Imagine biting into a piece of salmon that’s so perfectly cooked it never lost any of its moisture. Okay, now open your eyes—oh, were we the only ones who closed ours? Regardless, with the help of sous vide cooking, that dream can become your reality.MORE+LESS-
Updated September 21, 2019
skin-on salmon fillets (4 oz each)
tablespoon vegetable oil, if desired
Asian Sesame Sauce
cup reduced-sodium soy sauce
tablespoons packed brown sugar
teaspoon chili garlic sauce
teaspoon ground ginger
teaspoon toasted sesame oil
tablespoons finely minced green onion
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
heat-safe quart-sized plastic vacuum storage bags for sous vide
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
Rub salmon with salt. Place 1 salmon fillet in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate salmon until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to heat at least 1 hour and up to 2 hours. Carefully remove bags from water bath. Cut open bags, and transfer salmon to plate; discard remaining liquid in bags, and pat fillets dry.
While salmon cooks, prepare Asian Sesame Sauce. In 1-quart saucepan, heat soy sauce, brown sugar, chili garlic sauce and ginger to simmering over medium heat. Reduce heat; simmer 2 to 4 minutes, or until thick enough to coat back of spoon. Remove from heat. Stir in lime juice and sesame oil. Stir in green onion and sesame seed. Brush salmon fillets with sauce.
If desired, to sear salmon after sous vide cooking: Gently rub flesh side of fillets with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add fillets; cook flesh side down 1 minute 30 seconds to 2 minutes or until just browned. Brush salmon fillets with sauce.
To cook salmon from frozen: Label bags with contents, date and add the uncooked salmon to the bag. Freeze up to 3 months. Cook frozen salmon according to recipe, increasing cook time to at least 1 hour 30 minutes and up to 2 hours 30 minutes.
- To vacuum-seal the salmon fillets, we used a FoodSaver™ countertop vacuum sealer with a moist-seal setting.
- We used an Anova™ Precision Cooker that clips onto the side of the container with an adjustable clamp when testing this recipe. This is an immersion, stick-type of sous vide machine. Follow manufacturer’s directions for your device.
- We prefer using skin-on salmon fillets for sous vide cooking. Leaving skin on helps fish keep its shape through vacuum-sealing and cooking processes.
Serving Size: 1 Salmon Fillet and about 4 teaspoons Sauce
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- If you’ve just started exploring the world of cooking sous vide, this recipe is a great place to start. It’s virtually foolproof and you’ll end up with deliciously moist cuts of salmon every time. Seasoned in salt alone, these sous vide fillets pair well with an Asian sesame sauce or any other fish-friendly dressing.