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 just licked my bowl clean it was that good. I didn’t have any sweetened condensed milk so I boiled some milk with some sugar and it was so good. Definitely want to try the correct ingredients next time. This will be in a regular rotation. So Good!
I’ve been wanting to try this for awhile and we finally made it tonight. WOW. Soooo good. I left out the ginger in the marinade because my family isn’t a fan, but it was still super delish. We served it with jasmine rice and stir fry veggies. Mmm mmmm!! Loved the cream sauce on everything. Reminded me of Japanese hibachi. Will definitely make again and again. Thank you!!
I am curious… I love Salmon but do not like cooking it with the skin attached. Does this recipe require it to be cooked skin on?
No, it is fine if the skin has been removed.
wow. this is amazing. i got caught eating the sauce with a spoon…. made a huge batch and have been eating it with everything…. SO good!!!! thank you!!!
Hi, I was going to make this tonight, but do not have sweetened condensed milk. Do you think I could get away with using a little milk with a sprinkle of sugar? Thanks!
You can certainly try substituting milk with sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
By far the best salmon preparation I have ever had. And I eat A LOT of salmon! This one is definitely worth preparing more of because it’s just that good. Thanks for sharing. And the sriracha cream sauce is to die for, especially mixed in with some fluffy jasmine rice 🙂
Does anyone know if you double the recipe do you need to double the cornstarch to thicken the marinade or will 1/4 cup still thicken twice as much marinade? I don’t want to ruin the marinade by adding too much cornstarch. Thanks!
Stacie, if you are doubling the recipe, it would be best to double all of the ingredients including the cornstarch. But I’m not entirely sure where you are getting the “1/4 cup” from. The recipe calls for 1 tablespoon cornstarch so if you are doubling the recipe, you would need 2 tablespoons, not 1/4 cup.
Made this tonight after my daughter raving about it over and over again … and if anything she understated just how good it really is. Just fantastic!
I’m always looking for a good salmon recipe! This sounds really good! Thanks for sharing!
What are the nutritional facts for this recipe? Thank you
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 gooogle “nutritional calculator”) to obtain such information.
I had this yesterday with my boyfriend and we loved it! he said this was so full of flavor and delicious. Thank you for sharing this recipe!
this recipe sounds DELISH and i can’t wait to try it! My boyfriend and I love asian dishes and are always on the hunt for something new to cook. I’m hoping this tastes good with another fish though, like flounder maybe? i’m alergic to salmon unfortunantely 🙁
what are your thoughts on searing the salmon in a skillet on high heat very quickly, then finishing it in the oven. should give a nice crisp on the fish.
That sounds like a great idea!
I apologize if this is a stupid question (I am a VERY beginner cook) 🙂 but I bought fresh salmon and wasn’t sure what to do about the skin? Should I remove it before or after cook, or not at all? Not only am I a beginner cook, I also never eat seafood but am trying to branch out and try new things lol so I am totally clueless! Thanks! Love you blog!
Ashley – it’s not a stupid question at all! But this is really something that only you can answer as this is based on personal preference. I personally love the skin and always leave it on!
So many comments I couldn’t find the answer I was looking for so hopefully this wasn’t already asked but do I use Srirachi hot chili sauce or the sweet chili garlic?
It is best to use Sriracha.
The hot or hot/sweet kind though?
To my knowledge, there is only one kind of Sriracha: http://www.huyfong.com/.
I made this tonight for me and my husband and it was INCREDIBLE! One of my favorite dishes I’ve ever made. My husband said it was the best salmon dish he’s ever had! So so good. Thank you for this recipe! Can’t wait to make it again!
Xo
Will this recipe work with Tuna steak fillets
I haven’t tried it myself but I don’t see why it wouldn’t work, although you may have to adjust cooking time as needed.
There is something magical that happens when you combine teriyaki with salmon – those two flavors together are just glorious. Can’t wait to add sriracha to the mix. Sounds like you just can’t go wrong there. We’re making this tonight! Thanks for sharing!
I have made this twice now and it is always amazingly delicious!! We grill the salmon on cedar planks and the flavor is just incredible. I serve with coconut ginger rice and cucumber marinated in a rice vinegar and sugar mixture with red onion and red chilies. Yum! Thanks for the recipe!!
I made this last night and it was divine!!! I don’t even like Salmon!