In a small bowl, stir together the mayo, sriracha, and condensed milk until evenly combined and the mixture is smooth. Refrigerate until needed.

In a separate small bowl, whisk together cornstarch and 1/4 cup water. Set the slurry aside until you're ready to use.

In a small saucepan over medium heat, combine the soy sauce, sugar, ginger, garlic, honey and 1 cup of water, whisking together until combined and bring the mixture to a simmer. Whiak in the slurry, stirring until the sauce is thickened enough to coat the back of a spoon. Set the teriyaki sauce aside and allow it to cool completely.

Place the fish fillets in a gallon size Ziploc bag or in a large storage container and pour the cooled marinade over-top. Seal them, place them in the refrigerator, and allow them to marinade for an hour or up to overnight.

Prepare a baking dish by lightly coating it with nonstick cooking spray.

Place the prepared salmon fillets, along with the marinade, into the prepared baking dish and bake at 400 degrees, or until the fish flakes easily with a fork, about 20 minutes.

Serve the cooked salmon immediately. If desired, top with sesame seeds, sliced green onions, and the Sriracha cream sauce.