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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This recipe really did knock my socks off!! So tasty and a great combination of sweet and spicy flavours. Two thumbs up!
If I wanted to make this with one piece of salmon, how would I adjust the teriyaki sauce recipe? Thanks!
Can you tell me roughly how many ounces the salmon piece is?
Wow! I just made this for dinner…what a FABULOUS dish. I added green, red pepper strips and fresh pineapple chunks. Placed salmon on a bed of jasmine rice. YUM!
I pinned this recipe years ago and I still make it. It is so good! Thank you for sharing!
I just found this recipe! Any suggestions on how to use the left over Sriracha cream sauce? Anything else you have used it with other than this particular dish?
Sometimes I use the leftovers as a dipping sauce for my breakfast tater tots and french fries! 🙂
This recipe is beyond delish! I want to put this sauce on everything! I am making a huge batch of this sriracha cream sauce and keeping it on the fridge door!
I made an Arugula salad with EVOO, lemon and parmesan shavings.
Wow! This was so “Damn Delicious”. I wish that I would have made more, just to have leftovers! Definitely my go to salmon recipe.
This is literally the best salmon I’ve ever made. I let the fish marinade overnight in the sauce, and it was perfection. I already loved it without the cream sauce, but when I added it… Shut up. SO GOOD! My husband usually turns his nose up at all things fish but asked for seconds of this!
Hi there, thanks for this recipe, I have a query: you mention under the image to add the cornstarch and 1/4 cup of water, but in the instructions 1 cup water, which one is correct? Also do you use the black mushroom dark soy sauce (usually Japanese) or the superior light soy sauce (Chinese)? Thanks!
Flora, the pictures and the directions require the same amount of water (1/4 cup):
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
It is best to use the traditional soy sauce, not the dark soy sauce variety.
Shes right in the video it only shows you using the 1/4 cup of water you never added the 1 cup of water as stated in your directions. I made this last night it was delicious but runny because i followed the Directions
Thank you very much for sharing your recife i make it last nigth is success mine i put 1tbsp mirin it really nice
This was an incredible recipe, and so easy! Thank you!
Awesome awesome awesome recipe! My boyfriend is obsessed with this homemade teriyaki sauce. We’ve used it with a bunch of other dishes as well. The only modification I made to this recipe was searing the salmon in a cast iron skillet. I’m not the biggest fan of salmon cooked in the oven. That’s just personal preference though and not a reflection of something wrong in this recipe.
Thank you this is so cool
I LOVE this glaze! I don’t do the sriracha cream sauce (just use store bought Yum Yum sauce, cause I’m lazy haha), but this is incredibly delicious. Great work!
I made this and my whole family loved it and said it was the best salmon they ever had, and we eat salmon all the time. Super easy and super delicious!! One of my favorite meals now, I will be making this a lot. I love the teriyaki and Sriracha cream sauce.
Looks amazing!! This is a definite try in the near future. Is the Salmon marinated and cooked skin on or off?
That’s really up to you! 🙂
I just found this recipe! Any suggestions on how to use the left over Sriracha cream sauce? Anything else you have used it with other than this particular dish?
I found this recipe about a year ago, made it, and OMG. It is on the menu in our house on the regular. It is the best salmon recipe out there. and that sauce… best thing ever. we keep it in the fridge and use it with our shrimp, chicken and rice. its out of this world good. Thank you so much for sharing this recipe with us!
I have made this a couple of times. It’s so damn delicious! I want to change it up a bit and use shrimp instead. How would I go about cooking the shrimp in the marinade? Would I use the oven or should I saute the shrimp?
You can go either way – it’s up to you!