Teriyaki Salmon drizzled in Siracha Mayo Sauce

So I’m back already tackling some new recipes and this latest find is so awesome!  I make salmon every week and I”m excited to be making my own Teriyaki sauce…none of that jar crap…but my own.  It’s super easy to make too and I can control the amount of sugar I’m using in it.  The perfect touch to this dish is the creamy Siracaha Mayo Topping to give it a nice kick- just excellent.  I found this recipe keeper from food blogger Damn Delicious -pretty awesome blog title.

When making this dish- keep in mind it taste really good when marinated- so make this sauce early- let it cool down completely so you don’t cook the fish and let it marinade all day in the frig just in time for a quick dinner to put together. :))

I love trying to sneak avocado in as my side- and not to eat just with chips.  To make it healthy I just chop up 1 Beef Steak Tomatoe 2 small Avocado’s 2Tsp of Lemon or lime juice, 1 tsp of good quality extra virgin olive oil, salt and pepper to your liking.  I like to add in a Dash of Pepper Plant hot Sauce (this hot sauce has a really tasty lime flavor)  mix it up and eat.  You can add onion to it, but I get the full flavor of the avocado without the onions.  I sneaked some broccoli along side too- by adding in this veggie on a weekly basis I get no complaints from the little ones they have adapted to this veggie….yay props to me! :))

Salmon new recipe



Prep Time45 minutes

Cook Time30 minutes

Total Time1 hour, 15 minutes

Yield4 servings

An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!


    • 1 tablespoon cornstarch
    • 1/4 cup soy sauce
    • 1/4 cup brown sugar, packed
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 2 tablespoons honey
    • 4 (5-ounce) salmon fillets
  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha*
  • 1 1/2 tablespoons sweetened condensed milk


  • To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  • In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  • Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  • Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  • Serve salmon immediately with Sriracha cream sauce.


Adapted from The Boogie Blog

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.


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