This Sous Vide Miso Salmon Recipe features:
- Only 5 ingredients and 5 minutes hands-on.
- Instructions for sous vide cooking.
Miso marinated salmon makes an easy, no fuss, full-flavored dish to pair with rice, quinoa or even on top of mashed potatoes. The marinade and sauce for this Miso Salmon dish is made of 3 easy-to-find Japanese ingredients available at most supermarkets: Miso, Mirin, Saké.
Whisk shiro (white) miso paste, Japanese saké and mirin (Japanese sweet cooking wine) together.
Whisk until smooth.
Spread mixture over salmon fillets.
Place in gallon freezer bag, with a couple pats of butter. Not much, just a little.
When cooking seafood or delicate items, I don’t like using my vacuum sealer. The vacuum sealer sucks out the air too harshly, which can damage the delicate fish, or just make the fish misshapen during cooking. Instead, I use the water displacement method.
Submerge the bag until just under the seal.
Seal bag. The water will displace the air, resulting in a bag and seal that’s good enough for sous vide.
Clip to edge of pot.
Set the sous vide to 104F/40C. Let cook for 30 minutes at temperature.
When Miso Salmon is done, remove salmon fillets (be careful not to break the fish) and reserve the remaining miso sauce in the bag. Pat the fillet with a paper towel and wipe off some of the miso. If you don’t the miso will burn in the pan when you sear.
Sear both sides of salmon in a bit of cooking oil.
Serve with the remaining miso sauce, top with sesame seeds or green onion.
Note on the Nomiku Sous Vide
We’ve been testing out the Nomiku Sous Vide for the past 2 months and love the darling little machine! Here’s our full review.
Sous Vide Salmon Recipe
Ingredients
- 2 tablespoons miso paste
- 2 tablespoons Japanese sake
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons butter
- 4 pieces salmon (about 5 ounces each)
- 1 tablespoon cooking oil
- 1 green onion, very thinly sliced or sesame seeds (optional)
Instructions
- In a bowl, whisk together the miso, sake and mirin until smooth paste forms. Spread mixture over each salmon fillet. Add the salmon to a gallon freezer bag, insert the pieces of butter. Set sous vide to 104F/40C. Once at temperature, cook for 30 minutes.
- When salmon is done, remove from bag, carefully pour miso butter mixture in a bowl and reserve. Pat the salmon pieces dry with a paper towel to wipe off excess moisture
- Heat a frying pan over medium high heat. When hot, swirl in the cooking oil. Add the salmon pieces and sear each side for 1 minute. Remove the salmon to a serving plate. To the frying pan over low heat, pour in the reserved miso butter sauce and cook for 30 seconds, to thicken. Pour sauce over salmon and top with green onions or sesame seeds, if desired.
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What type of pan do you sear in? My fish often sticks.
I like using seasoned cast iron or nonstick.
Do you start the water in the pot at room temperature? It looks like you started at a water temp of close to 78º
Water temp is just straight from tap, at room temperature (we live in S. Florida and Las Vegas…it’s hot here!). Just start with room temperature water, whatever that may be.
Loved this. Yet another keeper to the recipe box! 🙂
The recipe ingredients and instructions are not showing up on this page, I had to go digging to find it on another page.
Hi Julie-sorry about that! WordPress ate my recipe! Reposted with recipe. Thanks! jaden
Salmon turns out better Sous Vide if it’s brined first. It eliminates the albumin (the unsightly funky coagulated protein). 30min in 4 cups ice water /1/4 cup kosher salt does the trick.
Thanks for the tip, Robert!