For perfectly cooked salmon every time, look no further than this sous vide recipe. For an Asian flare, the salmon is served with a garlic ginger sauce.
Let me start by saying that I am not a cooked fish person. Sushi? One of my favorite foods. But cooked fish? No thank you. A lot of it stems from getting sick from fish when I was little and then again two or three times when I was in college. But as a dietitian, I cringe inside knowing how healthy fish is for me and sushi is not the most budget-friendly option for getting my two servings of fish in each week.
Bry also isn’t, well wasn’t, a cooked fish person when I met him, but he has slowly grown to enjoy a filet of baked salmon or panko crusted haddock. The reason for telling you this? Bry LOVED this salmon, and me, well…let’s just say cooked salmon and I may never be friends. So, whether you’re already a fan of salmon or just growing into the idea of eating cooked fish, this sous vide method is the perfect way to prepare your fish without worrying about the house smelling fishy or overcooking it.
Yup, no risk of dry salmon. With the sous vide method, there’s more of a concern of overly moist fish if you cook it for too long. To prepare, we followed recommendations from Serious Eats’ Salmon Sous Vide Guide. Because we are still more sushi than cooked salmon fans, we cooked the salmon at 110F, which resulted in an incredibly soft and buttery salmon. However, if you like your salmon a bit more cooked, yet still tender and flaky cook at 120F instead. With either temperature, you’ll be cooking your salmon for 45 minutes in the sous vide water bath. Again, do not go much over the 1 hour mark as the salmon will get unappetizingly soft.
For more info on what sous vide is, check out my earlier post here.
When deciding which aromatics to use for the salmon, we again thought of our love for sushi and went with freshly grated ginger. To serve, I made a simple ginger soy sauce dip; however, if you are a true salmon lover then the sauce is completely unnecessary as the fish packs a ton of flavor from the ginger alone. An important note: do not use lemon or any other very acidic ingredient as an aromatic as it will alter the texture of the fish.
So here’s a toast to at least half of the Healthy Toast household being a cooked fish convert!
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I love salmon! This reminds me I need to eat more of it haha. I pretty much only eat ginger with sushi so I think that’s funny you mentioned that part when you were thinking of your aromatics.
Ginger and salmon are just meant to be I think 😉