Sous Vide Salmon with Orange Sweet and Sour Sauce


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Salmon has quickly become a favorite sous vide meal in our house. It cooks quickly, and we can sauce it any way we like (Okay, any way I like!). I have made this simple twist on sweet and sour sauce by making it orange scented, even adding the juice from the blood orange I just couldn’t resist in the market.
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Precision® Cookers

Sous vide made easier than ever.

Ingredients for 2

  • 1 (12-ounce) skin-on salmon filet

  • Salt and freshly ground black pepper

  • 2 teaspoons corn starch

  • 3/4 cup freshly squeezed orange juice

  • Juice of 1 lemon

  • 2 tablespoons light brown sugar

  • 1 tablespoon cider vinegar

  • Pinch red pepper flakes

  • Sesame seeds, for serving

  • Fresh cilantro, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).

  • Step 2

    Season salmon with salt and pepper. Place in a large zipper lock bag and seal using the water immersion technique.

  • Step 3

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

  • Step 4

    While the salmon cooks, prepare the sauce: In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Combine orange juice, lemon juice, brown sugar, and vinegar in a medium saucepan. Bring to a rapid boil over medium-high heat. Remove from heat and whisk in cornstarch slurry. Stir in red pepper flakes. Cover to keep warm.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag. Remove skin from the salmon and transfer to a serving plate. Top with orange sauce, garnish with sesame seeds and cilantro, and serve.

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122 F / 50 C Recipe Temp
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