Horseradish Maple Syrup Salmon


Katherine wants, Randy cooks.

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This herb-crusted salmon is perfectly cooked and ready for a Mother's Day party.
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Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.

Ingredients for 6

  • ½ side salmon (2 ½ pounds; 1.1kg), pin bones removed

  • 3 tablespoons maple syrup

  • 2 tablespoons freshly grated horseradish

  • Zest and juice of 1/2 lemon

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon kosher salt

  • 1 teaspoon crushed black peppercorns


  • Step 1

    Attach the Anova Precision Cooker to a vessel of water. Heat the water to 117°F (47°C).

  • Step 2

    Place the salmon into a large vacuum seal bag.

  • Step 3

    Whisk together the remaining ingredients in a medium bowl. Pour over the flesh of the salmon in the vacuum seal bag.

  • Step 4

    Seal the bag airtight and transfer to the water bath. Cook for 45 minutes.

    • Finishing Steps

    • Step 0

      Remove the salmon from the bag and place on a wire rack set on a sheet pan.

    • Step 1

      Heat a broiler to high with the rack in the closest position to the heating element.

    • Step 2

      Once the broiler is fully heated, transfer the salmon to the broiler and cook until a browned crust forms, about 4 minutes.

    • Step 3

      Serve immediately.

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117 F / 47.2 C Recipe Temp
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