Sweet and Smoky Sous Vide Salmon

Sweet, smoky, and impeccably prepared. Show off your salmon prowess using this killer recipe that takes salmon to the next level.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:35

Recipe Time: 00:45

Temperature Options:

Medium rare - 1” or less - Soft and buttery

115F / 46.1C

Ingredients

• 2 salmon filets, skinless
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon mustard powder

Directions

1. Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C.
2. Season salmon with 1/2 of the kosher salt. Place into a ziplock bag and refrigerate for 30 minutes.
3. Combine brown sugar, remaining salt, smoked paprika, and mustard powder and mix to combine. Season both sides of salmon with rub.
4. Place salmon into a ziplock bag, submerge using water-displacement method and cook for 45 minutes.

Finishing Steps

1. Remove salmon from bag, and pat dry.
2. Sear salmon for 30 seconds a side in a non-stick skillet.
3. Serve and enjoy!