Sous Vide Honey Garlic Salmon: Irresistible Glazed Perfection

I’m Jasmine, the home cook behind SousVideRecipe.com. If you love the idea of perfectly cooked steak or unbelievably tender chicken, you’re in the right place. I believe sous vide isn’t just for restaurants—it’s a game-changer for home kitchens too.

Growing up in sunny Florida, I was inspired by fresh coastal flavors, but discovering sous vide truly transformed how I cook. That first melt-in-your-mouth salmon from a warm water bath? Life-changing.

Here, I share approachable recipes for real home cooks—no complicated techniques or hard-to-find ingredients. Whether you’re new to sous vide or looking to level up, this site is your go-to for tips, inspiration, and reliable results.

Cooking should be joyful, forgiving, and full of delicious surprises. Sous vide just makes it more fun. Welcome—I’m so glad you’re here. Let’s make magic, one perfectly cooked bite at a time.

Sous Vide Honey Garlic Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to perfectly cook Sous Vide Honey Garlic Salmon at home with this easy recipe. Get ready to impress your guests with this flavorful dish!

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Sous Vide
• Cuisine: International

Ingredients

Scale 1x2x3x

• 1 tbsp (15 ml) olive oil
• salt
• pepper
• 4 cloves garlic
• lemon zest
• 1/4 cup (60 ml) honey
• 2 tbsp (30 ml) dijon mustard
• 1 tsp (5 ml) soy sauce
• 1 tbsp (15 ml) melted butter

Cook Mode Prevent your screen from going dark

Instructions

1. Set your Sous Vide device to a temperature of 130°F (54°C) and let it heat up for 45 minutes.
2. Place the fillets into two separate small vacuum-sealable bags and seal them tightly.
3. Pour olive oil over the fillets, then season with salt, pepper, minced garlic, and lemon zest.
4. While waiting, mix honey, Dijon mustard, soy sauce, and melted butter in a small bowl and keep it aside.
5. Once the time is up, take the bags out and open them. Use paper towels to dry the fillets.
6. Generously coat the fillets with the prepared glaze, then use a kitchen torch or broiler to quickly caramelize the glaze until it bubbles.

Notes

• Remember to dry the fillets with paper towels before applying the glaze for better adherence.
• Adjust the glaze’s sweetness by varying the amount of honey to suit your taste.
• For enhanced flavor, allow the fillets to marinate in the glaze before caramelizing.

Nutrition

• Calories: 400
• Fat: 10g
• Protein: 15g

Sous Vide Honey Garlic Salmon

Fundamentals

Cooking with sous vide transforms your salmon into a succulent, tender dish packed with flavor. The technique involves vacuum-sealing your salmon fillets and immersing them in a water bath set at a precise temperature. By cooking sous vide, you ensure that every bite of your honey garlic salmon is perfectly cooked without the risk of overcooking.

The combination of honey, garlic, and Dijon mustard creates a glaze that caramelizes beautifully on the salmon’s surface. This method not only enhances the taste but also locks in moisture, resulting in a juicy and delectable meal every time. For more inspiration, explore our Sous Vide Pomegranate Avocado Salmon recipe.

Preparation/setup

Begin by setting your sous vide device to a temperature of 130°F (54°C) and allow it to reach the desired temperature over 45 minutes. Meanwhile, prepare your salmon by placing the fillets into vacuum-sealable bags. Ensuring a tight seal is vital to maintain the integrity of the cooking process and prevent water from entering the bags.

Pour olive oil over the fillets and season with salt, pepper, minced garlic, and lemon zest. These ingredients infuse the salmon with subtle yet impactful flavors. While your sous vide device heats up, mix honey, Dijon mustard, soy sauce, and melted butter in a small bowl to create a luscious glaze.

Mastering the Sous Vide Technique

Technique

The sous vide technique shines in its ability to deliver consistent results. By maintaining a steady temperature, it ensures an even cook throughout the salmon. After sealing your fillets, immerse them in the preheated water bath. The slow cooking process allows the flavors to meld perfectly, giving you a taste experience like no other.

Once the cooking time is up, carefully remove the bags from the water bath. Pat the salmon dry with paper towels to prepare for the glazing process. The next step involves generously coating the fillets with your prepared honey garlic glaze, ready to be caramelized.

Tips/tricks

For that perfect caramelized finish, use a kitchen torch or broiler to make the glaze bubble and develop a rich, glossy sheen. Be attentive to avoid burning the glaze, as this can alter the flavors drastically. If you’re looking for more sous vide recipes, check out our Sous Vide Maple Dijon Salmon.

Experiment with different glaze ingredients to suit your palate. Adding a touch of chili for heat or a splash of citrus for brightness can elevate the dish. Always ensure your equipment is properly calibrated for the best results.

Perfecting Your Sous Vide Honey Garlic Salmon

Perfecting results

To perfect your sous vide honey garlic salmon, focus on the quality of your ingredients. Fresh, high-quality salmon makes a world of difference in flavor and texture. Adjust the seasoning of the glaze to your preference, ensuring a balance between sweet, savory, and tangy notes.

Consistency is key in achieving restaurant-quality results at home. By mastering the sous vide method, you can replicate this dish with ease, impressing both family and guests alike. For a delightful side dish, consider pairing it with our Sous Vide Garlic Mashed Cauliflower.

Troubleshooting/variations

If your salmon turns out underwhelming, check the seal on your vacuum bags and ensure the temperature setting is correct. Small adjustments can make a significant impact on the outcome. Feel free to explore variations by incorporating herbs or spices into the vacuum bags for additional depth of flavor.

Remember, sous vide cooking is forgiving and allows for creative experimentation. Don’t be afraid to tweak the recipe to better suit your taste preferences or dietary needs. For more ideas, you might enjoy our Sous Vide Garlic Cilantro Spatchcock Chicken.

Serving and Storing Your Sous Vide Honey Garlic Salmon

Serving/presentation

Presentation is the final touch that elevates your meal. Arrange the salmon fillets on a plate, garnished with fresh herbs or a slice of lemon for a pop of color. A well-plated dish not only looks appealing but enhances the dining experience.

For serving, consider pairing your sous vide honey garlic salmon with a light, refreshing salad or steamed vegetables. This combination complements the rich flavors of the salmon without overpowering it. For more inspiration, check out this Honey Garlic Butter Steak and Rice Skillet recipe.

Pairings/storage

Store any leftover salmon in an airtight container in the refrigerator for up to two days. When reheating, gently warm the salmon to maintain its texture and flavor. Avoid microwaving, as it can dry out the fish.

Pair your sous vide honey garlic salmon with sides that accentuate its flavors. Consider serving it with roasted vegetables or a simple grain salad. These options provide a balance of textures and complement the sweetness of the glaze.

Conclusion

Mastering sous vide honey garlic salmon is a rewarding culinary journey. The sous vide technique ensures perfectly cooked salmon every time, making it a staple for both novice cooks and seasoned chefs. By focusing on quality ingredients and precise execution, you can elevate your home dining experience with each meal.

The versatility of this dish allows for endless creativity and experimentation. Whether you’re serving it for a special occasion or a weeknight dinner, the flavors and textures are sure to impress. By following these guidelines, you can confidently create a delicious, restaurant-quality meal in the comfort of your own kitchen.

FAQs – Sous Vide Honey Garlic Salmon