This teriyaki salmon with Sriracha cream sauce is sweet, savory, creamy, and just spicy enough to feel exciting.
The salmon bakes in a homemade teriyaki marinade until tender, then gets finished with a rich Sriracha cream sauce that makes it taste better than takeout.
It is easy enough for a weeknight dinner but flavorful enough to serve when you want something special.
Why You’ll Love This Recipe
This salmon has a perfect balance of sweet, salty, and spicy flavors.
The homemade teriyaki marinade is simple but tastes rich and glossy once thickened.
The Sriracha cream sauce adds a creamy heat that pairs beautifully with tender baked salmon.
It uses simple pantry ingredients and comes together with very little hands-on work.
What You’ll Need (Ingredient Highlights)
Salmon fillets are the main protein and bake up tender, flaky, and flavorful.
Reduced sodium soy sauce gives the teriyaki marinade a savory base without making it too salty.
Brown sugar and honey add sweetness and help create a glossy sauce.
Ground ginger and garlic powder bring warm, savory depth to the marinade.
Mayonnaise, Sriracha, and sweetened condensed milk create a creamy sauce with heat, sweetness, and richness.
Pro Tips Before You Start
Let the teriyaki sauce cool before adding it to the salmon so the fish does not begin cooking too early.
Marinate the salmon for at least 30 minutes, but overnight gives the deepest flavor.
Use reduced sodium soy sauce to keep the marinade balanced.
Start with 2 tablespoons of Sriracha for a milder sauce, then add more if you like extra heat.
How to Make Teriyaki Salmon Sriracha Cream Sauce
Step 1 – Make the cornstarch slurry
In a small bowl, whisk together cornstarch and 1/4 cup water. Set it aside while you prepare the sauce.
Step 2 – Simmer the teriyaki base
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, and 1 cup water. Bring the mixture to a gentle simmer.
Step 3 – Thicken the sauce
Stir in the cornstarch mixture and cook until the sauce thickens enough to coat the back of a spoon, about 2 minutes. Let it cool to room temperature.
Step 4 – Marinate the salmon
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.
Step 5 – Prepare for baking
Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
Step 6 – Bake the salmon
Place salmon filets with the marinade into the prepared baking dish. Bake until the fish flakes easily with a fork, about 20 minutes.
Step 7 – Make the Sriracha cream sauce
In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha, and condensed milk until smooth.
Step 8 – Serve
Serve salmon immediately with Sriracha cream sauce spooned or drizzled over the top.
What to Serve Them With
Serve this salmon over steamed white rice or jasmine rice to soak up the sauce.
Pair it with roasted broccoli, green beans, or stir-fried vegetables for a balanced dinner.
It also works well with cucumber salad, Asian slaw, or a simple side of edamame.
Variations / Substitutions
Use maple syrup instead of honey for a slightly deeper sweetness.
Swap salmon for chicken thighs if you prefer a different protein, adjusting the cooking time as needed.
Add fresh grated ginger instead of ground ginger for a brighter flavor.
Use Greek yogurt in place of some of the mayonnaise for a lighter cream sauce.
Storage & Leftovers
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Keep the Sriracha cream sauce in a separate airtight container for the best texture.
Reheat salmon gently in the oven or microwave until warmed through.
Avoid overheating, as salmon can dry out quickly.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the teriyaki sauce ahead and marinate the salmon overnight before baking.
How long should I marinate the salmon?
Marinate for at least 30 minutes, or overnight for stronger flavor.
Can I use frozen salmon?
Yes, thaw it fully in the refrigerator and pat it dry before marinating.
Is the Sriracha cream sauce very spicy?
It has a mild to medium heat depending on how much Sriracha you use.
Can I make the sauce less spicy?
Yes, use only 1 to 2 tablespoons of Sriracha and add more mayonnaise if needed.
How do I know when salmon is cooked?
The fish should flake easily with a fork and look opaque in the center.
Can I grill the salmon instead?
Yes, grill it over medium heat until it flakes easily, brushing with marinade as it cooks.
What rice goes best with this salmon?
Jasmine rice, white rice, or brown rice all pair well with the sweet teriyaki sauce.
Can I use regular soy sauce?
Yes, but reduced sodium soy sauce helps keep the flavor from becoming too salty.
Can I freeze leftovers?
You can freeze cooked salmon, but the texture is best when served fresh or refrigerated for a few days.
Final Thoughts
This teriyaki salmon with Sriracha cream sauce is a bold, easy dinner with restaurant-style flavor.
The sweet homemade teriyaki marinade keeps the salmon tender, while the creamy Sriracha sauce adds the perfect spicy finish.
It is a simple recipe that feels special every time you serve it.
Full Recipe Card
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.
- In a small bowl, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk.
- Serve salmon immediately with Sriracha cream sauce.
