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!!
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'!
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.
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.
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 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.
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%
My favourite chef on UA-cam 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
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 UA-cam subscribers!
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.
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!
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.
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.
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.
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.
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...
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! :)
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.
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.
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.
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'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.
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 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.
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 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 ;-)
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
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’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?
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
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!!
Thanks! Clear instructions
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'!
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😍
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.
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
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!!!
You should make merch! We love your videos and would love to support you even more!
Dusting the Salmon with some starch makes it even crispier. It only needs a tiny amount and makes a big difference.
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.
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%
Yum yum yummy. Thank you for sharing this recipe 😋
My favourite chef on UA-cam 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
Finally an upload from Mr "Let's eat this thing"❤️❤️❤️
Thanks for including Celcius conversions, makes life easier!
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 UA-cam subscribers!
Love these weeknighting recipes! I'm excited to try this one. Please do more lunch salad recipes!
Great video , you have inspired me to try cooking and give new foods a shoot .
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.
I combined your teriyaki salmon and salmon BAS recipes to make a salmon rice bowl!
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!
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.
Weeknighting is such a good idea, keep doing it!
Wow! This will be in my rotation!
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.
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
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.
Looks awesome dude!🍻
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.
wow ty another great video love the recipe
I just made this. Sooo good. Ty for a great recipe.
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.
Love your stuff! Looks so dope, on the menu for next week!
Looks so yummm! thanks again Bryan!
Looks delish, Bri!
Wow, I can’t wait to make this. Thank you Brian!
This is unreal. I was looking for a good teriyaki recipe and I see you posted this 6 minutes ago. Thank you so much.
You used the same brand/type rice my Japanese mom uses every day. Good stuff.
This looks fabulous. Definitely going shopping and making this. Another great, thoughtful recipe. Thanks for the great content.
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...
That’s a great post workout meal, keep up the good work!
Making this tonight for dinner ❤ thanks for the great cooking channel ! Love your content 🎉
Publish a cookbook!
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! :)
if you like the combo of spinach and broccolini, you might try Chinese broccoli, also called Gai Lan.
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.
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
Looks so good. Can’t wait to make this.
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!
That is gorgeous!!!! Love everything that's in it. Can't wait to make it, thanks Bri.
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.
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.
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.
This is my new fave foodtuber, hes going to make it to 1mil subs easily
We eat salmon a lot, same kind you eat. This is my kind of meal. I’m making this next! Yummy 🤤
This looks amazing! Can’t wait to try it! Thanks Brian 👏♥️
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.
This looks absolutely delicious. I can't wait to make this. Thank you for sharing ❤️ 😊
Going to cook this next week!
That looks freaking amazing!!!
That looks dope as hell - lots less messy than the chicken thighs I usually use for teriyaki YUM
T-Sauce 0:35 Teriyaki sauce glaze and at 4:31
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!
One of my favorite meals is teriyaki chicken sandwich with mushrooms and provolone. Definitely going to have to give that sauce a try!
That looks amazing. I love salmon.
Thanks for watching Felix. Salmon is a weeknight staple
@@BrianLagerstrom nice
Bri, you make videos of food that I really want to eat and think I can achieve. Thanks 👌🍳
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.
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!!!!
Weeknighting forever!!
I would love a video for ideas on how to use ponzu seasoning sauce, in tje context of a poke bowl perhaps?
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.
Cripsy salmon is something I crave sometimes. Should eat more often or fish in general XD
You make cooking every meal look SO easy!! 😃
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.
Didn't even know Broccolini was a thing. Sounds like a vastly improved broccoli cultivar. Fantastic recommendation dude
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)
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 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
Just had this for dinner yday- it's so bomb - followed Adam Liaw's teriyaki sauce recipe.
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
That is beautiful!
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!
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. )
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!
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’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.
The skin is the best part!
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
Splash the veg with water and cover it to steam it to soften and too keep their colour
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!
If you want the omega 3, best to keep the fat and (descaled) skin on ;) If you want to mellow out the fishiness then add some ginger to the salmon.
Awesome video. Please make a Scotch Eggs recipe video and a grilled Unagi with rice (Brian-Style) too.😊🍀
Great suggestion!
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?
Dude. The skin is the best part in teriyaki salmon.
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 👏🏽👏🏽
Teriyaki Salmon looks fantastish. Def gonna make this soon. Thanks, Bri!
unrelated t today's video but, where do you get your chef gloves that are often seen in your videos?