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Teriyaki Salmon with Sriracha Cream Sauce
5 from 72 votes

Teriyaki Salmon with Sriracha Cream Sauce

Teriyaki Salmon with Sriracha Cream Sauce features salmon fillets marinated in a homemade teriyaki glaze thickened with cornstarch, then baked to tender flakiness. The dish is complemented by a creamy, spicy sauce blending mayonnaise, sweetened condensed milk, and Sriracha, adding a balance of heat and sweetness. This combination creates a flavorful main course with contrasting textures and tastes.

Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 tablespoon cornstarch
  • ¼ cup soy sauce reduced sodium
  • 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

    Cup of Yum
  1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
  3. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  4. 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.
  5. Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
  6. Place salmon filets with the marinade into the prepared baking dish, and bake until the fish flakes easily with a fork, about 20 minutes.
  7. Serve salmon immediately with Sriracha cream sauce.
for the Sriracha cream sauce
  1. In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.

Notes

  • Use Sriracha from the Asian section for an authentic chili flavor in the cream sauce.
  • Marinate salmon at least 30 minutes, up to overnight, for best flavor absorption.
  • Bake salmon until it flakes easily with a fork, about 20 minutes at 400°F.
  • Serve immediately with the Sriracha cream sauce for optimal texture and taste.