Sous Vide Teriyaki Salmon Recipe

1. Pull out 4 freezer bags and label each bag with the recipe and the basic cooking instructions. Flip the zip-top edge of the bag outward, forming a cuff around the bag to keep it stay open and upright.

2. Fill a large bowl or stockpot with 4 or 5 inches of water. Layout a kitchen towel.

3. Whisk together the soy sauce, water, brown sugar, and vinegar for the marinade.

4. Cut the salmon into 4 portions (if not already done). Aim for equal portions, though it’s fine if they are different shapes. 

5. Divide the garlic and ginger between the fillets (about 1 teaspoon of each per fillet). Use fingers to spread the garlic and ginger evenly over the surface of the salmon to help them stick after the teriyaki marinade is added.

6. Slide one fillet into each bag. Usually, the fillets fit in the bottom of the bag, but it’s fine if they are sideways.

7. 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.

8. Holding the bag by the unzipped portion, submerge the bag in the pot of water. Use the other hand to gently press out any air pockets from around the salmon.

9. Lower the bag right up to the unzipped portion so that all the air bubbles are forced out, then pinch the bag closed.

10. Lift the bag out of the water; the plastic should hug the sides of the salmon, pressing right up against the fish. If it doesn’t, or if there are big air bubbles around the salmon, repeat sealing the bag.

11. Transfer the bag to the kitchen towel and pat dry. Repeat with adding the marinade and sealing the remaining freezer bags of salmon.

12. If desired, skip to the next step and cook the salmon right away. Otherwise, freeze the salmon overnight or up to 3 months. The marinade will become opaque but may not completely solidify; this is normal. If eating the salmon within a few days, freezing is recommended so that the fish doesn’t over-marinate.

13. When ready to cook, heat the sous vide bath. Fill a large pot with at least 6 inches of water. Add the Joule (or other sous vide device) and heat the water to 122 degrees F for silky, very tender salmon, or to 130 degrees F for a more firm and flaky salmon.

14. Once the sous vide bath is heated, add as many salmon fillets as desired to cook. (Do not thaw frozen salmon.) It’s fine if the tops of the bags poke out from the surface of the water, but the salmon itself should be completely submerged. Add additional water if needed to cover.

15. Cook fresh (unfrozen) salmon for about 40 minutes, or cook frozen salmon for 70 minutes (the cooking time is the same whether cooking at 122 degrees F or at 130 degrees F).

16. Salmon can be left in the sous vide bath for up to 30 minutes after the end of cooking without significant change in flavor or texture (after 30 minutes, it starts to get a little mushy).

17. When done, pull all the bags from the water and lay them on a kitchen towel. Pat the bags dry.

Teriyaki Sauce:

1. Holding the bag over a microwave-safe measuring cup, snip one of the corners of the bag and empty the teriyaki marinade into the cup.

2. Add water as needed to have ¼ cup of liquid for every salmon fillet prepared. Whisk in ½ teaspoon of cornstarch for every ¼ cup of liquid.

3. Microwave on high in 30-second bursts, whisking between each burst until the sauce thickens and bubbles around the edges (about 30 seconds for each quarter cup). If it doesn’t seem to be thickening, whisk in another ¼ teaspoon of cornstarch for each ¼ cup and continue heating.

To Serve:

1. While the sauce is heating, slide each salmon fillet out of its bag and onto a plate.

2. For a crispy skin (optional), warm a tablespoon of oil in a large skillet over medium-high heat and sear the salmon, skin-side down, for a few minutes or until the skin is browned and crispy.

3. Transfer each fillet to a plate, drizzle each one with sauce, and sprinkle with sliced green onions or chopped cilantro. Serve warm.