Teriyaki Salmon with Sriracha Cream Sauce

Processed with VSCOcam with f2 preset


  • 2 Salmon fillets (or 1 filet of sockeye salmon)
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon minced ginger (or ground ginger)
  • 1/4 teaspoon garlic powder
  • 1 cup of water
For the Sriracha Cream Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon sweetened condensed milk
  • 2-3 tablespoons Sriracha


  1. In a small bowl, combine cornstarch with 1/4 cup of water; set aside.
  2. Over medium heat, combine soy sauce, honey, brown sugar, ginger, garlic powder and 1 cup of water in a small saucepan. Bring to a simmer; whisk in cornstarch mixture until thick enough to coat back of a spoon. About 2-3 minutes. Turn off the heat and cool completely.Photo Apr 27, 6 23 06 PM
  3. Place the salmon fillets in a bowl. Season with salt and pepper, then pour the teriyaki marinade over the fillets. Let it marinade for at least half hour (or overnight).Photo Apr 27, 6 35 09 PM
  4. Preheat oven to 400 degrees F. Lightly grease a baking dish with butter or nonstick cooking spray.
  5. After marinating, place the salmon fillets and the teriyaki sauce on the prepared baking dish. Bake in the oven for about 20 minutes, or until cooked.
  6. While salmon is cooking, prepare the Sriracha cream sauce. Combine all the ingredients (mayonnaise, condensed milk and Sriracha)Processed with VSCOcam with c1 preset
  7. After baking, serve salmon on a bed of cooked rice, and top with the Sriracha cream sauce.

Photo Apr 27, 7 38 13 PM


2 thoughts on “Teriyaki Salmon with Sriracha Cream Sauce

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