Teriyaki Salmon with Sriracha Cream Sauce

Teriyaki Salmon with sriracha Cream Sauce is easy but tastes fancy. Tender salmon is marinated for great added flavor and the cream sauce is just spicy enough.

This might just be the best salmon recipe I’ve ever made—and I don’t say that lightly! If you’ve got salmon on hand, make this Teriyaki Salmon with Sriracha Cream Sauce today. The homemade teriyaki glaze is rich, glossy, and perfectly balanced—like an Asian-inspired barbecue sauce but fresher and far less salty than any bottled version. It’s become my go-to teriyaki recipe for everything from salmon to chicken. And that Sriracha cream sauce? It’s a total game-changer—creamy, spicy, and absolutely irresistible. Think of the delicious drizzle you get on your favorite sushi roll at a great Japanese restaurant… that’s the flavor right here at home. Together, these two sauces turn simple salmon into a restaurant-quality meal—bold, glossy, and layered with flavor in every bite. It’s a show-stopping dish that looks impressive, tastes incredible, and comes together with surprisingly little effort.

Why You’ll Love This Recipe

• Sweet and savory perfection: The homemade teriyaki glaze hits all the right notes—salty, sweet, and a touch of tangy—with a glossy finish that clings beautifully to the salmon.

• Restaurant-quality made easy: You’ll be amazed how simple it is to make this dish at home. The teriyaki marinade and Sriracha cream sauce come together with pantry staples in minutes.

• Customizable heat: The Sriracha cream sauce adds just the right amount of spice and creaminess, but you can easily dial the heat up or down to suit your taste.

• Family-friendly and crowd-pleasing: Even picky eaters love the balance of flavors here, and it’s impressive enough for guests while still being weeknight-easy.

• Make-ahead convenience: Both the teriyaki sauce and the Sriracha cream sauce can be prepared in advance, making dinner prep quick and stress-free.

• Beautiful presentation: With a drizzle of glossy sauce, a sprinkle of sesame seeds, and vibrant scallions or jalapeño slices, this dish looks as incredible as it tastes.

The Sriracha cream sauce might just steal the show. It’s made with only three ingredients—Sriracha, mayonnaise, and a touch of sweetened condensed milk—but the flavor is unforgettable. You can easily adjust the heat level, keeping it mild or turning it up for a bold, spicy kick. Since it’s meant to be drizzled over the salmon, I like to make mine on the spicier side and always serve extra on the side for dipping.

After marinating, the salmon bakes right in the teriyaki sauce for just about 20 minutes, emerging perfectly flaky and moist. The homemade teriyaki has a clean, balanced flavor that enhances the salmon rather than overpowering it. My family loves it served over rice, which soaks up every last drop of that glossy teriyaki and creamy, spicy Sriracha sauce.

Ingredients in Teriyaki Salmon with Sriracha Cream Sauce

This flavorful dish comes together with simple ingredients you probably already have on hand:

• Salmon fillets: Fresh, wild-caught salmon is best for flavor and texture, but frozen (thawed) works too.
• Soy sauce: Adds the salty, umami backbone of the teriyaki marinade—use low-sodium if preferred.
• Brown sugar: Balances the saltiness with rich, molasses-like sweetness.
• Honey: Contributes shine and a smooth, sticky texture to the glaze.
• Ground ginger and garlic powder: Classic aromatics that give the sauce warmth and depth.
• Cornstarch: Thickens the teriyaki sauce to the perfect glossy consistency.
• Mayonnaise: The creamy base for the Sriracha sauce—choose real mayo for best flavor.
• Sriracha: A spicy chili sauce that brings gentle heat and bold flavor; adjust to taste.
• Sweetened condensed milk: Adds unexpected richness and just a hint of sweetness to balance the spice.
• Optional garnishes: Scallions, sesame seeds, and sliced jalapeños make the dish look stunning and add texture and freshness.

Serving Suggestions

This Teriyaki Salmon with Sriracha Cream Sauce pairs beautifully with a variety of sides to round out your meal:

• Steamed Jasmine or Brown Rice: The rice soaks up the extra teriyaki glaze and Sriracha cream perfectly.
• Garlic or Ginger Noodles: Tossed with sesame oil and scallions, noodles make a flavorful and filling base.
• Stir-Fried or Roasted Vegetables: Broccoli, snap peas, bell peppers, or asparagus add color and balance the sweet-salty sauce.
• Asian Cucumber Salad: A cool, crisp side that offsets the heat of the Sriracha sauce.
• Cauliflower Rice or Quinoa: A lighter option that still complements the bold flavors.

This Teriyaki Salmon is just as irresistible fresh from the oven as it is the next day for lunch—just drizzle a little extra sauce before reheating to keep every bite moist and flavorful. It’s easy enough for a weeknight dinner yet elegant enough to impress company. Be sure to keep a copy of the recipe nearby, because everyone will ask for it. And if you somehow have a salmon recipe you love more than this one, please share it with me—because that would really be something.

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5 from 2 votes

Teriyaki Salmon with Sriracha Cream Sauce

This Teriyaki Salmon with Sriracha Cream Sauce combines sweet, savory, and spicy in the most delicious way. Tender, flaky salmon bakes in a homemade teriyaki glaze that’s perfectly balanced—not too salty and just the right touch of sweetness. A drizzle of creamy Sriracha sauce adds a spicy finish that takes this dish from simple to spectacular. Quick enough for weeknights yet elegant enough for guests, this recipe is one you’ll come back to again and again.

Course Main Dish

Cuisine Asian

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 -5

Calories 661

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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• 2 Tablespoons cornstarch

For the Teriyaki Marinade:

• ½ cup soy sauce
• ½ cup brown sugar, packed
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ cup honey
• 4-5 salmon fillets

For the Sriracha Cream Sauce:

• ½ cup mayonnaise
• 2-3 Tablespoons Sriracha*
• 1 ½ Tablespoons sweetened condensed milk
• Scallions, sesame seeds and sliced jalapeños for garnish, optional

Instructions

• In a small bowl, whisk together 2 Tablespoons cornstarch and ½ cup water; set aside.
• In a saucepan over medium heat, add ½ cup soy sauce, ½ cup brown sugar, 1 teaspoon ginger, ½ teaspoon garlic powder, ¼ cup honey and 2 cups 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.
• Reserve about 1 cup of the teriyaki sauce; set aside for now.
• In a gallon size Ziploc bag, combine teriyaki marinade and 4-5 salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
• Meanwhile, place the reserved 1 cup teriyaki sauce back into the sauce pan and reheat to simmering. Continue to simmer and stir occasionally until the sauce has reduced about ⅓ in volume and is a good pouring consistency; set aside until serving.

Make the Sriracha Cream Sauce:

• Whisk together ½ cup mayonnaise, 2-3 Tablespoons Sriracha and 1 ½ Tablespoons condensed milk in a small bowl. Taste for desired spiciness; refrigerate until ready to serve. (Store extra condensed milk in a glass or plastic container in refrigerator for up to 3 weeks or freeze it for 3 months.)
• Preheat oven to 400 degrees F. Lightly coat a 9x13 (or comparable) baking dish with nonstick spray.
• Place salmon filets along with the marinade into prepared baking dish and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
• Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce.
• *Sriracha is an Asian hot chili sauce that can be found in your local grocer's Asian food aisle.

Optional:

• Also sprinkle sesame seeds, scallions and jalapenos slices over the salmon.

Nutrition Facts

Teriyaki Salmon with Sriracha Cream Sauce

Amount Per Serving

Calories 661 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 17g

Monounsaturated Fat 8g

Cholesterol 108mg36%

Sodium 2063mg90%

Potassium 996mg28%

Carbohydrates 55g18%

Fiber 0.4g2%

Sugar 49g54%

Protein 38g76%

Vitamin A 117IU2%

Vitamin C 5mg6%

Calcium 75mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Damn Delicious.