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Teriyaki and Ginger-Glazed Salmon

Total Time: 1 Hours, 53 Minutes

 

10 Minutes Prep, 1 Hour Marinating, 40 Minutes Cooking, 3 Minutes Finishing

Serves: 4

  

Animal Protein

Inspiration

Sous vide salmon is sweet and succulent and in this recipe, receives a great infusion of flavors from the marinade, as well as a hint of smokiness from finishing in a hot pan. Say good-bye to traditional grilled, dry salmon; you’ll never go back after trying it sous vide.

Teriyaki and Ginger-Glazed Salmon

Ingredients

  • ½ cup soy sauce
  • 6 tablespoons white sugar
  • 4 tablespoons mirin
  • 2 small garlic cloves, minced
  • ½ teaspoon cornstarch
  • ½ teaspoon finely grated fresh ginger
  • 4 (6- to 8-ounce) salmon filets
  • 4 teaspoons vegetable oil
  • Steamed rice, for serving
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, finely diced

Preparations

  1. Set your sous vide circulator to 128°F (53.3°C).
  2. Mix the soy sauce, sugar, mirin, garlic, cornstarch, and ginger in a small saucepan over medium heat. When it begins to simmer, continue stirring until the sugar has dissolved, about 1 minute. Cool to room temperature and reserve ¼ cup of sauce.
  3. Place a maximum of two salmon filets in each of two food-safe bags and divide the remaining sauce evenly among the bags. Seal the bags using your vacuum sealer or the water displacement method, and place in the refrigerator for at least 1 hour. Place the sealed bags in the water bath and cook for 40 minutes.
  4. When the fish is cooked, remove it from the bags and pat dry with paper towels.
  5. In a small saucepan over medium-high heat, stir the remaining ¼ cup of sauce for 1 to 2 minutes until it begins to thicken.
  6. Heat a large skillet over medium-high heat and add the oil. Gently place the salmon filets in the skillet skin-side down and cook for 30 seconds. Carefully flip the filets and cook for another 30 seconds.
  7. Remove the filets, place them on the steamed rice, and spoon the warmed sauce over. Sprinkle with the sesame seeds, and green onion, and serve.

Brining is important as it prevents the albumin (the white stuff) from leaching out of the fish. It also helps prevent overcooking and results in buttery, moist flesh. Dissolve ¼ cup kosher salt in 1 quart ice water, add the salmon, cover, and refrigerate for 30 minutes.

An alternative way to firm up the fish is to dry-cure the filets before bagging them. Sprinkle salt and sugar all over the filets, let them stand for 10 minutes, then wash the mixture off with cold water.

The Effortless Sous Vide Cookbook, Carey Copeling
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Carey

Husband, father, and fiercely loyal, Carey would give you the shirt off his own back. His skills are seemingly endless; publisher author, painter, writer, and consultant, if there's something you need, he can get it for you.

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