Sous Vide Miso Salmon

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Christina Wylie

Koh Samui Thailand

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, ...

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If you dislike overcooked, dry salmon, you'll absolutely love this recipe - because it's cooked perfectly every single time. The salmon is cooked at 40ºC for 30 minutes, and because it's cooked in a miso and mirin marinade, it's also packed with flavor.
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Ingredients for 2

  • 1 (12-ounce) skinless salmon fillet, halved lengthways

  • 1/4 cup miso paste

  • 2 tablespoons mirin

  • 1 tablespoon light brown sugar

  • 1 tablespoon vegetable oil

  • Sesame seeds

  • Steamed rice or an Asian-inspired salad, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 104ºF (40ºC).

  • Step 2

    Place the salmon in a large zipper lock or vacuum seal bag. Add the miso, mirin, and brown sugar. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    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. Gently remove the salmon from the bag and discard any remaining cooking liquid.

    • Step 1

      Heat oil in a medium non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total. Transfer to a cutting board.

    • Step 2

      Slice salmon into 1/2-inch-thick pieces (optional), top with sesame seeds, and serve with rice or a salad.

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104 F / 40 C Recipe Temp
Recipe Time
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