Go Back
–+ servings
Teriyaki Salmon With Sriracha Cream Sauce

Teriyaki Salmon with Sriracha Cream Sauce

Yield: 4 servings
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
An easy dish with homemade teriyaki sauce and a sweet and spicy Sriracha cream sauce!
5 stars (24 ratings)

Ingredients

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

  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup 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.
  • 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.
  • Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
  • Place salmon filets with the marinade into the prepared baking dish, and bake until the fish flakes easily with a fork, about 20 minutes.
  • Serve salmon immediately with Sriracha cream sauce.

for the Sriracha cream sauce

  • In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.

Notes

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.