Teriyaki Salmon with Sriracha Mayo

Name: Teriyaki Salmon with Sriracha Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ¼ cup soy sauce; 2 Tbsp water; ½ Tbsp toasted sesame oil; 1 inch fresh ginger (grated); ½ tsp minced garlic; 2 Tbsp brown sugar; 2 Tbsp rice wine; 1 tsp corn starch; 1 lb. salmon filet; ¼ cup mayonnaise; 2 Tbsp sriracha

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Teriyaki salmon is a quick-cooking Japanese-inspired dish where a soy-ginger-brown sugar glaze caramelizes on pan-seared salmon, finished with a spicy sriracha mayo for depth and heat.

🌍Japanese 🥗Pescatarian 🏷️Teriyaki salmon

Total

40 min

Servings

4

Recipe Source

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From Budget Bytes

Ingredients

11 Ingredients

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Instructions

1
Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
2
Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
3
Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
4
In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

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Tips & Notes

Pro tips

Pat salmon dry before cooking to achieve a crispy skin; moisture prevents browning and glaze adhesion.
Add the teriyaki glaze in the final 2–3 minutes of cooking so the sugars caramelize without burning.
Toast your sesame oil separately or use a high-quality bottle; this small ingredient carries major flavor in the glaze.
Make sriracha mayo while the salmon rests; the mayonnaise base should be cool to balance the salmon's warmth.

Substitutions

Rice wine → mirin, sake, or dry sherry (reduce brown sugar by ½ tsp if using mirin)
Soy sauce → tamari or coconut aminos (for gluten-free)
Toasted sesame oil → neutral oil + ¼ tsp sesame seeds stirred into glaze (less authentic but works)
Brown sugar → honey or maple syrup (1:1 ratio; adjust glaze thickness with corn starch if needed)

Storage & make-ahead

Store cooked salmon and sriracha mayo separately in airtight containers for up to 3 days; reheat salmon gently in a 300°F oven for 5–8 minutes to avoid drying.

Common Questions

How do I know when the salmon is done?

Salmon is cooked through at 145°F internal temperature or when it flakes easily with a fork. The flesh should be opaque and no longer translucent at the thickest part.

Can I make the teriyaki glaze ahead of time?

Yes, prepare the glaze (soy sauce, water, sesame oil, ginger, garlic, brown sugar, rice wine, corn starch) up to 2 days ahead and refrigerate in an airtight container.

What can I use instead of rice wine?

Mirin, sake, or dry sherry work as 1:1 substitutes. If using mirin, reduce the brown sugar slightly since mirin is sweeter.

Can I scale this recipe up for meal prep?

Yes, multiply all ingredients proportionally. Prepare salmon fillets individually or in batches; the glaze can be made in larger quantities. Store cooked salmon in airtight containers for up to 3 days.