Teriyaki Salmon with Sriracha Mayo

Overhead view of teriyaki salmon on a plate with stir fried vegetables and rice.

4.97 from 28 votes

Teriyaki Salmon with Sriracha Mayo

Teriyaki Salmon is incredibly easy to prepare, big on flavor, and when served with a spicy yet creamy sriracha mayonnaise, offers just the right kick.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Japanese

Total Cost: $12.93 recipe / $3.23 serving

Servings: servings

Calories: 315kcal

Author: Beth Moncel

Equipment

Skillet
Ziplock Bag

Ingredients

¼ cup soy sauce $0.20
2 Tbsp water $0.00
½ Tbsp toasted sesame oil $0.28
1 inch fresh ginger grated, $0.13*
½ tsp minced garlic $0.04
2 Tbsp brown sugar $0.06
2 Tbsp rice wine $0.27
1 tsp corn starch $0.02
1 lb. salmon filet $11.49
¼ cup mayonnaise $0.20
2 Tbsp sriracha $0.24

Instructions

Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
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.
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.
In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

See how we calculate recipe costs here.

Notes

*When grating your ginger, use a vegetable peeler to remove the ginger skin and then grate with a fine-toothed cheese grater.

Nutrition

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