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Sous Vide Teriyaki Salmon
Sous Vide Teriyaki Salmon
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Prep Time:
10 minutes
Total Time:
10 minutes
Tender and flavorful Sous Vide Teriyaki Salmon with a delicious marinade of soy sauce, brown sugar, rice vinegar, garlic, and ginger. No fishy smells, just pure deliciousness!
Ingredients:
  • 1 1/2 to 2 pounds salmon or salmon fillets, 1-inch thick
  • 3 cloves garlic, minced (about 4 teaspoons)
  • 1-inch piece ginger, peeled and minced (about 4 teaspoons)
  • 1/4 cup soy sauce or gluten-free tamari
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1/2 to 2 teaspoons cornstarch, for thickening the sauce
  • Sliced green onions or chopped cilantro, to serve
Instructions:
  • Prepare: Grab 4 freezer bags and label each with the recipe name and cooking instructions. Fold the zip-top edge outward to create a cuff for easy filling. Fill a large bowl or stock pot with 4-5 inches of water. Place a kitchen towel on the counter.
  • Prepare the teriyaki marinade by whisking together soy sauce, water, brown sugar, and vinegar until well combined.
  • Divide the salmon into 4 portions, aiming for equal sizes. Different shapes are totally fine. If buying from a fish counter, you can ask the staff to do this for you.
  • Spread a teaspoon each of garlic and ginger over the salmon fillets, ensuring they are evenly coated to enhance the flavor and adhere well to the salmon before adding the teriyaki marinade.
  • Place each succulent salmon fillet into individual freezer bags, ensuring a snug fit at the bottom, and don't worry if they lie sideways.
  • Pour 3 tablespoons of marinade into the bag, ensuring it covers the salmon. Seal the bag almost completely, leaving an inch open. Submerge the bag in water and press out air pockets. Seal the bag tightly, making sure it hugs the salmon. Pat dry with a kitchen towel and repeat with remaining bags of salmon.
  • To preserve the salmon's freshness and flavor, freeze it overnight or for up to 3 months. The marinade will become opaque, which is normal. Freezing the salmon helps prevent over-marinating, even if you plan to cook it soon.
  • Prepare the sous vide bath by filling a large pot with 6 inches of water and adding the Joule (or other sous vide device). Heat the water to 122°F for silky, very tender salmon, or 130°F for a more firm and flaky texture.
  • Prepare the salmon for sous vide cooking: Add desired salmon fillets to the heated sous vide bath, ensuring they are fully submerged in the water but allowing the bag tops to stick out if needed. Adjust water level if necessary. Cook fresh salmon for 40 minutes or frozen salmon for 70 minutes at either 122°F or 130°F. After cooking, remove the bags from water and dry them by patting with a kitchen towel.
  • Prepare the teriyaki sauce: Carefully pour the teriyaki marinade from the bag into a microwave-safe measuring cup. Adjust the amount by adding water to make 1/4 cup of liquid for each salmon fillet. Stir in 1/2 teaspoon of cornstarch for every 1/4 cup of liquid. Microwave in 30-second intervals, stirring in between, until the sauce thickens and bubbles around the edges (roughly 30 seconds per 1/4 cup). If needed, add 1/4 teaspoon of cornstarch for each 1/4 cup and continue heating until desired thickness.
  • To serve the salmon, carefully remove each fillet from its bag and place it on a plate. For crispy skin (optional), heat a tablespoon of oil in a large skillet over medium-high heat, then sear the salmon skin-side down until crispy and browned. Transfer each fillet to a plate, drizzle with sauce, and garnish with sliced green onions or chopped cilantro. Serve the salmon warm.

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