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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Do you leave the skin on for this recipe or does it matter? I’m going to try and make tonight.
Thanks!
That’s really up to you, Stephanie. I prefer to leave it on because the skin is the BEST part!
I made this tonight and it was a big hit!!! I could literally eat the sriracha cream sauce by itself, that’s how delicious it is. However, I did have to contain myself and share the sauce. I did use chicken breast instead of salmon and it was still very good. I will make it with salmon tomorrow. Thank you for sharing! I will try to make your garlic honey chicken next.
This recipe is so good! I made it for the second time tonight, and it was just as delicious as I remembered. The cream sauce is amazing, I could probably dip about anything in it and love it. Thanks for a great dinner!
I never comment on any recipe sites, but oh my god, I adore this recipe! I’ve been trying to convince my boyfriend, who only eats salmon raw, that it can be tasty cooked as well. I took a chance and made this recipe, and now he always asks “So, when are you making salmon again?” This is my go-to salmon recipe, and it puts any cooked salmon I’ve ever eaten in restaurants to shame!
The only change I made going from the first time I’ve made this to the following times is that I replaced the condensed milk with regular milk for the sriracha. By adding a little milk, it isn’t watery, but is still saucy enough to drizzle. (I was upset that I had so much condensed milk leftover; not enough for fudge, and too much for the sauce lol.) Anyways, thank you so much for sharing this, and I look forward to using more of your recipes!
So yummy! Taste like your eating sushi.
What type of mayo did you use? I love miracle whip but not sure if that would go with sriracha.
Miracle whip should work just fine!
I have never tried sriracha. Just how spicy is it? I’m not a big fan of too much heat but I’m thinking the mayo and condensed milk might tone it down a little. Do you think I could use just one tablespoon of the sriracha?
Although the condensed milk does bring in a bit of sweetness, the sauce still has some heat to it. That being said, it is really best to use your own judgment on how much Sriracha to add to fit your desired preferences.
After experimenting with many baked salmon recipes, this is now my favorite. I have cooked this recipe twice now with atlantic salmon, and each time it comes out perfect. Cooking the salmon in the marinade seems to seal in the juices making the fish so delicate and tender.
Thank for the great meals! Im hooked on your site and will be trying many more dishes.
Yummy with fresh tuna too- the recipe makes a TON of the creamy Siracha though- easily could reduce by 3/4 and still have plenty
This was amazing!! Great recipe!! My husband: This is the best salmon I’ve ever had. Thanks so much for the recipe!! I followed it exactly.
My husband loves to fish a lot so I am always on the lookout for new and creative ways to prepare fish. This was so amazing, that my kids have been pestering me to make this again ever since. Thank you
Chungah, I HATE fish. I grew up eating Texas beef, and have looked long and hard for a fish dish that I could even stand to smell, much less eat. Well, I finally found it. Have made this 3 times and ate every bite of my piece each time. Hubby, who is a fish eater, loves it too. Keep those omega-3 recipes coming, cause I know they are better for me than red meat.
This is the second of your recipes I’ve made in two days– yesterday was the lemon chicken orzo soup. Your recipes are incredible, and your pictures are beautiful. Thank you so much for sharing!
I love this recipe so much i did it twice the second time i remplace brown sugar by maple sirop =D its taste divine =3
Can I fry it instead of baking it? Thanks
Jonathan, you can certainly fry these but this is actually best when baked.
Could you cook the salmon on the bbq?
Yes, absolutely! Although you may have to adjust cooking time as needed.
Loved this recipe!! We’re vegetarian so I used tofu instead of fish and garnished with veggies; it was SO delish! Hubby gobbled it all up. Will definitely be making it again and again! Thanks!
I made this for my family the other night and it was AMAZING!!! I LOVED the sriracha cream sauce and even used it on plain rice. I loved it so much I’ve blogged about it. The post is scheduled for tomorrow, 9-13: http://stillifewithstilettos.blogspot.com
Tried this last night and it was fantastic!! Even my daughter who hates fish ate a piece and liked it. Thank you for sharing. It really was damn delicious!
The teriyaki is amazing! Going to try it with tilapia instead of salmon. Very excited!