Thanks again. Sheila
I look forward to trying this recipe. The only thing on first glance is the water mentioned in the directions is not mentioned in the ingredients list. Can you make this without water?
Asweet, I recommend using the water as listed out in the directions for optimal results.