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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Wow! Really great recipe. It was a huge hit with my family, and my 2 year old loved it. (We went light on the siracha for him!) Any recipes or suggestions for what to do with the remaining siracha cream sauce?
I’m so glad everyone loved it! I’m not too sure what you could do with the leftover Sriracha cream sauce – we used every last drop!
I’m making this tonight but I’m using salmon and chicken, so I can have leftovers, but wondering how long I should cook the chicken for? I’m making that first rhen salmon. Thank you!
Try to bake the chicken a bit longer than the salmon, starting in 5 min increments. Hope that helps!
In the oven right now! Smells delicious and I can’t wait to eat it… Neither can my boyfriend who constantly asks me to make salmon!
Let me know how it turns out!
Wow! This dish is absolutely delicious! It’s by far my favorite salmon dish yet! I made this tonight after finding this recipe on Pinterest; I followed your recipe exactly and it turned out phenomenal! Fantastic flavors that melded together perfectly with just the right amount of heat. Loved loved loved it! Will be making this again for sure!
I’m so glad – this is definitely one of my absolute favorite salmon dishes. We make it at least 5 times a month!
This is the best salmon recipe I have ever had! My husband and I just finished licking our plates clean!! Can’t wait to make this again and some of your other recipes! Thanks again!
I’m sorry it took me so long to find your website, but you have a fan for life! I made this recipe today and it was DELISH! Thank you for breaking down the recipe and making me feel like a proper cook.
I am in charge of making dinner once a week for my parents and I just made this. They told me I needed to open my own restaurant! This was a DELICIOUS dish! Thank you!
Can the Siracha sauce be kept in the fridge as a condiment?
Yes absolutely! The leftover sauce is the best!
OMG this looks wonderful can’t wait to make it but I cannot get get condensed milk what can I substitute?
I would try making condensed milk at home with evaporated milk and some sugar. If you google “homemade condensed milk,” there’s a lot of resources there to help you.
Hi
You can make your own condense milk. I have been making mine for a while now and you cannot tell the difference between store bought and home made. Here is the recipie:
2cups sugar
I cup water
Milk powder – Nido or carnation milk powder
Put the sugar and water in a pot and boil til the sugar melts. Post sugar mixture in a blender and add carnation milk powder. Pulse to combine to consistence you like. I just eyeball it so just play with the amount of milk powder.
Ihave never bought condense milk since i startes using this recipie.
I am making fish for supper tonight and i cannot wait. It’s going to be delish.
Where can the sriracha be found? I apologize but I’ve never heard of this. Thanks so much
Tammie
Sriracha can be found at the Asian aisle in your local grocery store.
Thanks much
I made this tonight, but I’m a poor college student and can’t afford salmon, so I substituted chicken. It’s good with chicken too! You just need to marinade it for a couple hours so the chicken picks up the taste of the teriyaki sauce more. It also needed to be cooked longer, but nonetheless, it was delicious! Thank you!
I used no brown sugar and more honey and gluten free soy sauce. Served it on a bed of coleslaw instead of rice. I used the Greek yogurt. Sriracha can be found in Asian markets in “large” bottles. Once you try it, you are addicted! We go through a lot, use it on eggs, sandwiches, and anything else an eater deems needing some heat.
Also I grilled the salmon on foil with a few slits in the foil for grilling
flavor to come through. Rolled up the foil and no baking dish to clean. Now the neighbors want to know what I am grilling. A damndelicious recipe I told them. Well we can smell that, what is it!? So your web site was emailed out.
I love that you made this in a foil packet! And thanks for sharing with your neighbors!
Is regular mayonnaise used for this?? I know with spicy mayo, some people use Kewpie but just wanted to clarify!
I used regular mayonnaise.
Thank you for sharing, this looks amazing!
I just made this for dinner, and it was AH-MAZING!!! Seriously tasty, and it looks really pretty plated with the siracha mayo drizzle and chopped green onions. I was impressed with myself for how well it turned out (since I don’t typically cook), but really I can’t take the credit. This recipe was so easy and yet flavorful. Thanks so much for sharing. So glad I found your site on Pinterest. I’m about to browse for more of your great recipes!
Loved this recipe tonight! Wouldn’t change a thing!!:)
I have 2 small salmon filets in the freezer and am trying this recipe tonight! Already made the teriyaki and its fantastic! I wanted to make this low fat so I used the other commenters idea of Greek yogurt. It’s delicious! I know this will be fantastic!
Thanks. I’ve got marinade made and the siracha (love siracha) cream made….. haeded to the store to hopefully find some good wild caught sockeye salmon….
Do you leave the skin on the fish or do you skin it before marinading and cooking?
I like to leave the skin on for the entire process. It’s the best part of the fish!
Is there a good way to store the left over condensed milk? Or do they sell smaller cans than I am used to seeing?
I like to leave the leftovers in a sealed container and drizzle it on my toast in the mornings.
Condensed milk will stay good in the fridge for up to 3 weeks.
I found your recipe on Pinterest (and promptly re-Pinned it). We have salmon at least weekly at our house, so I love finding new ways to fix it. I’ll be making your recipe tonight, and can’t wait to try it! Thank you!
Of course! Please do let me know how it turns out!
I don’t usually comment, but just had to tell you… I made this tonight and it was FANTASTIC! I’m already planning on making it again next week since I have plenty of the sriracha cream leftover. My new fave salmon recipe for sure!
I’m thrilled that you loved this recipe – this salmon dish is one of our favorites and is in constant rotation at our house!