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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I made this tonight and it was AMAZING! Followed your recipe exactly and it was perfect. My question is: do you have suggestions for the leftover sauce? We loved it but I’m stumped on what else to dip into it!
I’m so glad you were able to give it a try. As for the leftover sauce, I honestly just made the salmon again several days later and used it up!
Made this for dinner tonight…SO great! I’m usually not a fan of mayonnaise-based sauces, but this is delicious. Great recipe, thanks for sharing.
I have two salmon portions marinating in Kikkomann low sodium teriyaki sauce to which I added fresh grated ginger and a tbsp of orange marmalade. I don’t have anything for the cream other than mayo, so I have mixed vanilla yogurt and chili paste (it has chili seeds in it). I tasted it after mixing, and it’s pretty damn awesome! I’m anxious for dinner now!
I admit it, I’m a lazy cook. I do recommend shortcuts for anyone who doesn’t necessarily want to cook but needs to in order to save money. I will be trying this on chicken thighs though!
Sounds amazing! Let me know how it turns out!
Could you also use this with Tuna?
Yes, tuna would work as a great substitute.
Do you have to use real mayonnaise or is miracle whip okay?
This recipe is fantastic! Thanks for sharing! I cooked this last night for the first time after finding it on Pinterest, and put a review up on my blog — check it out here –> http://www.taoofschnoll.com/2014/01/recipe-review-teriyaki-salmon-and-no.html
Will definitely have to try some more of your recipes!
Made this tonight with cauliflower fried rice and it was fantastic. Definitely a new favorite at our house!! Thanks!!
Aaaaaaaaamazing!!! Made this for dinner this evening, my boyfriend LOVED it!!! It was DAMN DELICIOUS thanks for sharing, I’ll be making this again, and again, and again!!!
Loved this recipe!
I made this a couple of weeks and OMG IT WAS AMAZING! My brother and his gf LOVED IT and SO DID I! This is my new favorite way to make salmon. Thank you for sharing the recipe!
This is one of the few recipes I have ever tried to make and my boyfriend LOVED it …. So much that’s we had it two nights in a roll! Thanks so much! The sauce is great I made it again tonight as a dip for popcorn shrimp.
This is amazing. It was so good that we make it once a week. We even went an extra mile and made homemade truffles with sea salt with the extra condensed milk that was leftover. Highly recommend this recipe. Followed the recipe to exact.
I love that you make homemade truffles with the leftover condensed milk – sounds amazing!
Made this tonight. Hands down the best thing that I’ve made off of Pinterest. My one-year-old sone applauded while eating it so you have his praise too. 🙂
Awwww too cute! Thanks for trying out the recipe – I’m so glad you all loved it! 🙂
Super easy and tastes soooo good! Making it again tonight!
I made this for my boyfriend tonight and he loved it. Both sauces were incredible but the Siracha cream sauce was beyond yummy!! Will definitely be making this again and again! Thank you!
I made this and substituted the condensed milk in the sauce with coconut milk (because that’s what I had) and served atop cabbage stir-fried in coconut oil. The salmon itself was amazing but all together with the sweet cabbage made it even more amazing with the sweet and spicy combo. Thanks for the delicious recipe!
I’ve made this a couple of times and it is great. I did tweak the recipe by replacing the sweetened condensed milk with a bit of half-and-half and a pinch of brown sugar. I have SCM in the pantry but I would hate to open a can for such a small bit needed for the recipe.
Also, I’ve found I can go to Costco, buy a big old Costco-sized package of salmon, portion, marinate it and then transfer portions to a ziploc with a portion of marinade. Pop in the freezer and you now have something that thaws in now time after work and 20 minutes from when I pop it in the oven to when it is ready. Great for busy single folks.
Oops… “no time”
I loved everything about this recipe — and tried to read ll the comments to see if this one showed up anywhere — but my siracha “sauce” would not squiggle or decorate the salmon as shown in the picture. It was thick and globbie. I tried heating it, I tried putting some in a baggie and applying it like icing decoration but nothing worked. suggestions? I’m guessing next time I’ll add some milk or cream to thin out the sauce more. but disappointed that nothing in the directions offered any insight.
Other than photographic and presentation purposes, there really is no need to “squiggle” or decorate the Sriracha cream sauce as shown in the picture. But if you would like to drizzle it as shown above, I was able to do so with a Ziploc baggie and applying it like icing decoration. Hope that helps!
Thank you so much for sharing this recipe, I made this for dinner tonight and we loved it!! I love Teriyaki (yes, I’m Japanese!) and my boyfriend loves Sriracha (well, he is not Thai, but you know, who doesn’t like Sriracha?) so this recipe was just perfect! I think this is one of the best salmon recipes i’ve ever made. 🙂
I cannot wait to try this!! I love the fact that it is not a complicated recipe, def pinning this! 🙂
I am home from college for the holiday and wanted a delicious homecooked meal to suprise my family with, and it was amazing. My family can’t wait for me to make this again.