If you ever want to impress a dinner guest, and they like salmon, serve them this. Cooked sous vide, the salmon is incredibly moist while still being safely cooked. Being brined for 2 hours first adds even more moisture, yet doesn’t oversalt the delicate salmon. The finishing touch is the wonderful miso and maple glaze from the cookbook Maximum Flavor, which I highly recommend to anyone seeking to improve their cooking. The end result is some of the best salmon I’ve ever eaten in my life. If you have the ability to cook sous vide, or have been considering getting an immersion circulator (my preferred way of cooking sous vide, I prefer it to the Sous Vide supreme), then you must try this recipe. If it’s any indication of how much I love it, I’m planning on cooking it again next week.
Start by removing the skin and pin bones from the salmon. Then make up a brine of 4% sugar and 5% salt (500g water, 20g sugar, 25g salt), by stirring together until dissolved. Add the salmon, cover, and refrigerate for 2 hours.
Meanwhile, make up your sauce. Mix together white miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.
When the salmon has finished brining, rinse very well and add to a vacuum sealer bag or zip-lock bag. Pour in half of the glaze and seal. If using a zip-lock bag, use the water displacement method to seal the bag, demonstrated here. Cook at 122°F for 20 minutes, then drain off liquid and place on a baking sheet.
Brush a little sauce over the salmon and broil or finish with a blowtorch to brown. I used the blowtorch method, but plan to try the broiler next time, and compare whether it overcooks it. To be honest, I just forgot to pre-head the broiler.
Finish with any remaining sauce and serve with a fresh green salad for an incredibly simple, healthy dinner.
- 450g (1 pound) fresh Salmon
- 500g (2 cups) water
- 25g (3 tablespoons) salt
- 20g (1/4 cup) sugar
- 70g (1/4 cup) white miso
- 60g (1/4 cup) maple syrup
- 14g (1 tablespoon) red wine vinegar
- 1g (1/2 teaspoon) smoked paprika
- Whisk together water, salt, and sugar until dissolved. Prepare salmon by removing skin and pin bones and cover with brine. Refrigerate for 2 hours.
- While salmon is brining, whisk together miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.
- Discard brine and thoroughly rinse salmon. Place in a vacuum seal pouch with ½ of the miso sauce and seal. Cook sous vide for 20 minutes at 122°F. Start broiler preheating at the same time.
- When salmon is cooked, open bag and discard liquid. Place salmon on a baking sheet, brush a small amount of sauce over the top, and broil until the top starts to brown. Alternatively, you can brown the top of the salmon with a blowtorch or kitchen torch.
- Finish with remaining sauce and serve.