Sous Vide Miso-Marinated Salmon

30 comments

We were able to achieve fish that was silky and moist but still had that contrasting caramelized crust by cooking the salmon sous vide at an especially low temperature before putting it under the broiler.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES 4

TIME Sous vide: 30 to 45 minutes; active cooking time: 20 minutes, plus at least 5 hours marinating time

Sous Vide Temperature 110°F/43.5°C (farmed) or 105°F/40.5°C (wild)

Sous Vide Miso-Marinated Salmon
Sous Vide for Everybody

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Miso-glazed salmon has the potential to deliver succulent, umami-rich fish with a beautifully laquered exterior. But all too often the salmon ends up with an overcooked, chewy interior due to the extended broiling process typically necessar...

Print