Delicious moist, tender salmon cooked by sous vide method. Simple marinade with flavors of ginger and soy perfectly blended with salmon.
This post was sponsored by Fissler. All opinions are my own #souspreme
If you are looking for a perfect, tender moist salmon then you need to try sous vide. This sous vide Salmon is easy to make. This is first time I am venturing into sous vide cooking. sous vide salmon is hard to overcook, and the process is very easy even for a novice cook. If you have Fissler Souspreme Multi Pot in hand, the sous vide is so easy as it comes with program for sous vide. I have made this Sous Vide Salmon with Ginger and Soy Sauce Marinade for our meal.
What is sous vide Cooking
Sous vide also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at an accurately regulated temperature. This method has been around from 1799 and was first described by Benjamin Thompson, Count Rumford in 1799. He used air as the heat-transfer medium in his experiments while attempting to see if he could roast meat in a machine which he had created to dry potatoes. Because of Modernist cooking movement, sous vide start show up in traditional kitchens.
Many people find that sous vide makes meats more tender and vegetables better-flavored. This is because the food is cooked evenly throughout, keeping the juices and the aroma inside. It has been found that sous vide method very useful for cooking fish which is very easy to overcook using traditional methods. So, from now on you won’t need to eat any dry salmon.
If you are looking for an all-around kitchen appliance for fast cooking, slow cooking, plus integrated sous vide then this 6 quart Fissler Souspreme Multi Pot is the one for you. It comes with 18 one-touch cooking programs – from steaming and sautéing to sous vide and fermenting – it cooks soups, meats, grains, beans, yogurt, dough, cake and more. It has Pressure seal system and instant pressure release and adjustable cooking times. Also has cool grip handles and convenient lid holder along with multiple safety locks. Great for any of your cooking adventure.
How I made sous vide Salmon with Ginger and Soy Sauce Marinade
First you need to brine the Salmon, otherwise you will end up with white curd-like stuff (albumin) comes out during the sous vide Cooking. According to America’s Test Kitchen most of albumin is pushed out when fish is smoked, canned or poached. I read that dry brining the salmon with salt and sugar in the ratio of 4:1 for 20 minutes is a good idea. Then wash it in ice cold water before adding any marinade.
I made a simple marinade using soy sauce, Worcestershire sauce, honey, ginger-garlic paste, olive oil , hot sauce and cilantro. You can use your favorite herb. Marinate the salmon for at least 40 minutes to 1 hour.If you have a vacuum sealer use it. I don’t have one so I used the water displacement method to seal the plastic bag with marinade.
Once your marination time of salmon is over then start the Fissler Souspreme Multi Pot with sous vide function the temperature starts at 122˚F then gradually increase to 131˚F by pressing the sous vide button .
After 40 minutes at 131˚F salmon is cooked, remove from water and sear it on a stove top or use a blow torch. Flip it a few times to get crispy sides. Enjoy with plain rice and sautéed green peas.
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Sous Vide Salmon with Ginger and Soy Sauce Marinade
- Fissler Souspreme Multi Pot
- For Brine
- 5 oz two pieces of Salmon
- 2 tsp salt
- ½ tsp sugar
- For Ginger Soy Marinade
- ¼ cup soy sauce
- 3 tablespoon Worcestershire sauce
- 1 tablespoon Honey
- 1/2 tablespoon Ginger garlic paste
- 1/2 tablespoon rice wine vinegar
- ½ tablespoon olive oil
- ¾ teaspoon hot sauce
- 1 tablespoon cilantro
- For searing
- 1 tsp oil
- First brine the salmon fillets.
- Sprinkle salt and sugar all over the filets. Let sit for about 10 minutes, then rinse off with cold water. This is to firm up the fish and give deeper flavor.
- Make Ginger Soy Marinade
- In a bowl add soy sauce, Worcestershire sauce, honey, ginger-garlic paste, olive oil, hot sauce, rice wine vinegar and cilantro. And mix well.
- Add salmon fillets into a Ziploc bag then add ginger and soy sauce marinade. Seal the Ziploc bag air free by water replacement method. And keep it in 1 hour in refrigerator.
- When you are ready sous vide switch on the Sousprime Multi Pot and press sous vide function and start according to manufactures instruction. The temperature starts with 122F. Gradually increase it to 130F and close the lid. Once the temperature reaches 130F. Gradually immerse the sealed bag and close the lid and cook for 40 min.
- Remove the salmon fillets from the bag by draining the marinade with small cut in Ziploc bag. And sear the salmon fillets skin side down over high heat for 45 seconds. Serve immediately, with lemon wedges, sautéed peas and plain rice.
- Delicious meal is ready.
- Make sure to brine the fish before starting Sous vide otherwise they tend to break so easily. This will firm up the fish and increase the flavor.
- You can sear the fish directly in stove top or with blow torch.
- If you have vacuum sealer, then you don't need to use water displacement method.
- * Since we are draining all the the marinade after cooking the salmon, nutrition rates are not that accurate.
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If you are looking for other salmon recipes please check here
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.