Recipe: Sous Vide Teriyaki Salmon
September 4, 2019
Teriyaki salmon is a favourite for many, and can only be improved through sous vide's precise application of heat. To counteract the richness of the sauce we recommend garnishing with toasted sesame seeds and freshly sliced green onion.
- Prep: 10 mins
- Cook: 30 mins
200g salmon fillets with skin on, depinned
3 tbsp soy sauce
3 tbsp mirin
1 tbsp sugar
1 tsp grated ginger
3 cloves garlic, minced
1 tbsp rice wine vinegar
(for frying) 2 tsp vegetable oil
(optional) 1/4 cup toasted sesame seeds
(optional) 2 finely sliced green onions
1Mince garlic and grate ginger.
2Combine soy sauce, mirin, ginger and garlic in a pan over medium-high heat.
3Dissolve sugar slowly in the soy sauce mixture. If you see bubbles or foam begin to form, turn down the heat and remove from the element.
4Reserve 2 tbsp of the soy sauce mixture.
5Combine soy sauce mixture and salmon fillets in a vacuum sealable bag, and seal until airtight
6Place the salmon in your fridge to marinate for at least one hour or up to overnight.
1Remove salmon from fridge and let come to room temperature.
2Heat water bath to 126F.
3While the water is heating, slice green onion thinly and set aside for garnishing.
4Toast sesame seeds in a pan at high heat for no more than 30s. Afterward, remove immediately from the pan to avoid burning.
5Cook the salmon in the water bath for 30 minutes until medium-well.
6When done, retrieve from the water bath, open and discard the cooking liquid then pat dry.
1Heat 2 tsp of oil on high in a non-stick frying pan.
2Add Salmon fillets skin side up. Flip after 30s.
3Pour the 2 tbsp. of reserved soy sauce mixture over top of the salmon, tilt the pan so it gathers in one corner and use a small spoon to baste the salmon fillets for an additional 30s.
4Remove from heat, garnish with toasted sesame seeds and green onion then serve.