Salmon September: Teriyaki and Ginger Glazed Salmon with Snow Peas


Ah, the final long weekend of the summer is over. We’re sad so we made some salmon.

This is another one of those proteins that does so so well when cooked sous vide. It’s sweet and succulent and very easy to make.

Here’s how you do it:


  • 1/4 cup soy sauce
  • 3 Tbs. sugar
  • 1/4 tsp. finely grated fresh ginger
  • 1 small garlic clove, minced
  • 2 Tbs. mirin
  • 1/4 tsp. cornstarch
  • 4 salmon fillets, each about 6 oz. (185 g)
  • 2 tsp. vegetable oil
  • 1/2 tsp. toasted sesame seeds
  • Steamed rice for serving


  • Set your immersion cooker to 128F.
  • Combine the soy sauce, sugar, ginger, garlic, mirin and cornstarch in a small saucepan. Bring to a simmer, stirring until the sugar has dissolved for about 1 minute. Cool to room temperature and reserve 1/4 cup (2 fl. oz./60 ml) of the sauce.
  • Place the salmon fillets in separate vacuum sealed food-safe bags and pour the remaining sauce into the bags, dividing evenly. Using your sealer or the water displacement method, vacuum and seal the bags and refrigerate for 1 hour.
  • Drop the sealed bags into the water bath for 30 minutes.
  • After 30 minutes, remove the fish from the bag and pat dry; discard the liquids from the bag.
  • Heat up the reserved 1/4 cup of the sauce for 1-2 minutes over medium-high heat; stir until sauce begins to thicken.
  • Heat a frying pan to medium high and add the oil. Place the salmon fillets skin side down and fry for 30 seconds (be careful not to burn the skin). Flip the fillets and fry the other side for 30 seconds.
  • Remove the fillets and place them on the steamed rice, and spoon over the warmed sauce.
  • Sprinkle with sesame seeds and serve.


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