Salmon Teriyaki with Spicy Sriracha Sauce

November 19, 2015

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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