Sous Vide Salmon Teriyaki

Restaurant chefs love the technique known as sous vide because it yields moist and flavorful fish, meat and produce. Our professional sous vide machine, designed for home use, makes it easy to cook sous vide in your own kitchen. Be sure to use fresh salmon for this recipe, not previously frozen, to prevent the fish from flaking apart while cooking.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Sous Vide Salmon Teriyaki
Review 1 for Sous Vide Salmon Teriyaki
5 out of 5
5 out of 5
ChicagoDan
,Chicago
,IL
October 14, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Perfectly cooked Salmon
October 14, 2013
Excellent Salmon! I increased the temperature of the water bath to 128 degrees because I like my salmon medium instead of “jelly-like” in the center. Believe it or not, just a few degrees will make a huge difference in the texture of the fish. I brined the salmon in an approximately 10% salt solution (1 quart of water and ½ cup kosher salt) for 30 minutes prior to sealing the salmon. This helps to eliminate the white albumen that comes out of the fish when cooked sous vide. I seared the salmon filets on a cast iron skillet heated to scorching hot on my grill. The results were excellent. The salmon filets were perfectly pink throughout and the crust from the searing added a great dimension of texture.
My only recommendation is proper handling of the fish after it is cooked. It is extremely delicate so I transferred the salmon to the skillet and back using a very long spatula. I will make this again and next time will increase the heat of the teriyaki sauce.
Pros: Healthy, Impressive, Will Make Again