Sous Vide Teriyaki Salmon!
This is an easy freezer meal, plus it makes the most tender, tastiest fish EVER.
(And NO fishy aromas!)
Emma Christensen
Simple teriyaki marinade with soy sauce, brown sugar, rice vinegar, garlic, and ginger.
For reasons which will shortly become clear.
But perfectly cooked salmon isnt the only thing this recipe has going for it.
Emma Christensen
No, the other attraction is that this sous vide recipe makes anoutstandingfreezer meal.
New to Sous Vide Cooking?
Start Here
What’s So Great About Sous Vide Salmon?
Emma Christensen
Preparing those very same fish fillets sous vide is a game-changer a term that I dont use lightly.
No overcooked edges or undercooked middles.
Just supremely flaky, buttery, silky fish.
Emma Christensen
You have to try it to believe it.
But if you want to perk things up a bit, I highly recommend this teriyaki version.
Add a few tablespoons to the bag along with your salmon fillet and youre set.
Emma Christensen
If you prefer your salmon more firm and flaky, cook it at 130F.
Its really a very handy app with lots of basic sous vide recipes and helpful step-by-step tutorials.
Curious to give sous vide a try?
Emma Christensen
Check out theJouleimmersion circulator from ChefSteps.
(I love mine!)
More Great Sous Vide Recipes!
Emma Christensen
Flip the zip-top edge of the bag outward, forming a cuff around the bag.
This helps the bag stay open and upright.
Fill a large bowl or stock pot with 4 or 5 inches of water.
Emma Christensen
Lay out a kitchen towel.
Whisk together the soy sauce, water, brown sugar, and vinegar for the marinade.
Aim for equal portions, though it’s fine if they are different shapes.
Emma Christensen
Divide the garlic and ginger between the fillets (about 1 teaspoon of each per fillet).
Use your fingers to spread the garlic and ginger evenly over the surface of the salmon.
This step helps them stick to the surface of the salmon after the teriyaki marinade is added.
Emma Christensen
Slide one fillet into each bag.
Holding the bag upright, add about 3 tablespoons of marinade to the bag.
Flip the cuff back up and seal the bag almost closed, leaving about an inch un-zipped.
Emma Christensen
Holding the bag by the unzipped portion, submerge the bag in the pot of water.
Use your other hand to gently press out any air pockets from around the salmon.
(Read more here.)
Emma Christensen
Transfer the bag to the kitchen towel and pat dry.
Repeat with adding the marinade and sealing the remaining freezer bags of salmon.
If desired, skip to the next step and cook the salmon right away.
Emma Christensen
Otherwise, freeze the salmon overnight or up to 3 months.
The marinade will become opaque but may not completely solidify; this is normal.
Fill a large pot with at least 6 inches of water.
Emma Christensen
Once the sous vide bath is heated, add as many salmon fillets as you’d like to cook.
(Do not thaw frozen salmon.)
Add additional water if needed to cover.
Emma Christensen
When done, pull all the bags from the water and lay them on a kitchen towel.
Pat the bags dry.
Add water as needed so that you have 1/4 cup of liquid for every salmon fillet you have prepared.
Emma Christensen
Whisk in 1/2 teaspoon of cornstarch for every 1/4 cup of liquid.
While the sauce is heating, slide each salmon fillet out of its bag and onto a plate.
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
