Sous Vide Bacon-Wrapped Salmon

Everything is better when it’s wrapped in bacon, including these salmon filets, made with the Anova Sous Vide Precision Cooker. We like to serve this drizzled with a little balsamic reduction, but it's not necessary. We've found that brining salmon gives it better texture when cooked with the sous vide, so don't skip that step!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 1 quart ice water
• 1/4 cup kosher salt
• 2 (6-ounce) salmon fillets, skin removed
• 4 strips smoked bacon (not thick-cut)

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
2. Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to 1 hour.
3. Remove the salmon fillets from the brine, rinse with cold water, and pat dry.
4. Wrap each fillet with the bacon and secure with butcher’s twine. If your salmon is a thinner cut, you may need to fold the piece in half lengthwise and then wrap with bacon.
5. Place fillets in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and pat dry. Season with salt and pepper.
2. Heat a non-stick skillet over medium-high heat for 2 minutes. Add the bacon-wrapped salmon and sear until golden brown on all sides, about 5 minutes. Serve.