If you don’t try any other recipe from this blog except for this one I can live with that, because this is one of my all-time favorites. This recipe is inspired from the blog damndelicious.net and we make it all. the. time. It reminds me of an inside-out salmon sushi roll that is smoked to perfection. If you love smoked salmon, then you will love this!

sriracha salmon edited

Smoked Teriyaki Salmon With Sriracha Cream Sauce


For the teriyaki sauce

  • 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
  • 1/4 cup water (mix with the cornstarch)
  • 4 (5-ounce) salmon fillets
  • Maple pellets

If you have a bottle of teriyaki marinade you’re more than welcome to use that, too.

For the sriracha cream sauce

  • 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.

For the marinade: 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.

After the salmon is marinated then it’s time to smoke it. Turn your pellet grill to smoke for 4-5 minutes with the lid open. After the grill is lit, put the salmon on the grill and smoke for 1 1/2 to 2 hours, depending on how much smoke flavor you want.

After it’s smoked, take the salmon off the grill and turn the grill to high. When the grill is at temp, put the salmon back on the grill and cook for 3 to 4 minutes on each side.

When the salmon is done let it cool for 3-5 minutes.

Serve with sticky rice and the Sriracha cream sauce drizzled on top. I promise you will be craving this dish regularly once you make it!