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 is the best salmon recipe I’ve ever made! I know that’s a pretty hefty statement to make but seriously, if you have salmon on-hand, make this Teriyaki Salmon with Sriracha Cream Sauce today! First, let me tell you about the fabulous teriyaki and Sriracha sauces in this dish. Teriyaki sauce reminds me of an Asian-inspired barbecue sauce, but I stay away from bottled varieties as I always find them too salty and they never taste natural. This recipe has become my go-to teriyaki sauce. And the Sriracha cream sauce? Well, this is just plain eye-popping, spicy-you HAVE to dip your finger in it-excitement! It reminds me of the drizzled sauce on my favorite sushi roll from the best Japanese restaurant in town.
I didn’t take step-by-step photos this time because you really don’t need them, this recipe is that simple. Oh, and cleanup is a breeze; another reason for this to become your favorite salmon recipe. After simmering the teriyaki sauce ingredients in a saucepan, marinate the salmon for at least an hour and up to overnight (leave the skin on the fillets). I save out about 1/2 cup of the marinade that I don’t pour on the salmon so I can serve it on the side.
The Sriracha cream sauce will seriously blow your mind! It’s simply Sriracha, mayonnaise and a tiny bit of sweetened condensed milk, but it’s incredible! You can make it as mild or as spicy as you want. And since you really only need to drizzle it over the salmon, go ahead and make it kicked-up-spicy! But, like the teriyaki sauce, serve extra on the side.
After the salmon is finished marinating, it’s baked in the marinade for a mere 20 minutes and comes out so flaky and moist. The teriyaki sauce has a nice, light flavor so it won’t overpower the salmon but instead is the perfect, earthy compliment. I’ve made this several times now and in fact, just went to the store to get as much wild salmon as I could afford so I could freeze it and have it ready anytime I want. My family loved it served on top of rice so they could use it to soak up extra teriyaki and Sriracha cream sauce.
Easy enough for any weeknight meal and perfect for company. Just have a copy of the recipe handy because everyone will want it. And if you don’t think this is the best salmon recipe you’ve ever made, be sure to share your favorite with me. Because that would REALLY be something.
Teriyaki Salmon with Sriracha Cream Sauce
- 2 Tablespoons cornstarch
- 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
- In a small bowl, whisk together cornstarch and ½ cup water; set aside.
- In a saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, 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 salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
- Meanwhile, place the reserved 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 Sriracha cream sauce by whisking together mayonnaise, Sriracha and 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.
- Also sprinkle sesame seeds, scallions and jalapenos slices over the salmon.
Recipe adapted from Damn Delicious.