Baked Salmon Teriyaki with Sriracha Cream Sauce

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!

Course Main Course

Cuisine Japanese

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

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 450kcal

Author Liza A

Ingredients

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