Sous Vide “Smoked” Salmon

Anova Culinary

With the Anova Sous Vide Precision Cooker and a little bit of liquid smoke, you can get all the flavor of smoked fish without the dry texture. As we learned the first time we used the Anova, brining the salmon before precision cooking is the key to success for this recipe.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 00:30

Temperature : 130F / 54.4C



  1. Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to one hour.
  2. Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
  3. Remove the salmon from the brine and rinse with cold water. Pat dry and season with smoked salt, smoked pepper, and brown sugar.
  4. Place salmon in a large zipper lock or vacuum seal bag with the liquid smoke. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and place on a wire rack. Place wire rack on a rimmed baking sheet. Heat broiler to high.
  2. Broil salmon until the skin is crisp and golden brown, about 5 minutes. Serve.