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.

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5 from 1 vote

Teriyaki Salmon with Sriracha Cream Sauce

This could very well become the best salmon dish you've ever made, so be ready. The salmon needs to marinate for about an hour. Otherwise, it's ready in the oven in less than 30 minutes and cleanup is a breeze.

Course Main Dish

Cuisine Asian

Prep Time 1

Cook Time 10

Total Time 1 10

Servings -5

Calories 661

Author Good Dinner Mom

Ingredients

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.

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Teriyaki Salmon with Sriracha Cream Sauce

Ingredients 1x2x3x

For the Teriyaki Marinade:

For the Sriracha Cream Sauce:

Instructions

Make the Sriracha Cream Sauce:

Optional:

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