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{{#seo:
|title=Spicy teriyaki salmon - Sous vide recipe
|titlemode=replace
|keywords=#marinade #salmon #salmonfillets #eggfriedrice #teriyaki #vacuumseal #sousvidebath #grated #sousvidecooking #tuna #fish
|hashtagrev=032020
|description=This sous vide recipe ideally uses skinless salmon fillets to ensure the marinade penetrates well
}}

This [[Sous vide|sous vide]] recipe ideally uses skinless [[Salmon fillets|salmon fillets]] to ensure the [[Marinade|marinade]] penetrates well, but as the skin is easily removed once the [[Salmon|salmon]] is cooked, they can be used too.

The [[Marinade|marinade]] can be added directly to the pouches and the [[Salmon|salmon]] marinaded in the pouch, however, I find it easier to marinade the salmon in a [[Lock & Lock box]] then add the [[Fish|fish]] to the pouches once the marinade process is complete.

To prevent the [[Teriyaki|teriyaki]] [[Marinade|marinade]] from being sucked into the pouch while [[Vacuum seal|vacuum sealing]], vacuum seal but press the ''cancel button'' just before the liquid starts to rise up the vacuum pouch, then press ''seal only''.
{{recipesummary
|TotalCalories = 521
|PortionCalories = 260
|DatePublished=8th February 2016
|Author=Chef
|ImageComment = Served with [[Egg fried rice]]
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 3 hours, 5 minutes
|PrepTime = 2 hours, 5 minutes
|CookTime = 1 hour
|Image = [[Image:Spicy teriyaki salmon Sous vide recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''De-Lish!''

5/5 

🦈🦈🦈 Lovely sous-vide fish - rice was good too.

 [[User:Chef|Jerry, aka Chef]])
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[[Image:teriyaki salmon vacuum sealed.jpg|thumb|300px|right|Bagged and sealed]]
{{RecipeIngredients

| 2 skinless [[Salmon fillets|salmon fillets]] or skin on fillets with the scales removed
| 1 tablespoon [[Grated|grated]] [[Ginger|ginger]]
| 3 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 2 tablespoons of [[Teriyaki sauce|teriyaki sauce]]
| ½ teaspoon [[Hot chilli powder|hot chilli powder]]
}}

===Method===
{{RecipeMethod

| Add the [[Marinade|marinade]] ingredients to a [[Lock & Lock box]] and mix well.
| Add the [[Salmon|salmon]] filled to the box and [[Marinade|marinade]] for an hour or two in a cool place, turning once.
| Add the [[Salmon fillets|salmon fillets]] into pouches and [[Vacuum seal|vacuum seal]].
| '''Cook in a [[Sous vide bath|sous vide bath]] for 1 hour at 56°C (''132.8°F'')'''
}}
===Serving suggestions===
Serve with [[Egg fried rice]] or [[noodles]].
===Variations===
[[Light soy sauce]] should be used instead of [[Teriyaki|teriyaki]] for a similarly flavoured dish.
===Chef's notes===
Last night's [http://www.bbc.co.uk/weather/feeds/35516310 Storm Imogen] caused the closure of the Dartford Bridge which resulted in local traffic chaos. Because of this, the salmon was left cooking for 3 hours at 56°C (''132.8°F'') rather than 1 hour. The result was still delicious however due to the extended cooking time the salmon had a similar texture and mouthfeel to tinned [[salmon]] or tinned [[tuna]]. So if that appeals to you, cook the salmon for longer!

===Comment from [[User:JuliaBalbilla]]===
Heston personally cooks it @ 45°C (''120.2°F'')for 15 mins, but states that that is probably a bit underdone for most. He suggests 50°C (''122°F'') for most people's tastes.
[[Category:Recipes]]
{{RecipeLine}}
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Fish recipes]]
[[Category:Freshwater fish recipes]]
[[Category:Garlic recipes]]
[[Category:Sea fish recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/marinade|#marinade]] [[Special:Search/salmon|#salmon]] [[Special:Search/salmonfillets|#salmonfillets]] [[Special:Search/eggfriedrice|#eggfriedrice]] [[Special:Search/teriyaki|#teriyaki]] [[Special:Search/vacuumseal|#vacuumseal]] [[Special:Search/sousvidebath|#sousvidebath]] [[Special:Search/grated|#grated]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/tuna|#tuna]] [[Special:Search/fish|#fish]]
</code>

Sous vide spicy teriyaki salmon - Revision history

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