Sous Vide Salmon Belly

(107)

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.

  • Rate This
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

Directions

  • 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 0

      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