Sous Vide Frozen Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
285 kcal
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Course
Main Course, Dinner
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Cuisine
French
Sous Vide Frozen Salmon Recipe
Description
The Sous Vide Frozen Salmon Recipe starts by seasoning frozen salmon fillets with salt and pepper, sealing them in a bag using the water displacement technique. The sealed fish cooks submerged in a water bath precisely held at 130°F for 70 minutes, gently bringing the salmon to a consistent medium doneness without overcooking.
After sous vide cooking, the salmon is removed and dried, then seared in a honey garlic sauce crafted from minced garlic, soy sauce, white vinegar, and honey, thickened over heat. This adds a flavorful glaze that contrasts with the fish’s tender, moist interior. Optional toppings like chopped green onion and sesame seeds contribute fresh and nutty accents.
Serving the salmon with the honey garlic sauce creates a harmonious balance of sweet, savory, and lightly acidic notes. The sous vide approach ensures flaky flesh while maintaining juiciness, ideal for those seeking precise texture control.
Cooked salmon can be stored in an airtight container refrigerated for up to three days. Reheat gently to retain moisture and flavor.
Ingredients
- 3-4 salmon fillet frozen
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar (or rice vinegar)
- 1/4 cup honey
- green onion chopped, optional
- sesame seed chopped, optional
Instructions
Sous Vide Cook Frozen Salmon
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 130°F (54°C). If you’d like to try other temperatures, see the temperature guide in the post.
- Season the frozen salmon with salt and pepper.
- Place seasoned salmon to a zip-top bag in a single layer.
- Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).
- Keep the bag in the water bath and cook for 70 minutes for 1.5-inch fillets. (Make sure the fish is fully submerged while the seams of the bag are above water.)
Make Honey Garlic Sauce
- Add minced garlic, vinegar, soy sauce, and honey into a skillet, and cook until it thickens.
Sear the Salmon
- When the timer goes off, take the salmon out of the bag, and dry the surface with paper towels.
- Place the skillet on medium-high heat and add olive oil. Once hot, add the salmon skin-side facing down and sear about 1 minute. Flip the salmon and sear the other side for 30 seconds. Remove from the heat.
- Add honey garlic sauce to the skillet and coat the salmon with the sauce evenly. Serve with your favorite vegetables and enjoy!
Notes
- Store cooked salmon in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 560mg | 23% |
| Potassium | 655mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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