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Teriyaki Salmon With Sriracha Cream Sauce


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1 tablespoon cornstarch mixed with ¼ cup water, set aside

1 cup water

1/4 cup soy sauce

1/4 cup brown sugar, packed

1 tsp. freshly grated ginger

1 garlic clove, crushed

2 tablespoons honey

2 salmon filets

Sriracha Cream Sauce:

1/2 cup mayonnaise

23 tablespoons Sriracha

1 1/2 tablespoons sweetened condensed milk OR

1 tablespoon whipping cream and 1-2  tablespoons honey


To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk or honey and whipping cream in a small bowl; set aside. Let it sit for a bit to allow the flavours to blend, and then add more Sriracha if you want it spicier.

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.

Place the salmon filets in a single layer in an ovenproof dish that you’re going to cook them in and pour over the marinade. Marinate at least 30 minutes to 4 hours, turning the salmon occasionally to evenly distribute the marinade.

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

Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve salmon immediately with Sriracha cream sauce.