Sous Vide Miso-Marinated Salmon
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 necessary for the glaze. We wanted fish that was silky and moist but still had that contrasting caramelized crust. We were able to achieve this by cooking the salmon sous vide at an especially low temperature—110°F/43.5°C—before putting it under the broiler. This allowed us to keep the fish supertender even after that final blast of heat in the oven.