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November 25, 2016

Salmon Teriyaki with Spicy Sriracha Sauce

By Stuart Turner

We've made teriyaki before on this blog, but this time we're going to add an extra spicy kick to it with a little sriracha cream sauce. Sriracha is a hot chili sauce made from plenty of fresh chilies, and it's worth having on your counter at all times - there's no dish in the world that won't benefit from a hit of sriracha! You can drizzle it on top of sushi rolls, add a shot to miso soup or embellish your ramen with it.


Sriracha is not for the light hearted - even though it's not as intense as mexican chili sauces it still has a heat that can really catch you unaware! If you are not a fan of hot food, you might want to make the sriracha sauce with a higher ratio of mayonnaise to sriracha, just to make it a bit more mild.

Salmon is one seafood that really handles flavours well. As a fatty fish, it can stand up to intense flavours such as sweet, sour, salty and hot, without losing any of it's own flavour integrity. That makes it a really great fish to be marinaded in teriyaki sauce, which is sweet, sticky and rich. Against the fresh hotness of the sriracha, it's a match made in heaven.

You will need:

  • 1 1/2 Tbsp Corn Flour
  • 1/2 Cup of Soy Sauce
  • 1/2 Cup of Light Brown Sugar
  • 1 Tsp Chopped Ginger (the jarred kind or the paste is fine too!)
  • 1/2 Tsp Chopped Garlic (as above!)
  • 4 Tbsp Honey
  • 4 Salmon Fillets
  • 4 Tbsp Mayonnaise
  • 2 Tbsp Sriracha
  • 1 Tbsp Condensed Milk
  • Spring Onions, Chopped.


  • Whisk the corn flour with half a cup of water. Set aside.
  • On the hob, make the teriyaki sauce; lightly toast the garlic and chili in a tiny bit of oil, then add the soy, sugar and honey. 
  • Cook for about 2-3 mins until the sauce thickens then set aside to cool.
  • Remove about 5 Tbsp of the teriyaki sauce and set aside for later, in the meantime, place the rest of the sauce in a ziploc bag with the salmon, and leave to marinade for about an hour. Shake up regularly to distribute the flavours.
  • Cook the remaining terikaki sauce until it reduces by half and becomes sticky and thick. This will be used to glaze the salmon when cooking.
  • Meanwhile, mix together the sriracha, mayonnaise and condensed milk. Whisk well, then place into the fridge until you need it.
  • Now, cook the marinaded salmon. Set the oven to 200 Degrees C and place the salmon on a non-stick baking tray. Baste the salmon regularly with the extra sticky sauce and cook for a total of 20-25 mins.
  • Serve the salmon with a generous dribble of the sriracha sauce and some fresh chopped spring onions. You can also garnish with sesame seeds too! Serve with steamed greens for a healthy dinner.


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