An Asian inspired sweet teriyaki salmon that’s drizzled with creamy sriracha sauce and sprinkled with crispy, toasted panko breadcrumbs. Teriyaki salmon is a classic, and this is going to be your new favorite recipe to make it!
This is my ode to teriyaki salmon.
There’s just something about food – pretty much any kind of veggie or meat – that becomes amazeballs after it’s taken a hot bath in teriyaki sauce. That lightly sweet, soy saucy, garlic flavor that bursts saliva from every corner of your mouth just at the thought of teriyaki sauce. It’s an explosion of flavor that takes you to the moon and back and still has you wanting more!
So today we bathe fresh salmon in teriyaki sauce and just for good measure, drizzle it with a sweet and spicy sriracha sauce. And because we’re kickin’ butt and taken names a healthy sprinkle of lightly toasted panko breadcrumbs. Ka-boom. Mind. Blown.
Although you can use any type of fish you prefer, in my opinion, salmon just makes perfect sense. A thick cut of salmon that’s slightly sweetened with loads of Asian teriyaki glaze all atop a mountain of rice that slowly absorbs the teriyaki sauce as it drips in slo-mo from the salmon and puddles on the plate ever so slightly. Drizzled in a creamy sriracha sauce and sprinkled with toasted, crunchy panko breadcrumbs.
Is your stomach rumbling as loud as mine?
What about now?
The first step for this recipe is to make the sweet teriyaki sauce.
Start by mixing all the ingredients (except the ¼ cup of water and cornstarch) in a small saucepan. Bring to a simmer and add the cornstarch slurry. Let the sauce thicken just till it coats the back of a spoon. Mine took exactly 1½ minutes. While the teriyaki glaze is cooling, prepare your baking dish.
Spray an 8×8 baking dish with cooking spray. Make sure to coat the base as well as up the sides. Place the salmon in the dish and top with the teriyaki sauce. Let the fish marinate for at least 30 minutes and up to 24 hours in the refrigerator.
While the fish is marinating combine the ingredients for sriracha sauce – honey, sriracha (duh, right?), and mayonnaise. Let the sauce refrigerate for at least 30 minutes.
Bake the salmon for 20-25 minutes at 400 degrees F.
While the fish is baking, heat a skillet with a little bit of olive oil. Sauté the panko breadcrumbs and the sesame seeds together for 3-5 minutes until the panko starts to brown lightly.
Serve up the teriyaki salmon on a bed of white or brown rice or along side a big salad. Drizzle with additional teriyaki sauce and then with the sriracha sauce. Sprinkle with a little or a lot of panko breadcrumbs.
Eat yummy teriyaki salmon to your hearts content! ♥
Let’s review = perfect flaky texture of the salmon. Addicting teriyaki flavor. Low fat. Pretty to look at. Glazed teriyaki salmon is amazeballs.
Are you serving this for dinner tonight? Oh, you should be.
- For the teriyaki salmon:
- 3/4 cup water, divided
- 11/2 tablespoons cornstarch
- 1/2 cup light brown sugar, packed
- 2 tablespoons rice vinegar
- 1/2 cup low-sodium soy sauce
- 2 cloves (2 teaspoons) garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon sesame oil
- salmon filets, 3 – 4 pieces
- For the sriracha sauce:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1-2 tablespoons sriracha sauce (depending on spice preference)
- For the crunchy panko topping:
- 1 tablespoon olive oil
- 2 – 3 tablespoons panko breadcrumbs
- 1/4-1/2 teaspoon sesame seeds
- In a small bowl, whisk together 1/4 cup of water and the cornstarch; set aside.
- In a small saucepan over medium heat, add brown sugar, rice vinegar, powdered ginger, garlic, soy sauce, cinnamon, and sesame oil along with 1/2 cup water; bring to a simmer. Let the sauce reduce by 1/4. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 11/2 minutes; let cool to room temperature.
- Spray an 8×8 baking dish with cooking spray on the base and up the sides. Place the salmon filets in the baking dish and pour the prepared teriyaki sauce over it. Let the filets marinate for a least 30 minutes up to overnight. Make sure to turn the filets over every now and then.
- While the salmon filets are marinating, prepare the sriracha sauce. Combine all ingredients in a small bowl and use a whisk to work out any lumps. Let refrigerate for at least 30 minutes.
- Place a rack near the center of the oven and preheat the oven to 400 degrees F. Place the prepared baking dish in the oven and let salmon filets bake for 20 – 25 minutes or until fish flakes easily with a fork.
- To make the panko topping, in a small skillet over medium heat, add the oil, panko, and sesame seeds. Let the sesame seeds and panko breadcrumbs toast for 3-5 minutes or until they turn cripsy, golden brown.
- Serve salmon drizzled with additional teriyaki glaze, sriracha sauce, and topped with the crispy panko topping.