Ultimate Sweet & Spicy Teriyaki Salmon: A Flavorful Weeknight Delight
Prepare your taste buds for an extraordinary culinary journey! This Asian-inspired sweet teriyaki salmon isn’t just a meal; it’s an experience. Each succulent fillet is generously glazed with a rich, homemade teriyaki sauce, then elevated with a creamy, spicy sriracha drizzle and finished with a satisfying sprinkle of golden, toasted panko breadcrumbs. While teriyaki salmon is a beloved classic, this recipe introduces a dynamic twist that promises to become your new go-to favorite for a truly unforgettable dinner.
Why This Teriyaki Salmon Recipe Stands Out
There’s an undeniable magic that happens when food takes a luxurious bath in a well-crafted teriyaki sauce. That perfect balance of sweet, savory, and umami, infused with hints of ginger and garlic, awakens the senses and leaves you craving more. This particular recipe takes that inherent deliciousness to new heights by introducing layers of flavor and texture that truly set it apart. It’s an explosion for your palate, offering a journey from the familiar comfort of teriyaki to an exciting, spicy-creamy adventure, all crowned with delightful crunch.
Today, we’re not just coating fresh salmon in teriyaki sauce; we’re meticulously crafting an experience. We complement that rich glaze with a sweet and spicy sriracha sauce that adds a creamy counterpoint to the vibrant flavors. And to truly “kick butt and take names,” as they say, we add a generous sprinkle of lightly toasted panko breadcrumbs. The result? A symphony of flavors and textures – sweet, spicy, savory, tender, and crispy. Prepare for your mind to be blown!
The Perfect Canvas: Why Salmon?
While this versatile teriyaki and sriracha combination could work with various proteins, salmon truly makes the most sense. Its naturally rich, buttery flavor and flaky texture provide the ideal foundation. A thick cut of salmon, marinated and baked to perfection, becomes wonderfully tender, allowing it to absorb the luscious Asian teriyaki glaze beautifully. Imagine that glistening sauce slowly dripping in slow motion, pooling ever so slightly on your plate, ready to be soaked up by a bed of fluffy rice. Then, add the creamy sriracha sauce and those irresistible toasted panko breadcrumbs for a dish that is simply divine.
Can you hear your stomach rumbling yet? Because mine certainly is!
Crafting the Irresistible Components
This recipe involves three simple yet impactful components: the homemade teriyaki sauce, the creamy sriracha drizzle, and the crunchy panko topping. Each element plays a crucial role in creating the dish’s incredible balance of flavors and textures.
1. The Homemade Sweet Teriyaki Sauce
The first step to unlocking the full potential of this dish is to prepare the sweet teriyaki sauce from scratch. Making it yourself ensures the freshest flavors and allows you to adjust the sweetness and saltiness to your preference, creating a more nuanced taste than most store-bought varieties. Here’s how:
- Combine all the teriyaki sauce ingredients (except the ¼ cup of water and cornstarch, which will be used for the slurry) in a small saucepan.
- Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld beautifully.
- While simmering, whisk together the ¼ cup of water and cornstarch in a small bowl to create a cornstarch slurry. This is your thickening agent.
- Gradually stir the cornstarch slurry into the simmering teriyaki sauce. Continue stirring gently until the sauce thickens enough to coat the back of a spoon. This typically takes a mere 1 to 1½ minutes.
- Remove the sauce from the heat and allow it to cool to room temperature. This cooling process is essential before marinating the salmon, as hot sauce can start to cook the fish prematurely.
2. Marinating the Salmon for Maximum Flavor
While the teriyaki glaze is cooling, prepare your baking dish and the salmon. Marinating is key here, allowing the salmon to fully absorb the rich teriyaki flavors, resulting in a more tender and juicy final product.
- Lightly spray an 8×8 baking dish (or a similar size that comfortably fits your salmon fillets) with cooking spray. Ensure both the base and sides are coated to prevent sticking.
- Place your fresh salmon fillets in the prepared dish.
- Pour the cooled teriyaki sauce over the salmon, ensuring each piece is thoroughly coated.
- Let the fish marinate for at least 30 minutes in the refrigerator. For an even deeper flavor, you can marinate it for up to 24 hours. Remember to turn the fillets occasionally to ensure even absorption of the sauce.
3. The Creamy Sriracha Sauce Drizzle
This sauce is the perfect counterpoint to the sweet teriyaki, adding a delightful creaminess and a customizable kick of spice. It’s incredibly simple to prepare:
- While the salmon is marinating, combine mayonnaise, honey, and sriracha sauce in a small bowl.
- Whisk thoroughly until all ingredients are well combined and smooth, with no lumps.
- The amount of sriracha can be adjusted based on your preference for spice – start with less and add more if you desire extra heat.
- Refrigerate the sriracha sauce for at least 30 minutes to allow the flavors to meld and the sauce to chill slightly, enhancing its creamy texture.
Baking to Perfection and Crisping the Topping
With your sauces prepared and salmon marinated, it’s time to bring everything together!
- **Baking the Salmon:** Preheat your oven to 400°F (200°C). Place the marinated salmon (still in its baking dish) in the preheated oven. Bake for 20-25 minutes, or until the fish flakes easily with a fork. Be careful not to overcook, as salmon can dry out quickly.
- **Toasting the Panko Topping:** While the salmon is baking, prepare the crunchy panko topping. Heat a small skillet over medium heat with a little olive oil. Add the panko breadcrumbs and sesame seeds. Sauté, stirring frequently, for 3-5 minutes, or until the panko turns a beautiful light golden brown and becomes wonderfully crispy. This step adds an incredible textural contrast that shouldn’t be skipped!
Serving Your Masterpiece
Once the salmon is cooked, it’s time to assemble your delicious meal. Serve the perfectly baked teriyaki salmon on a generous bed of fluffy white or brown rice, allowing the extra teriyaki sauce from the baking dish to mingle with the grains. Alternatively, serve it alongside a crisp, vibrant salad or steamed Asian greens for a lighter option. Drizzle generously with additional teriyaki sauce if desired, followed by the creamy sriracha sauce. Finally, sprinkle with a little or a lot of the crispy, toasted panko breadcrumbs and sesame seeds. Each bite will offer the perfect flaky texture of the salmon, the addicting teriyaki flavor, a creamy spicy kick, and a satisfying crunch. Enjoy this “amazeballs” glazed teriyaki salmon to your heart’s content! ♥
This dish offers everything you could want: a perfect flaky salmon texture, an irresistibly savory-sweet teriyaki glaze, a balanced spicy creaminess, and a delightful crunch. Plus, it’s a relatively healthy and visually appealing meal. Are you serving this for dinner tonight? You absolutely should be! It’s a fantastic choice for a flavorful weeknight meal or a special occasion that’s surprisingly easy to pull off.
Teriyaki Salmon with Sriracha Sauce
45 minutes
20 minutes
1 hour 5 minutes
An Asian inspired sweet teriyaki salmon that’s drizzled with sriracha sauce and sprinkled with crispy, toasted panko breadcrumbs. Teriyaki salmon is a classic, and this is the ultimate twist on a favorite!
Ingredients
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
Instructions
- 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.
Notes
- Recipe inspired by Damn Delicious
Have you made this recipe?
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