Sous Vide Salmon Belly


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 130 F / 54.4 C
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This sous vide salmon belly is probably our favorite thing we’ve made (ever) with the Anova Sous Vide Precision Cooker — and we’ve made a lot! It is so perfectly cooked and the flavor is an amazing balance of sweet, salty, and spicy. Salmon fillets will do if you can’t find salmon belly, but we really recommend trying to find this cut of salmon. You’ll be amazed at the taste and texture.
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Ingredients for 4

  • 1/4 cup maple syrup

  • 1/4 cup soy sauce

  • 1 tablespoon Sriracha sauce

  • 1 pound salmon belly, skin removed


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • Step 2

    In a medium bowl, whisk together the maple syrup, soy sauce, and Sriracha. Transfer to a large zipper lock bag with the salmon. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and serve immediately. (Alternatively, transfer the bag to an ice bath and let the salmon cool to room temperature. Refrigerate until chilled before serving cold.)

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time