Flaky Miso Salmon

I love getting a perfectly cooked piece of salmon, although it doesn't happen as much as I'd like, unless I'm cooking it with my Anova that is! This recipe will give you that perfect, crispy skin and delicious umami flavor running throughout the meat!

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:02

Recipe Time: 01:30

Temperature : 122F / 50C

Ingredients

• 1 tablespoon white miso paste
• 1 teaspoon rice wine vinegar
• Pinch freshly ground black pepper
• 1 (6-ounce) skin-on salmon filet
• 1 tablespoon vegetable or peanut oil
• Celery leaves, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
2. In a small bowl, mix the miso, vinegar, and black pepper.
3. Spread the miso mixture over the flesh side of the salmon. Place in a large zipper lock bag. Seal the bag using the water immersion technique.
4. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Gently remove the salmon from the bag and pat dry with paper towels.
2. Heat oil in a small skillet over high heat. When the oil is shimmering, add the salmon, skin-side down and cook until skin is crisp, 30 seconds to 1 minute. Serve garnished with celery leaves.