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.
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Notes
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I made this two weeks ago and just loved the flavors. My husband says it was FANTASTIC! I will be making this recipe again and again. Thank you!
I made this and loved it! I put my salmon over quinoa 🙂
Next time, could I make extra of the teriyaki sauce to use for teriyaki bowls later in the week? How long do you think it would stay good for?
Thank you!!
What a great idea! The teriyaki sauce should keep for a few days, but as always, please use your best judgment regarding food safety.
Got my picky teenage boys to eat this. They don’t eat “fish” unless its fried. Thanks for the great recipe, looking forward to trying another one.
I made this about a week ago for my family and it is now a new favorite salmon dish! We loved the Sriracha cream sauce. I followed the recipe exactly…No changes needed! Thank you!
I made this tonight and it was fantastic! I used sushi rice and once plated I added avocado to it! It’s a keeper!
Absolutely DELICIOUS and it was so simple! My husband said it tasted like an expensive sushi roll! 🙂
I don’t have time to marinade … Any suggestions or should I save it for tomorrow?
Lindsay, can you marinate for at least 30 minutes?
Made this again for the umpteenth time; thank you SO much! My husband goes insane for this.
This is a really good teriyaki sauce I used grated fresh ginger and garlic so good! And the siracha sauce is delish! I could eat a piece of wood with that stuff on top.
Hello, Thanks for this delicious recipe. I made the teriyaki sauce and marinated my salmon overnight, cooked it on the grill and it was delicious and not mushy. I also made the Siracha sauce but instead of sweetened condensed milk, which I didn’t have, I used two tablespoons of honey and it was FABULOUS!
I absolutely love this recipe and so does my husband! It’s definitely become a staple in this house. I’ve actually taken to substituting the fish for other meat like chicken or pork and it’s still really good!
I live in Mexico and Do not have access to salmon. Would yellow tail or another firm fish work? I love your blog and have used many, many recipes…..
Thanks in advance.
Eveto
Yes, absolutely!
Do you know about how many calories are in a serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Making this right now, cannot wait to taste it. Thank you for the recipe!
So this looks amazing and I will make it, but I just read one of your other articles where you swear by cooking salmon in foil. Which is better for this recipe, foil or baking dish? Any changes I need to make if making it in foil?
Thanks!
For this particular recipe, I find that this is best in a baking dish.
Can I sub the mayo for light miracle whip?
Yes, absolutely.
I love the recipe as is, but I am not a huge fan of salmon…. is there a another type of fish that might so well with this recipe?
M, here is a great article on possible fish substitutions. Hope that helps!
I cant find the nutritional information… I checked the post a few times, I must be crazy! Can someone tell me where it is?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Aww no! Darn. Is there a section on the site, where it is just recipes that have nutritional info? I dont want to get through reading a recipe to see there isnt any nutritional info. I am new here so I am unsure if that is something you have on here somewhere. Thanks!
Kaela, unfortunately, I do not have a section dedicated to recipes with nutritional info. However, all new recipes should display nutritional information.
When I add the cornstarch/water mixture to the teriyaki, do I continue cooking and stirring it over medium heat, or do I remove it from the heat and continue stirring? Love the recipes I’ve tried from your site. Thanks for sharing!
Janice, you want to continue stirring over medium heat.
Is 9 hours too long to marinate the salmon? Last time I made it, it was delicious butonly marinaded for about 3 and it was delicious, but scared about it getting mushy with 9 hour marinade
Thanks!
Peggy, I recommend marinating for at least 1 hour to overnight.