Crispy seared salmon baked with sweet and savory teriyaki sauce drizzled with spicy Sriracha mayo; the perfect sweet/savory/salty/spicy combination!
I can’t even explain to you how much I love this dish. The sweet homemade teriyaki with hints of ginger and garlic, the spicy mayo – all of the flavors make me so happy. And there is nothing better than drizzling extra sauce all over the white rice. 😊
Another thing I love? This is a 30ish minute meal - which is so important to me now that I’m out of college and working full time – and the sauce can be made in advance and is awesome with any kind of fish or chicken!
I hope you enjoy this recipe as much as I do – it’s versatile, easy, and most importantly, it’s delicious!
Make this your next date night dinner, and you will not be disappointed.
Teriyaki Salmon with Sriracha Mayo
For the teriyaki sauce -
1 tablespoon cornstarch
1/4 cup soy sauce (low sodium or regular is fine)
1/4 cup light brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
1-1/4 cups water, divided
For the salmon -
1 pound salmon, skin removed (two 8-ounce fillets – you can also use smaller fillets, just adjust the cooking time accordingly)
2 tablespoons flour, for dredging salmon
1 tablespoon vegetable oil
For the Sriracha mayo -
2 tablespoons mayo
1-2 teaspoons Sriracha (to taste)
White rice, to serve
1. In a small bowl, mix together cornstarch and 1/4 cup water; set aside.
2. In a saucepan, add the soy sauce, brown sugar, ground ginger, garlic powder, honey, and 1 cup water. Bring to a quick boil and reduce to a simmer. Stir in cornstarch mixture and simmer until the sauce has thickened enough to coat the back of a spoon, about 2 minutes. Bring to room temperature.
3. To make the sauce – mix together the mayo and Sriracha. Refrigerate until ready to use.
4. Preheat oven to 450 degrees.
5. Place the flour in a shallow bowl; coat the salmon in the flour, shaking off the excess.
6. Heat oil in a sauté pan over medium to medium-high heat. Add the salmon, and sear until golden brown on each side, 90-120 seconds per side. Transfer the salmon to a baking sheet lined with aluminum foil, and bake in the oven until the salmon is just cooked through, 5-7 minutes depending on size of salmon fillet. Add the teriyaki sauce onto the salmon during the last 2 minutes of cooking.*
7. Place white rice in the middle of the plate, and place a portion of the salmon on top. Drizzle with some of the leftover Teriyaki marinade, and drizzle with the Sriracha sauce.
Adapted from Damn Delicious
The salmon will not be done cooking in the sauté pan – I like to do a quick sear on the stove top to get a good crust, and then finish off in the oven. You can only use the sauté pan, if you prefer – just adjust the cooking time and temperature as necessary.
I put the sauce onto the salmon during the last 2 minutes of cooking in order for the sauce to warm back up, but I don’t put it on right when I put the salmon in the oven, because if the sauce is heated at that high temperature for too long, it may burn.
You can substitute shrimp for the salmon, or even chicken!
You can substitute brown rice for the white rice, or serve this over a salad instead.
Watch the full how-to video here: