Teriyaki Salmon with Sriracha Cream Sauce

I found a bunch of pictures that I thought I blogged, but I guess I never posted them. This is a good one too. I’ll post the noodles recipe next time. The salmon is delicious and taste even better if you grill it instead of baking it. I would just set aside a little of the marinade before you grill it so you can brush some on after it comes off the grill. The sauce is also awesome with it. Can’t wait to remake this one!

Teriyaki Salmon with Sriracha Cream Sauce

(Adapted from Damn Delicious)


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1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

2 tablespoons honey

2 salmon filets

Cooked rice, for serving

Sesame seeds, for garnish

Sliced green onions, for garnish


Sriracha cream sauce:

1/2 cup mayonnaise

2-3 tablespoons Sriracha

1 1/2 tablespoons sweetened condensed milk


To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl.




Taste for spiciness and add more Sriracha as needed; set aside.




In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.




In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.




Stir in the 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 the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.




Preheat the oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.


Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. (I grilled mine instead of baking them)


Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions.


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