Teriyaki Salmon

Jane Blenkiron Posted

"This salmon dish has been my savour on many, many occasions when I walk in the door late and guests are arriving for a casual dinner. The ingredients for the sauce are staples in the pantry so buying the salmon is the only chore of the day."

Serves 2


2 salmon fillets – skinned and boned

Teriyaki Sauce
½ cup mirin
½ cup light salt reduced soy sauce
1 small knob of ginger - sliced
juice 1 lemon
1 tbls sugar
 ¼ cup water


Salmon can be frozen, due to its high fat content, although it is best only frozen for a couple of weeks at the most. I often buy a few pieces to have on hand for when I need a quick dinner.

The sauce can be prepared well in advance and reheated when required.


Place all the ingredients for the sauce in a small saucepan and bring to the boil.

Simmer, until reduced by approximately half. Remove from the heat until needed.

Attach appliance to pot of water as per operating instructions.

Set appliance temperature using the table above as a guide. 

Set time to 30 minutes. Place salmon fillets into 2 snap-lock bags and divide all seasoning ingredients among each bag. 

Shake to coat. 

Vacuum seal using the water displacement method (see ‘Vacuum Sealing’ instructions) 

Once appliance has reached selected temperature, place sealed salmon fillets into water bath. 

Cook for 30 minutes. 

Once cooked, remove from sous vide bath using tongs.

Remove the salmon to a serving plate and drizzle with the extra sauce. ENJOY! 

Water Displacement Method

The term ‘sous vide’ translates to ‘under vacuum’ and refers to the technique of slowly cooking vacuum sealed food in a water bath. A vacuum seal can be achieved without the need for a vacuum sealer appliance, simply by using a food-grade snap lock bag. This is referred to as the water displacement method.

Simply place food in a food safe snap-lock bag and seal leaving a small section open.

Slowly lower bag into bowl of water until only the unsealed section remains above the water. Water pressure will remove air from bag, sealing it around food.

Then, close bag completely to vacuum seal.

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Water Oven

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Jane Blenkiron

Adapted from "The Class Collection 2, Notes from Cooking Classes"