Ive watched cooking channels on youtube for years and years... bbq and general cooking mostly, not so much bread related content. This channel has singularly changed that, I now bake bread weekly and all due to this channels advice. This content is among the best you can find. Brilliant.
Lets go!!! Your recipes have become a staple of my families meals. At least once a week, I make something from your weeknighting series. My youngest was curious where all of these new meals were coming from so we sat down and watched a few of your videos. Needless to say, we are enjoying them. Keep up the awesome work!!
Aaaaaah yeah, buddy. You read my mind. My wife and I are eating so much salmon recently. We are trying to empty or freezer to get ready for the upcoming salmon season. Alaska, baby!!!
For a long time I've been hesitant to cook fish, for some reason it's felt daunting. But this is simple and looks absolutely delicious! Can't wait to try it.
We watch ALL your videos and have made a ton of your stuff, but this, hands down, is the BEST ONE YET! Wow. I tripled the recipe and made it when we had some friends over. They ate everything! Even the kids couldn’t stop eating it.
Brian, when I was in grad school at U Chgo at age 22 (1977) I had already been getting seasonal allergies--we just called it hay fever. I used chlortrimeton, benadryl, etc. to relieve itchy eyes and runny nose; it didn't really help a lot. A pal who was in the medical school told me the was another solution--habituation. "What's that?" I asked. "Just do nothing; eventually your body can habituate to it and the symptoms will be a lot milder." How long would that take? "Oh, maybe 10 to 20 years." !! I stopped taking anything and by age 35 or so, one spring day I noticed it wasn't so bad. 30+ years later it's still pretty moderate! However, I'm not recommending 10-15-20 years of suffering to get over bad allergic rhinitis. Our 20-something daughter now has it--I'll point her to Picnic. And--I will try this teriyaki glazed salmon as it looks delicious.
I made this last night for the fourth time in two weeks. My kids eat ALL of it. Gonna make your Korean rice bowl later this week. Thanks for all this delicious content! Keep it comin'!
just FYI, the cost basis for your salmon was 18.67 per lb 6.99 for 6 oz fillet, the wild caught was 16.99. so really, buy whatever you like, essentially the same price, plus or minus 10%
I grew up working on my step-dads charter fishing boat. So Atlantic salmon, King salmon, Lake trout, rainbow trout, brown trout, steelhead, bass, walleye, bullhead and perch were pretty much regular's on our household menu. But I confess that while I love fish, I was never a fan of salmon. But I'd eat the hell out of this recipe.
My favourite chef on RUclips now. So glad I discovered you a week or so ago. I'm binging like crazy on ur videos and can't wait to make these for my boyfriend. Thank you! Please come out with more and more recipes. I'm excited to try all of them if I can ! And one day I'd love to make these for my future kids so they hopefully don't turn out to be picky eaters
this is my wife's favorite dinner, except gotta add an avocado diced up on top. I used to make my own terriyaki sauce much like this video until I discovered Bachan's sauce, they use all the ingredients I would and it tastes the same while saving me time. Total win there.
For folks without a sharp knife or confidence in their de-skinning skills - boiling water over the skin for about 2-5 seconds will loosen it enough that you can pull it right off.
Brian I just want to say you are doing an AWESOME job with these videos. Please keep up the great work! Many recipes are now in the weekly (rotation)! Hope you make lots of RUclips subscribers!
Gonna try this for sure! Maybe on some of the Sea trout filets i have in the freezer, the Teriyaki should cover up the lack of flavour compared to a salmon i hope! Otherwise time to raid a nearby Norwegian Salmon farm! I know you Americans are not big on lamb dishes, but you're all missing out! According to google due to pricings? Cheers Bri!
This looks delicious. Also, as a side note, as a primary care physician I can't tell you how many people I have to diagnose with allergies who are in denial of the fact that they have allergies. Nobody wants allergies but they're quite easily treated.
Thank you for the recipe! I already made it a few times and it was great on salmon and chicken wings. Today I ran out of brown sugar so I substituted it for a smaller amount of white sugar (60 g) and a teaspoon of black treacle.
I have loved watching and learning more from you. Please though, add a "print" version on your website. I want to print out the recipes and they get chopped up. Ah! Thanks! Truly enjoy your videos! :)
Never tried cooking skinless salmon fillets like that before... that farm raised atlantic crisps NICE. Also broccolini is the new #1 stir fry veg in our house and doing both coins + florets is clutch.
I've been doing a variation of this for a couple of months. I usually use some left over dumpling dipping sauce that I made earlier as the glazing liquid and instead of pan frying I grill them with the skin on. Thumbs up for using the Broccolini. It is a nice change from regular broccoli.
Love everything about this can't understand why you'd remove the skin! It's delicious when crispy, which is easy to do when you're frying, and helps hold moisture...
Thanks! Always looking for tasty recipes to use my wild-caught (by me:) salmon for quick weeknight meals. I like the way you did the veggies. My local market never has broccolini, though. Probably will try it with regular broccoli.
Made for dinner tonight - super delicious and easy. And I have leftover sauce for something yummy for dinner tomorrow night. Served with blistered broccolini and toasted walnuts - great combo. Thank you Brian!!! Another hit to add to my weekday cooking rotation.
You hit the nail on the head with this vid Bri! I cook Norwegian Atlantic salmon 2-3 nights each week. I love that stuff! The homemade teriyaki glaze alone makes this vid worth watching. I usually cook mine in a cast iron pan in a 425F oven to minimize the splatter on the cooktop. But that's me. My border collies love salmon too, and were salivating when you removed the dorsal fat and the belly silver skin. Is medium grain rice the same as sticky rice? I'm in small town Kansas so selection is limited. My friend owns a Korean restaurant here so I can get uncooked rice from her, but only what she has on hand. Thanks for adding another option to my salmon dinners!!!!
B, have you ever used or seen Vermicular Japanese enameled cast iron pots? If you ever use one, I'd love to see you review it and see how you would use it...I only use it to cook rice and it's fantastic. I don't use rice cooker anymore.
I just took salmon our the freezer, and was gonna cook it traditionally like I always do. Instead I'm gonna try this teriyaki glace. Looks so delicious.
I made this for dinner tonight but, besides myself, no one is a fan of salmon so it was Chicken Teriyaki in this house! What a luscious sauce and, it has such a fruity, spicy fragrance that is so tempting it really makes you want to indulge.
I bet that Teriyaki pan is a lot of fun to clean after that reduction... Even so, it looks incredible and I'll have to try it out, after all I love cleaning hard to clean pans ;-)
I’ve been sorely disappointed with store bought “teriyaki” sauce, so thank you! My mouth was screaming for a little squish of lemon on the veg, though. Would that be bad?
Interesting...I'm not a fan of salmon, but I have the same opinion as you do about Teriyaki. I generally avoid it because I hate the jarred stuff. When I think about making a sauce like that, I just have it in mind that it's going to take a long time. I gotta try this with some chicken breasts or some tenderloin tips. Awesome vid
Scrape the sides of your pot so that they cook with the rest of your sauce. Things sticking on the top of your pot don't cook like things submerged, if at all
Just watched your 1 hour meal prep for meals for a week, the one from after your cruise. Love the idea of the low sugar teriyaki which led me to this video. Is there a coconut aminos, etc, version of your teriyaki recipe? (Reviews on Amazon for the store bought version were not encouraging and it isn't available in a store near me according to the Kevin's Natural website. )
When I put teriyaki salmon under the broiler after a last glaze, the thin edges of the salmon get kind of crispy, like salmon candy. Dinner's already planned for tonight, but I know what I'm making tomorrow! Thanks, Brian!
I love you, love your cooking, and love your videos. When you complain that American Teriyaki is too sweet (I agree), then proceed to dump a ton of brown sugar into the sauce is boggling. I lived in Japan for 12 years and lived and breathed Japanese Teriyaki. The first time I tried American style Teriyaki I gagged, the stuff is abysmal. Japanese Teriyaki is made with three basic ingredients equal parts Soy Sauce, Mirin, and Sake. Mirin gives Teriyaki its sweetness, the best mirin (Hon Mirin) is difficult to obtain in the USA because of its alcohol content. Sake's distinct taste enhances the flavor. It is easy to find cheap Sake ($3.99 a bottle) in many grocery stores. Don't buy cooking Sake, it's nothing more than watered down Sake so importers can avoid alcohol taxes, and is generally more expensive than the regular cheap stuff. Additionally you can add flavor modifiers like ginger, garlic and sesame seeds, depending on your preferences. Also if the sauce needs to be thickened, usually potato starch is used, although corn starch works as well. Thank you for the video.
I watch several cooking channels but I've followed your recipes the most. They are usually pretty simple to follow and complete. The salmon came out crunchy and delicious (I used wild Alaskan because why not). Unfortunately my teriyaki didn't come out as thick as yours. Not sure where I went wrong but it still tasted great and my wife was happy :). Thank you and please keep making these awesome videos!
Can this dish be done with any other fish? Like Snapper? Salt water fish? not a fan of Salmon. Thanks in advance to te responses! 💜 the sauce looks really good 👏🏽👏🏽
Ive watched cooking channels on youtube for years and years... bbq and general cooking mostly, not so much bread related content. This channel has singularly changed that, I now bake bread weekly and all due to this channels advice. This content is among the best you can find. Brilliant.
So great to hear. Thanks, Ben!
I sub real maple syrup for brown sugar, and grate frozen ginger with a microplane. Been my wives favorite for close to 20 yrs.
Lets go!!! Your recipes have become a staple of my families meals. At least once a week, I make something from your weeknighting series. My youngest was curious where all of these new meals were coming from so we sat down and watched a few of your videos. Needless to say, we are enjoying them. Keep up the awesome work!!
Classic! One of the best ways to enjoy fresh salmon
Cheers from San Diego California
AGREE. thanks for watching John.
Aaaaaah yeah, buddy. You read my mind. My wife and I are eating so much salmon recently. We are trying to empty or freezer to get ready for the upcoming salmon season. Alaska, baby!!!
This is my favourite thing to order when I go to a Japanese restaurant. Now I can make it by myself and it's gonna be even better than ever😍
For a long time I've been hesitant to cook fish, for some reason it's felt daunting. But this is simple and looks absolutely delicious! Can't wait to try it.
I hope you do. Thanks for watching
We watch ALL your videos and have made a ton of your stuff, but this, hands down, is the BEST ONE YET! Wow. I tripled the recipe and made it when we had some friends over. They ate everything! Even the kids couldn’t stop eating it.
Brian, when I was in grad school at U Chgo at age 22 (1977) I had already been getting seasonal allergies--we just called it hay fever. I used chlortrimeton, benadryl, etc. to relieve itchy eyes and runny nose; it didn't really help a lot. A pal who was in the medical school told me the was another solution--habituation. "What's that?" I asked. "Just do nothing; eventually your body can habituate to it and the symptoms will be a lot milder." How long would that take? "Oh, maybe 10 to 20 years." !! I stopped taking anything and by age 35 or so, one spring day I noticed it wasn't so bad. 30+ years later it's still pretty moderate! However, I'm not recommending 10-15-20 years of suffering to get over bad allergic rhinitis.
Our 20-something daughter now has it--I'll point her to Picnic. And--I will try this teriyaki glazed salmon as it looks delicious.
I made this last night for the fourth time in two weeks. My kids eat ALL of it. Gonna make your Korean rice bowl later this week. Thanks for all this delicious content! Keep it comin'!
Dusting the Salmon with some starch makes it even crispier. It only needs a tiny amount and makes a big difference.
just FYI, the cost basis for your salmon was 18.67 per lb 6.99 for 6 oz fillet, the wild caught was 16.99. so really, buy whatever you like, essentially the same price, plus or minus 10%
Thanks! Clear instructions
I grew up working on my step-dads charter fishing boat. So Atlantic salmon, King salmon, Lake trout, rainbow trout, brown trout, steelhead, bass, walleye, bullhead and perch were pretty much regular's on our household menu.
But I confess that while I love fish, I was never a fan of salmon. But I'd eat the hell out of this recipe.
My favourite chef on RUclips now. So glad I discovered you a week or so ago. I'm binging like crazy on ur videos and can't wait to make these for my boyfriend. Thank you! Please come out with more and more recipes. I'm excited to try all of them if I can ! And one day I'd love to make these for my future kids so they hopefully don't turn out to be picky eaters
this is my wife's favorite dinner, except gotta add an avocado diced up on top. I used to make my own terriyaki sauce much like this video until I discovered Bachan's sauce, they use all the ingredients I would and it tastes the same while saving me time. Total win there.
Thanks for including Celcius conversions, makes life easier!
For folks without a sharp knife or confidence in their de-skinning skills - boiling water over the skin for about 2-5 seconds will loosen it enough that you can pull it right off.
Another great video! Definitely gonna try this out this week, I’ve been sleeping on salmon until recently and this is a perfect way to prepare it
Sleeping on salmon sounds like it makes for fishy bedsheets.
salmon saiyan
Brian I just want to say you are doing an AWESOME job with these videos. Please keep up the great work! Many recipes are now in the weekly (rotation)! Hope you make lots of RUclips subscribers!
You should make merch! We love your videos and would love to support you even more!
Publish a cookbook!
Great video , you have inspired me to try cooking and give new foods a shoot .
Finally an upload from Mr "Let's eat this thing"❤️❤️❤️
I love a good teriyaki. I have been making my own sauce for awhile now. It is the only way to go. I like watching the weeknighting videos, keep it up!
Thanks for being here Tiara.
Wow! This will be in my rotation!
Gonna try this for sure! Maybe on some of the Sea trout filets i have in the freezer, the Teriyaki should cover up the lack of flavour compared to a salmon i hope! Otherwise time to raid a nearby Norwegian Salmon farm! I know you Americans are not big on lamb dishes, but you're all missing out! According to google due to pricings? Cheers Bri!
This looks delicious. Also, as a side note, as a primary care physician I can't tell you how many people I have to diagnose with allergies who are in denial of the fact that they have allergies. Nobody wants allergies but they're quite easily treated.
I combined your teriyaki salmon and salmon BAS recipes to make a salmon rice bowl!
Love these weeknighting recipes! I'm excited to try this one. Please do more lunch salad recipes!
Gonna be doing this but my kids would kill me if I took the skin off, it’s the best bit!
I second that. Skin is the best part!
I 3rd it.
Yeah man skin is where it’s at lol
Good kids!
Thank you for the recipe! I already made it a few times and it was great on salmon and chicken wings. Today I ran out of brown sugar so I substituted it for a smaller amount of white sugar (60 g) and a teaspoon of black treacle.
Yum yum yummy. Thank you for sharing this recipe 😋
if you like the combo of spinach and broccolini, you might try Chinese broccoli, also called Gai Lan.
You used the same brand/type rice my Japanese mom uses every day. Good stuff.
I have loved watching and learning more from you.
Please though, add a "print" version on your website. I want to print out the recipes and they get chopped up. Ah! Thanks!
Truly enjoy your videos! :)
Never tried cooking skinless salmon fillets like that before... that farm raised atlantic crisps NICE. Also broccolini is the new #1 stir fry veg in our house and doing both coins + florets is clutch.
Weeknighting is such a good idea, keep doing it!
I've been doing a variation of this for a couple of months. I usually use some left over dumpling dipping sauce that I made earlier as the glazing liquid and instead of pan frying I grill them with the skin on. Thumbs up for using the Broccolini. It is a nice change from regular broccoli.
That looks amazing. I love salmon.
Thanks for watching Felix. Salmon is a weeknight staple
@@BrianLagerstrom nice
Looks delish, Bri!
Love everything about this can't understand why you'd remove the skin! It's delicious when crispy, which is easy to do when you're frying, and helps hold moisture...
Nice timing! Was looking for salmon recipes not requiring broiling (for when the house gets warmer). I love broiled salmon but this does look so good.
This has been one of my go-to weeknight meals forever. My go-to sauce is this stuff I grew up with “Soy-Vey” lol. Def going to try this one!
Thanks! Always looking for tasty recipes to use my wild-caught (by me:) salmon for quick weeknight meals. I like the way you did the veggies. My local market never has broccolini, though. Probably will try it with regular broccoli.
Going to cook this next week!
Made for dinner tonight - super delicious and easy. And I have leftover sauce for something yummy for dinner tomorrow night. Served with blistered broccolini and toasted walnuts - great combo. Thank you Brian!!! Another hit to add to my weekday cooking rotation.
Looks so good. Can’t wait to make this.
LOVE these weeknighting videos Bri the are DOPE. Really enjoy how you make it price friendly too. Keep them coming,!
Glad you like them! Thanks for watching
wow ty another great video love the recipe
You hit the nail on the head with this vid Bri! I cook Norwegian Atlantic salmon 2-3 nights each week. I love that stuff! The homemade teriyaki glaze alone makes this vid worth watching. I usually cook mine in a cast iron pan in a 425F oven to minimize the splatter on the cooktop. But that's me. My border collies love salmon too, and were salivating when you removed the dorsal fat and the belly silver skin. Is medium grain rice the same as sticky rice? I'm in small town Kansas so selection is limited. My friend owns a Korean restaurant here so I can get uncooked rice from her, but only what she has on hand. Thanks for adding another option to my salmon dinners!!!!
I pretty much prep broccolini exactly like that and throw it in a stir fry once a week. It is the only broccoli for me
I used to condemn teriyaki because it was so common, but man it’s popular for a reason
same
It is always way too sweet.
@@BrianLagerstrom glad I’m not alone in that
@@BlackJesus8463 exactly. That’s why making your own is so amazing in comparison
Looks awesome dude!🍻
One of my favorite meals is teriyaki chicken sandwich with mushrooms and provolone. Definitely going to have to give that sauce a try!
This is unreal. I was looking for a good teriyaki recipe and I see you posted this 6 minutes ago. Thank you so much.
I just made this. Sooo good. Ty for a great recipe.
Looks so yummm! thanks again Bryan!
Wow, I can’t wait to make this. Thank you Brian!
This is my new fave foodtuber, hes going to make it to 1mil subs easily
B, have you ever used or seen Vermicular Japanese enameled cast iron pots? If you ever use one, I'd love to see you review it and see how you would use it...I only use it to cook rice and it's fantastic. I don't use rice cooker anymore.
I just took salmon our the freezer, and was gonna cook it traditionally like I always do. Instead I'm gonna try this teriyaki glace. Looks so delicious.
I made this for dinner tonight but, besides myself, no one is a fan of salmon so it was Chicken Teriyaki in this house! What a luscious sauce and, it has such a fruity, spicy fragrance that is so tempting it really makes you want to indulge.
This looks fabulous. Definitely going shopping and making this. Another great, thoughtful recipe. Thanks for the great content.
Looks dope! I made the taco pizza last week. I will try this out!
Thanks for trying the TACO PIZZA Sam.
@@BrianLagerstrom that taco pizza sauce is freakin awesome! And my kiddos loved it!
We eat salmon a lot, same kind you eat. This is my kind of meal. I’m making this next! Yummy 🤤
Weeknighting forever!!
That’s a great post workout meal, keep up the good work!
Cripsy salmon is something I crave sometimes. Should eat more often or fish in general XD
That looks dope as hell - lots less messy than the chicken thighs I usually use for teriyaki YUM
I would love a video for ideas on how to use ponzu seasoning sauce, in tje context of a poke bowl perhaps?
That is gorgeous!!!! Love everything that's in it. Can't wait to make it, thanks Bri.
Didn't even know Broccolini was a thing. Sounds like a vastly improved broccoli cultivar. Fantastic recommendation dude
I bet that Teriyaki pan is a lot of fun to clean after that reduction... Even so, it looks incredible and I'll have to try it out, after all I love cleaning hard to clean pans ;-)
Love your stuff! Looks so dope, on the menu for next week!
I’ve been sorely disappointed with store bought “teriyaki” sauce, so thank you! My mouth was screaming for a little squish of lemon on the veg, though. Would that be bad?
That sounds great to me - or better yet, a little splash of rice vinegar right at the end of cooking.
That looks freaking amazing!!!
unrelated t today's video but, where do you get your chef gloves that are often seen in your videos?
Making this tonight for dinner ❤ thanks for the great cooking channel ! Love your content 🎉
Interesting...I'm not a fan of salmon, but I have the same opinion as you do about Teriyaki. I generally avoid it because I hate the jarred stuff. When I think about making a sauce like that, I just have it in mind that it's going to take a long time. I gotta try this with some chicken breasts or some tenderloin tips. Awesome vid
this sauce would be great with both!
Looks exceptional! Hope you made "bacon" with that skin. It's awesome sauteed or grilled (I use a little hickory salt and pinch of brown sugar)
Scrape the sides of your pot so that they cook with the rest of your sauce. Things sticking on the top of your pot don't cook like things submerged, if at all
Just watched your 1 hour meal prep for meals for a week, the one from after your cruise. Love the idea of the low sugar teriyaki which led me to this video. Is there a coconut aminos, etc, version of your teriyaki recipe? (Reviews on Amazon for the store bought version were not encouraging and it isn't available in a store near me according to the Kevin's Natural website. )
That is beautiful!
Bri, you make videos of food that I really want to eat and think I can achieve. Thanks 👌🍳
When I put teriyaki salmon under the broiler after a last glaze, the thin edges of the salmon get kind of crispy, like salmon candy. Dinner's already planned for tonight, but I know what I'm making tomorrow! Thanks, Brian!
Can we get Cioppino seafood stew from you?
Hey Bri! Love your videos. Question - I have the same Boos Block as you (Xmas gift in 2020) and I was wondering how you care for it/maintain it?
This looks absolutely delicious. I can't wait to make this. Thank you for sharing ❤️ 😊
This looks amazing! Can’t wait to try it! Thanks Brian 👏♥️
The skin is the best part!
Dude. The skin is the best part in teriyaki salmon.
Awesome video. Please make a Scotch Eggs recipe video and a grilled Unagi with rice (Brian-Style) too.😊🍀
Great suggestion!
I love you, love your cooking, and love your videos. When you complain that American Teriyaki is too sweet (I agree), then proceed to dump a ton of brown sugar into the sauce is boggling. I lived in Japan for 12 years and lived and breathed Japanese Teriyaki. The first time I tried American style Teriyaki I gagged, the stuff is abysmal. Japanese Teriyaki is made with three basic ingredients equal parts Soy Sauce, Mirin, and Sake. Mirin gives Teriyaki its sweetness, the best mirin (Hon Mirin) is difficult to obtain in the USA because of its alcohol content. Sake's distinct taste enhances the flavor. It is easy to find cheap Sake ($3.99 a bottle) in many grocery stores. Don't buy cooking Sake, it's nothing more than watered down Sake so importers can avoid alcohol taxes, and is generally more expensive than the regular cheap stuff. Additionally you can add flavor modifiers like ginger, garlic and sesame seeds, depending on your preferences. Also if the sauce needs to be thickened, usually potato starch is used, although corn starch works as well. Thank you for the video.
I tend to say the same thing about "cooking" wine. Never use anything in food that you wouldn't drink.
T-Sauce 0:35 Teriyaki sauce glaze and at 4:31
Teriyaki Salmon looks fantastish. Def gonna make this soon. Thanks, Bri!
I watch several cooking channels but I've followed your recipes the most. They are usually pretty simple to follow and complete. The salmon came out crunchy and delicious (I used wild Alaskan because why not). Unfortunately my teriyaki didn't come out as thick as yours. Not sure where I went wrong but it still tasted great and my wife was happy :). Thank you and please keep making these awesome videos!
Just had this for dinner yday- it's so bomb - followed Adam Liaw's teriyaki sauce recipe.
Splash the veg with water and cover it to steam it to soften and too keep their colour
Can this dish be done with any other fish? Like Snapper? Salt water fish? not a fan of Salmon. Thanks in advance to te responses! 💜 the sauce looks really good 👏🏽👏🏽