Sous Vide Teriyaki Salmon

Ingredients

• 1 1/2 to 2 pounds salmon or salmon fillets, 1-inch thick
• 3 cloves garlic, minced
• 1-inch piece ginger, peeled and minced
• 1/4 cup soy sauce or gluten-free tamari
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar or white wine vinegar
• 1/2 to 2 teaspoons cornstarch, for thickening the sauce
• Sliced green onions or chopped cilantro, to serve

Directions

1. Set out 4 freezer bags and write the recipe name and basic cooking notes on each one, because future-you appreciates clues. Turn the zip-top edge outward to make a little cuff, which props the bag open.
2. Pour 4 or 5 inches of water into a large bowl or stock pot, then spread a kitchen towel nearby.
3. For the teriyaki marinade, whisk the soy sauce, water, brown sugar, and vinegar until combined.
4. Cut the salmon into 4 portions, unless it is already portioned. Try to make the pieces similar in size, though the shapes do not need to match; if you are purchasing from a fish counter, you can ask them to cut it for you.
5. Divide the garlic and ginger among the fillets, using about 1 teaspoon of each for each fillet. With your fingers, smooth them across the surface of the salmon so they cling when the marinade goes in.
6. Place 1 fillet in each freezer bag. The pieces usually settle nicely along the bottom, but sideways is perfectly fine.
7. Keeping the bag vertical, pour in about 3 tablespoons of marinade. Unfold the cuff, close the zipper most of the way, and leave about 1 inch open.
8. Hold the bag at the opening and lower it into the pot of water. With your free hand, nudge out any air trapped around the salmon. Sink the bag until the water reaches just below the open zipper and the air has been pushed out, then seal it fully.
9. Take the bag out of the water; the plastic should be snug against the salmon on all sides. If the plastic is loose or you spot large bubbles near the fish, seal the bag again using the water method.
10. Set the bag on the kitchen towel and dry the outside. Add marinade and seal the remaining salmon bags the same way.
11. Now either cook the salmon or freeze it. To cook immediately, move on to the sous vide bath; otherwise freeze overnight or up to 3 months. The marinade will turn cloudy and may not freeze rock-solid, which is expected. Even if you will eat the salmon within a few days, freezing keeps it from sitting too long in the marinade.
12. When you are ready to cook, fill a large pot with at least 6 inches of water. Attach your sous vide device and bring the water to 122F.
13. After the bath reaches temperature, lower in as many salmon fillets as you want to cook. Do not thaw frozen salmon. The bag tops can sit above the waterline, but the salmon needs to be under water; pour in more water if needed.
14. Cook fresh, unfrozen salmon for about 40 minutes; cook frozen salmon for 70 minutes. You can keep the salmon in the sous vide bath for up to 30 minutes after cooking finishes without much change in flavor or texture, but after 30 minutes it begins to soften too much.
15. When the salmon is done, lift the bags from the water and place them on the kitchen towel. Dry the outside of the bags.
16. To make the teriyaki sauce, hold a bag over a microwave-safe measuring cup, cut off 1 corner, and pour the marinade into the cup. Add enough water to measure 1/4 cup liquid for every salmon fillet you cooked. Whisk in 1/2 teaspoon cornstarch for every 1/4 cup liquid.
17. Microwave on high in 30 second bursts, whisking after each burst, until the sauce thickens and bubbles at the edges, about 30 seconds for each 1/4 cup. If the sauce still looks thin, whisk in another 1/4 teaspoon cornstarch for each 1/4 cup and continue heating.
18. While the sauce warms, slide each salmon fillet from its bag onto a plate. For optional crisp skin, heat 1 tablespoon oil in a large skillet over medium-high heat, then sear the salmon skin-side down for a few minutes, until the skin is browned and crisp.
19. Move each fillet to a plate, spoon sauce over top, and finish with sliced green onions or chopped cilantro. Serve warm.