Sous Vide Miso Maple Salmon

Sous Vide Miso Maple Salmon

 

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.

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Meanwhile, make up your sauce. Mix together white miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.

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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.

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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.

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Finish with any remaining sauce and serve with a fresh green salad for an incredibly simple, healthy dinner.

Sous Vide Miso Maple Salmon

Sous Vide Miso Maple Salmon
 
Prep time
Cook time
Total time
 
Sauce adapted from Maximum Flavor
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 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
Instructions
  1. Whisk together water, salt, and sugar until dissolved. Prepare salmon by removing skin and pin bones and cover with brine. Refrigerate for 2 hours.
  2. While salmon is brining, whisk together miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.
  3. 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.
  4. 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.
  5. Finish with remaining sauce and serve.

 

{ 10 comments… add one }

  • Josh T February 4, 2014, 7:12 am

    Hi, love the recipe but was wondering if you could lower the temp down to something like 125-130 for medium rare? 212 seems very very high for salmon and it feels like that would overcook the fish. Thanks!

    Reply
    • Cooking Madly February 4, 2014, 7:17 am

      That IS high, now that I think about it. I didn’t write down the details when I cooked it, unfortunately, and was going off memory. I bet I transposed some numbers and the right temp is 122, not 212. Let me change that, and thank you for catching it.

      Reply
  • Yooj March 7, 2014, 7:24 am

    Brine ratio in text, 5%, mismatches ingredient list, which shows 10 percent salt.
    Which is intended? 5 or 10 percent? Thx

    Reply
    • Cooking Madly March 7, 2014, 7:34 am

      5%, sorry. I must have had some scaling math errors there when writing up the final recipe. It’s fixed now.

      Reply
      • Vicente October 3, 2015, 4:21 pm

        Still mismatched in the text (says 5%, but then 50g salt for 500g water). Correct in the recipe. Hate to nitpick, very excited about cooking this right now!

        Reply
        • Cooking Madly October 3, 2015, 4:40 pm

          I apologize, I’ve been focusing more on learning myself than updating the blog. I’ll take care of that right now.

          Reply
          • SallyBR October 3, 2015, 5:56 pm

            You are a total class act! 😉

            Reply
  • SallyBR May 16, 2014, 12:12 pm

    Hello there! Just found your site while searching for a salmon recipe to inaugurate my sous vide gadget (Anova) – so exciting to put it to use!

    I love the idea of the miso maple marinade, now, do you think the brining step is absolutely mandatory? I am tempted to omit it and go straight for the sous vide, but wondered if you tried that….

    Reply
    • Cooking Madly May 16, 2014, 12:56 pm

      I’ve found that brining with fish, chicken, and pork really does help. It’s not in any way necessary but definitely makes for a superior end product.

      Reply
      • SallyBR May 16, 2014, 12:59 pm

        Thanks… I usually brine pork tenderloin, if I’m afraid it will get too dry, but I will try your recipe tomorrow, if all goes according to plan

        thanks again!

        Reply

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