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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This is the best salmon I have ever tasted!! I do have a question with the nutritional info. The info is for 4 salmons?
Hi Emma! We are so glad you like this recipe! The nutritional information is per serving, not for the entire amount of 4 servings. Hope that helps!
This is the best salmon I have ever had. My husband doesn’t even like salmon and he loves this recipe. I find that marinating it 5 hours is perfect.
Giving it time to marinate is definitely key! Thanks, Erin! 🙂
Unbelievable recipe. Made it last year and looked it up again. What an amazing essay delicious dish!!
I bought premade mayo Sriracha sauce, otherwise followed this recipe to a T and IT WAS AMAZING! Thank you!
I’ve been making this since I pinned it 2+ years ago. It’s easily my husbands favorite way to have salmon. If it helps anyone that doesn’t feel like opening a can of condensed milk for the siracha cream, I usually just sub either cream or milk and a little bit of sugar. Just add milk until it’s the consistency you like, maybe a tsp at a time? Then add a couple pinches of sugar until it tastes good to you. I find that letting it sit in the fridge while you make the dinner gives it a chance to come together, and to me, it really makes the dish!!
I would love to make this tonight, but I do not have the condensed milk. What would you ou suggest as a substitute for the condensed milk?
Thank you
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
List of ingredients does not include water. Is it correct that 1 1/4 cups of water is the total amount for the teriyaki sauce? Thank you for such a great site! Your recipes are the best.
Yes, that is correct.
Chungah..I rarely leave comments on blog but I HAD to comment on this recipe. I just made this with a little over 2 pounds of Wild Caught Sock Eye Salmon and it literally knocked everyone’s socks off that I served it to. One friend texted me and said “I AM SHOOK. That was so delicious. Seriously, THIS IS MY NEW FAVORITE. I’m going to call it ‘Fancy Nancy Salmon Special.’ I was so flattered and delighted. I personally am not a salmon buff unless it still has the hook in its mouth. It Has to be darn fresh or I don’t bother. THANKYOU for sharing this wonderful recipe. I will be making it again and again. And Hey you’ve made me ‘famous’ with my friends. I am now going to try ALL your salmon recipes. I’ve made a few others and they are ALWAYS good. What an incredible cook you are and your blog is outstanding. Thankyou again. Oh PS I LOVE the spicy Sriracha cream sauce. I could literally drink it. I only used 2 tablespoons of the Sriracha but it was the perfect heat for my family and friends.
Thank you so much, Nancy – that is really sweet of you!
Love this dish. Easy and delicious. I was wondering if you are able to save the sauce and for how long?
This recipe is AMAZING! It has become a weekly meal in our house. It’s perfect for any day of the week, simple, quick, and delicious. The only thing I’ve changed over time is I’ve started adding onion powder to it.
Great addition!
Love this recipe!! It is so delicious and easy to make gluten-free. Thank you so much for sharing this!!!
Thank you Mary!
Do you think you could substitute cream for the condensed milk in the Sriracha sauce? I hate to waste a jar of condensed milk for 1 1/2 tablespoons…. althought sauce was very good. I will not use the remainder of c milk…. just don’t cook with it. Thanks again!
You certainly can, but we cannot answer this with certainty without having tried this ourselves. Please use your best judgement when making modifications and substitutions. Hope that helps!
I have really liked all your recipes but I thought the marinade for this salmon was way too sweet. I would cut the brown sugar by at least half. I doubled everything else after it tasted too sweet because I wanted to try it and I had made the sriracha sauce. I added some sesame oil to the marinade because I like it and I used fresh ginger and garlic. I liked it a lot after reducing sugar. Thank you.
Thank you so, so much for this recipe. It has quickly become a staple in our household! Would love more fish recipes for the summer 🙂
Thank you Jenna! Noted 🙂
Hi Chungah. Your site is the ONLY one I ever leave comments on. This teriyaki salmon was to DIE for!! Made it for company last night and the oohs and aahs were all through dinner! It was truly company worthy. Will repeat for other friends for sure. Love your cookbook by the way. Your recipes are truly DAMN DELICIOUS!! Thanks and keep them coming…..
We feel very honored Sue, thank you so much for the huge compliment! Please keep on sharing 🙂
Omg! I never leave comments but had to take the time for this one it was so freaking good! I did add fresh avocados which made it even better!! Thank you
I make atleast 3-4 of your recipes each week, and this one has been in our rotation for a couple years now. Not sure why this has never occurred to me, but my husband asked tonight if I can make this sauce and use it in more dishes. Do you have any specific recommendations? Thanks!
Honestly, I have been meaning to use the sauce for other things but I haven’t had a chance to!
I’ll do some experimenting! Thanks for the reply.
I hope you get this in time and can comment …having dinner party Asian theme this weekend but have COD for 12 thawed…would it work with cod ???
Yes, of course! But please note that cooking time may have to be adjusted as needed.
LOVE YOUR BLOG!! This recipe came out fabulous!!! Family loved it. The Shriracha crema — I did not have sweetened condensed milk — so — I added honey and some sour cream instead, plus 1t ginger paste. Husband who loves hot stuff raved about it. I also used bokchoy, carrots, and big chunks of Vadallia onions on the sheet pan with the salmon. WHAT A GREAT RECIPE!!
I stumbled upon this recipe and made it for tonight’s dinner… OMFG it was truly damn delish and so easy! Loved the teriyaki and sriracha cream pairing. You are a genius!
So I made this months ago I just never commented on it. It is now a family favorite that i make every time we have salmon. My husband thinks I’m a cooking genius, thanks for that and thanks for sharing such a great recipe!!