Teriyaki Salmon With Sriracha Cream Sauce Recipe

Name: Teriyaki Salmon With Sriracha Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; FOR THE SRIRACHA CREAM SAUCE; 1/2 cup mayonnaise; 2-3 tablespoons Sriracha*; 1 1/2 tablespoons sweetened condensed milk

Servings: persons

1
To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
2
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3
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.
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 an 8x8 baking dish with nonstick spray.
6
Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
7
Serve salmon immediately with Sriracha cream sauce.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon cornstarch, 1/4 cup soy sauce, 1/4 cup brown sugar, packed, 1/2 teaspoon ground ginger, and more.

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

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

That's it — enjoy your meal!

Teriyaki Salmon With Sriracha Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions