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Brian Sunter

Sous Vide Teriyaki Salmon

Sous Vide Teryaki Salmon

via roambackup.md

1h 50m 4 servings
sous-vide salmon teriyaki fish
Scale
Units

Ingredients

  • 3 cloves garlic
  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp ginger
  • 1.5 to 2 lb salmon

Equipment

  • sous vide immersion circulator

About

I like to cook this salmon at 122°F for silky, very tender salmon. If you prefer your salmon more firm and flaky, cook it at 130°F.

Instructions

1

Preheat sous vide immersion circulator to 122 °F for silky salmon, or 130 °F for firm and flaky.

2

Combine minced 3 cloves garlic , 0.25 cup soy sauce , 2 tbsp brown sugar , 1 tbsp rice vinegar , 1 tsp sesame oil , and grated 1 tbsp ginger to make the teriyaki sauce.

3

Place 1.5 to 2 lb salmon fillets and the teriyaki sauce in a vacuum bag. Seal according to manufacturer's instructions.

4

Cook in the water bath for 40 minutes for fresh salmon, or 70 minutes for frozen salmon. Salmon can be left in the bath for up to 30 minutes beyond cooking time without significant change in texture.

5

Remove from bag and serve immediately.

View Cooklang Source
recipe.cook 
---
title: Sous Vide Teriyaki Salmon
servings: 4
time: 50 minutes
tags: [sous-vide, salmon, teriyaki, fish]
cuisine: Japanese
difficulty: easy
url: "https://therecipecritic.com/teriyaki-sauce-recipe/"
source: "roambackup.md"
description: "Sous Vide Teryaki Salmon"
long_description: "I like to cook this salmon at 122°F for silky, very tender salmon. If you prefer your salmon more firm and flaky, cook it at 130°F."
---

Preheat #sous vide immersion circulator{} to 122°F for silky salmon, or 130°F for firm and flaky.

Combine minced @garlic{3%cloves}, @soy sauce{1/4%cup}, @brown sugar{2%tbsp}, @rice vinegar{1%tbsp}, @sesame oil{1%tsp}, and grated @ginger{1%tbsp} to make the teriyaki sauce.

Place @salmon{1.5 to 2%lb} fillets and the teriyaki sauce in a vacuum bag. Seal according to manufacturer's instructions.

Cook in the water bath for ~{40%minutes} for fresh salmon, or ~{70%minutes} for frozen salmon. Salmon can be left in the bath for up to 30 minutes beyond cooking time without significant change in texture.

Remove from bag and serve immediately.