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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This was a hit at my house! I doubled everything to feed everyone and they scraped their plates clean, will be adding this DISH more the once a month. Thanks for sharing.
Making this tonight with side of miso glazed grilled eggplant YUM! I’m obsessed with crispy skin salmon so I am gonna try my luck with the skillet instead of the baking dish. I’ll wipe the marinade off the skin side just before it goes in the lightly oiled pan so I can get that awesome crunchy skin action going, and then brush the leftover teriyaki marinade on the flesh side as it’s cooking. IS IT DINNER TIME YET???
This looks absolutely amazing. I wanna make it, but I am a bit pressed for time, ingredients, and money. Do you think a store bought teriyaki sauce would work for the marinade?
Yes, absolutely, but I highly recommend making the sauce from scratch when you can.
I have been a working mom for years and I always told my husband as soon as I could be a stay-at-home mom I would actually do lots of cooking and cleaning. Well this last month that actually happened and so I had to stay true to my word. I found this blog on Pinterest and made the salmon. It was absolutely amazing! He said he had no idea I could cook this good! Let’s just keep this our secret:-) Thank you thank you! Womderful recipe!
This was CRAZY delicious. Baked mine for about 30 minutes. Also, in effort to cut calories we just dropped some Sriracha on top and mixed it with the marinade right before eating and it was still simply excellent. Best salmon recipe I have made in a very long time.
Fantastic teriyaki, perfect for Salmon and def will try with chicken soon.
Funny thing happened when I was cooking the sauce, suddenly felt a buzz by my ear, looked up and had no less than 10 bees flying around my kitchen. I live on the 5th floor and there are no screens (living in Rio right now and screens aren’t common) so I put the sauce in the fridge, shut the kitchen door and came back 30 min later. They didn’t return.
Thanks for the recipe, though next time I’ll close my windows when making the sauce 🙂
I made this and it was absolutely delicious! It was an instant hit in the family, and I’ll be sure to make this again. Is there any recipe or something that I can use with the leftover sriracha cream sauce? Also, how long does the sauce last? Thank you so much for sharing this recipe!
The sauce should keep for a few days in the fridge. As for the leftover sauce – we actually just ended up making this salmon three times in one week to use up the sauce! 🙂
This is an amazing recipe! It’s now our favorite way to eat salmon. The Sriracha sauce is out of this world! Love it! Thank you so much….all of your recipes are delicious.
Thank you so much for this recipie!! I am not the best cook (I’m trying!!) and this was so easy! It impressed my boyfriend so much! Thanks for making me look like a pro 🙂
Hi! I LOVE LOVE LOVE this recipe!!! We have it all the time! So much, Im considering making batches of the teriyaki sauce….how long do you think it’d be good for if I refrigerate in mason jars?
I’m so glad you like this recipe! It’s a favorite of ours. As for the sauce, it should keep for a few days – maybe longer – but I cannot really say for sure as I am not an expert on food safety. Please use your best judgment.
PS) You were so right. I could drink this sriracha cream sauce with a straw!
Made this for the first time tonight. And my husband I just kept saying “OMG, this is SO good!” throughout the whole meal. Such a keeper of a recipe! Straight into my “company” recipe pile.
Thanks for making, then sharing.
Thank you for sharing!!
We marinated our sockeye salmon for 1.5 days
This was restaurant quality flavor and the best tasting marinated salmon I have ever had!
We did not care for the flavor of the Sriracha~mayo drizzle, however….so we just left that off.
Hi Chung-Ah 🙂
This certainly IS the king of all salmon recipes.Sweet, but not too sweet, load of flavor…so much better than store bought teriyaki. I have made it twice recently and my boyfriend and I both love it! He is not big on spicy food, but personally, I love the added spice of the creamy Sriracha sauce. Absolutely brilliant! Thanks so much for posting. I look forward to trying many more of your recipes soon.
This looks great thanks you for sharing it with us. I cant wait to make it. I Just found your website and I love it thanks.
omg, made this tonight for dinner and it was AMAZING! I made a side of soy-garlicky green beans, which were delicious, but I barely touched cause I just couldn’t get enough of the salmon and rice! Thank you so much for sharing!
I made this tonight best teriyaki Sauce only thing is i used steak I marinated it for over 4 hours. It was so good. I had extra teriyaki sauce and I used it when I sautéed mushrooms and onions. I’m so glad I found this. Oh and I also maid the Sriracha cream sauce oh thank god I did I LOVE LOVE LOVE IT.
My boyfriend and I are making this tonight to top riced cauliflower. I cannot wait! We added a splash of sweet chili sauce to the marinade to kick up the spice even further. It is in the fridge marinating as I type!
I made this yesterday, but used chicken instead of salmon. Oh my gosh, what a fantastic recipe this is! I marinated the chicken for 6 hours and the flavor was amazing. And that creamy Sriracha sauce…wow! Thanks so much for this recipe!
Hi! I’m looking forward to making this. How big were each of your salmon filets? 20 minutes seems like a long time, and I don’t want to overcook the fish!
Lauren, unfortunately, I cannot remember the exact weight of each of the salmon filets as this was made several years ago. However, I do remember specifically purchasing the already-cut filets at the butcher. But please feel free to adjust the cooking time as needed to suit your preferences.