Teriyaki Salmon with Sriracha Cream Sauce

I’ve been on a big salmon kick lately.  It’s a great source of protein, vitamin D and B12, healthy omega-3 fatty acids, biotin, potassium and other nutrients.  Plus, it cooks quickly and tastes great!

My go-to salmon recipe is my mom’s Citrus & Dill Grilled Salmon.  But sometimes, I just don’t feel like walking into the backyard and turning on the grill.  So when laziness sets in, I love to broil or bake my salmon.

This baked Teriyaki Salmon will rock your tastebuds to their core.Teriyaki Salmon | Hugs ‘n Kitchen

The salmon marinates overnight (or for at least 30 minutes) in a homemade teriyaki sauce that has a punch of ginger and garlic.  Then, it’s baked in the sauce, allowing it to absorb and seal in the wonderfully sweet and salty teriyaki flavors.

Teriyaki Salmon | Hugs ‘n Kitchen

Drizzle the top with a homemade, spicy Sriracha cream sauce, serve it over a bed of fluffy rice and OH YEAH!  Get ready for a ridiculously delicious explosion of flavors.Teriyaki Salmon | Hugs ‘n Kitchen

Depending on how spicy you want the Sriracha cream sauce you can add more or less Sriracha to taste.  Or you could omit this altogether and enjoy the salmon which is even fantastic on its own.  Feel free to drizzle the extra teriyaki sauce over your rice!  The flavors are out of this world.Teriyaki Salmon | Hugs ‘n Kitchen

Teriyaki Salmon with Sriracha Cream Sauce

  • Total Time: 1 1/2 hours minimum (up to overnight depending on time marinating)
  • YIELDS 4 servings


  • For the Salmon:
  • 1 Tablespoon cornstarch
  • 1/4 cup gluten-free reduced sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons honey or agave
  • 4 (5-ounce) salmon fillets
  • For the Sriracha Cream Sauce:
  • 1/2 cup light mayo
  • 3 Tablespoon Sriracha (or more or less to taste)
  • 1 1/2 Tablespoons sweetened condensed milk
  • 4 cups white rice, prepared
  • For Garnish: scallions, sliced


Prepare the Marinade:

  1. In a small bowl, whisk together the cornstarch and 1/4 cup water.  Set aside.
  2. In a small saucepan over medium-high heat, combine the soy sauce, brown sugar, ground ginger, garlic powder, honey/agave and 1 cup of water.
  3. Bring to a slow boil.
  4. Whisk in the cornstarch mixture and continue to cook over medium heat until the mixture has thickened enough to coat the back of a spoon, about 3-4 minutes.
  5. Remove from heat and let cool to room temperature.

Marinate the Salmon:

  1. Place a gallon-sized Ziplock bag in a large bowl.
  2. Add the salmon and marinade in the Ziplock and seal tightly.
  3. Marinade for at least 30 minutes, or overnight (recommended.)

Prepare the Sriracha Cream Sauce:

  1. While the fish is cooking, whisk together the mayo, Sriracha and sweetened condensed milk in a small bowl.
  2. Set aside until ready to serve.

Cook the Salmon:

  1. Preheat oven to 400 degrees.
  2. Lightly spray a glass baking dish with nonstick spray.  (8×8″ is good for two pieces, or 9×13″ is most likely best to fit all four pieces)
  3. Place salmon filets and marinade into the prepared baking dish.
  4. Bake until the fish flakes easily with a fork, about 20 minutes.


  1. Serve salmon over a bed of fluffy white rice and and drizzle with the Sriracha cream sauce.
  2. Sprinkle with scallions.
  3. Serve extra sauce on the side.

Recipe adapted ever so slightly from Damn Delicious.

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