How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Teriyaki Salmon with Sriracha Cream Drizzle?

You need 12 ingredients. The key ingredients include: 1 Tablespoon Cornstarch, 1- 1/4 cup Water, Divided Use, 1/4 cups Soy Sauce, 1/4 cups Light Brown Sugar, Packed, and more.

Is Teriyaki Salmon with Sriracha Cream Drizzle suitable as seafood?

Yes, Teriyaki Salmon with Sriracha Cream Drizzle falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Teriyaki Salmon with Sriracha Cream Drizzle?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki Salmon with Sriracha Cream Drizzle Recipe

Name: Teriyaki Salmon with Sriracha Cream Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Cornstarch; 1- 1/4 cup Water, Divided Use; 1/4 cups Soy Sauce; 1/4 cups Light Brown Sugar, Packed; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Garlic Powder; 2 Tablespoons Honey; 1/2 cups Plain Greek Yogurt; 2 Tablespoons Sriracha; 1- 1/2 Tablespoon Sweetened, Condensed Milk; 1 pound Salmon, Skin Removed; Optional For Serving: White Rice

Teriyaki Salmon with Sriracha Cream Drizzle

Eats Now Editorial Team · 378 kcal · Seafood

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1.
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In a small bowl, mix together cornstarch and 1/4 cup of the water; set aside.
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2.
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In a saucepan, add the soy sauce, brown sugar, ground ginger, garlic powder, honey and remaining 1 cup water.
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Bring to a quick boil then reduce heat to a simmer.
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Stir in cornstarch mixture and simmer until the sauce has thickened enough to coat the back of a spoon, about 2 minutes.
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Remove from heat.
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Bring to room temperature (see note).
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3.
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To make the drizzling sauce, mix together the Greek yogurt, Sriracha and sweetened condensed milk.
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Refrigerate until ready to use (see note).
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4.
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Once the sauce is room temperature, place the salmon into a large bowl or gallon size Ziploc bag.
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Pour the teriyaki sauce (from step 2) over the salmon.
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Refrigerate for at least 30 minutes to overnight, turning the bag occasionally.
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5.
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Preheat oven to 400 F.
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6.
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Place the salmon in a baking dish lined with aluminum foil and pour the marinade over the top.
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Bake in the preheated oven until the fish is tender and flakes easily with a fork, about 20 minutes.
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7.
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Place white rice in the middle of the plate, and place a portion of the salmon on top.
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Drizzle with some of the leftover teriyaki marinade in the baking dish then drizzle with the Sriracha sauce.
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Enjoy!
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Notes:
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1.
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Do not be afraid of the sweetened condensed milk.
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It doesnt make the sauce overly sweet.
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Its just a hint of sweet, which balances perfectly with the tang of the Greek yogurt and the spice of the Sriracha.
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Really.
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Dont be scared.
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2.
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I made my teriyaki sauce a day in advance; it can be refrigerated for up to a week, and then poured over the salmon whenever you want to make it.
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It is a really delicious teriyaki sauce and would be perfectly delicious for any dish that calls for it.
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3.
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If you would like to drizzle the sauce over the salmon like I did, just spoon the sauce into a plastic bag and when ready to serve, snip a corner off the bag (just the very tip), and drizzle the sauce over.
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4.
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Adapted from damndelicious.net.

Teriyaki Salmon with Sriracha Cream Drizzle

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