Baked Salmon Teriyaki with Sriracha Cream Sauce

Here’s another great salmon dish that I have made and enjoyed by my whole family. The salmon fillets were marinated in a homemade teriyaki sauce for at least half an hour and then baked until tender and succulent. The sriracha cream sauce that was drizzled over the baked salmon was comparable to the one served with sushi rolls at Japanese restaurants. The creamy sriracha sauce definitely makes this dish stand out. I already made this twice for my family and they loved it so much. This baked salmon with sriracha cream sauce is not only visually appetizing but also tastes fantastic. Enjoy!

Cooking Tips for Perfect Salmon

To achieve perfectly baked salmon, start with fresh, high-quality fillets. Look for salmon that has a vibrant color and moist texture. Before marinating, pat the salmon dry with paper towels. This helps the marinade stick better and enhances the flavor. When marinating, try to avoid using metal containers as they can react with the sauce. Glass or ceramic dishes work best. Bake the salmon at 375 degrees Fahrenheit for about 12 to 15 minutes, depending on the thickness of the fillets. A good rule of thumb is to cook salmon for about 4 to 6 minutes per half-inch of thickness. To check for doneness, the salmon should flake easily with a fork and have an internal temperature of 145 degrees Fahrenheit. If you’re looking for a bit of a caramelized finish, broil it for just a minute or two at the end of baking. Keep an eye on it, as it can burn quickly. Let the salmon rest for a couple of minutes after baking to allow the juices to redistribute, which keeps it moist and flavorful.

Serving Suggestions

Baked salmon teriyaki pairs beautifully with a variety of sides. For a balanced meal, consider serving it alongside steamed vegetables like broccoli, green beans, or asparagus. These add color and nutrition to your plate. A side of jasmine rice or quinoa complements the dish perfectly, soaking up the delicious teriyaki sauce. If you’re in the mood for something a bit different, try serving the salmon on a bed of mixed greens topped with avocado slices and a light sesame dressing. This creates a fresh and vibrant salad option. For those who enjoy a little crunch, sprinkle some toasted sesame seeds or chopped green onions on top just before serving. This adds texture and enhances the presentation. Finally, don’t forget about the sriracha cream sauce. Drizzle it generously over the salmon and serve extra on the side for those who enjoy a little kick. This dish is versatile and can easily be adapted to fit your family’s tastes.

Frequently Asked Questions

Can I use a different type of fish instead of salmon?

Yes, you can use other fish like trout or tilapia. Just keep in mind that cooking times may vary, so check for doneness accordingly.

How do I store leftovers?

Store any leftover salmon in an airtight container in the fridge for up to three days. Reheat it gently in the oven or microwave, but be careful not to overcook it.

Can I make the sriracha cream sauce ahead of time?

Sure, you can whisk together the sriracha cream sauce and store it in the fridge for a day or two. Just give it a good stir before serving, as it may thicken up a bit.

What should I serve with this baked salmon?

This dish pairs really well with steamed rice or quinoa and some sautéed veggies. You could also throw in a light salad for some crunch.

What are some common mistakes to avoid when baking salmon?

One common mistake is cooking it at too high a temperature, which can dry it out. Make sure to check for doneness with a fork and use a thermometer for accuracy.

Baked Salmon Teriyaki with Sriracha Cream Sauce

Liza A

Baked salmon fillets glazed in a sweet and savory teriyaki sauce, topped with a spicy Sriracha cream. It's an easy, flavorful dish that's sure to impress!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 tbsp cornstarch
• ¼ cup water
• 1/4 cup soy sauce
• 1/4 brown sugar packed
• 1 cup pineapple juice
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 2 tbsp honey
• 4 8 oz skinless salmon fillets
• Sesame seeds
• Chopped green onions

For Sriracha cream sauce

• 1/2 cup mayonnaise
• 1 1/2 tbsp sweetened condensed milk
• 1-2 tbsp sriracha hot chili sauce or more to taste

Instructions

 

• In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
• In a small saucepan, combine soy sauce, brown sugar, pineapple juice, ground ginger, garlic powder and honey. Bring to simmer over medium heat. Add cornstarch mixture and simmer, stirring until sauce thickens to coat back of spoon. Remove from heat and let cool.
• Transfer cooled teriyaki sauce to container or Ziploc bag; add salmon fillets. Cover or seal and then refrigerate for at least 30 minutes or overnight.
• Preheat oven to 400°F. Line baking sheet with aluminum foil and spray with non-stick cooking spray.
• Remove salmon fillets from marinade and place onto prepared baking sheet. Sprinkle each piece with sesame seeds. Cover with foil and bake for 20-25 minutes or until fish flakes easily with a fork. Remove foil and continue baking for another 5 minutes.
• To make the sriracha cream sauce, whisk together mayonnaise and sweetened condensed milk. Add 1 tbsp sriracha hot sauce first and then add more until desired spiciness is reached. (I only used 2 tbsp).
• Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions.
• Enjoy!

Notes

Recipe adapted: Food.com

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 70mgSodium: 900mgFiber: 1gSugar: 20g

Keyword baked salmon, easy dinner, healthy recipe, sriracha cream, teriyaki sauce

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