Sous Vide Bacon-Wrapped Salmon

(8)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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!
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Ingredients for 2

  • 1 quart ice water

  • 1/4 cup kosher salt

  • 2 (6-ounce) salmon fillets, skin removed

  • 4 strips smoked bacon (not thick-cut)

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 125°F (51°C).

  • Step 2

    Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to 1 hour.

  • Step 3

    Remove the salmon fillets from the brine, rinse with cold water, and pat dry.

  • Step 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.

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

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125 F / 51.7 C Recipe Temp
Recipe Time
Prep Time