More Than Our Story

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.

Picture of Carey

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.

Related Recipes

This hearty and flavorful chili is made with ground turkey, making it rich in protein, lower in fat, and a healthier option without sacrificing taste.

This quick and easy recipe makes the most delicious, high-protein, gluten-free bagels that are so good you'll eat them on their own.

Traditional sushi cones have evolved, with soy wraps emerging as a new, popular and versatile twist on the traditional form.

The emblematic dish of Peru - ceviche is a light, refreshing mixture of raw fish, cold-cooked in lime juice, served with red onions and canchita.

Shrimp are a great source of lean protein, low in calories and high in nutrients, however like most foods there are health considerations... so let’s dive in.

This meal comes together effortlessly as the fusion and extension of two existing MTOS recipes: Herb and Aleppo Seafood Seasoning and Plant-Based Japchae. Enjoy!

Quick, easy, and tastier than you can imagine. The key to this salad is the cooled, seared tuna laid upon the sweet, savory and spicy salad.

Don’t let the name fool you - the trout is hot-smoked, but is served cold, mixed in with the salad. Not only is this salad fantastic tasting, it eats like a meal.