How long does it take to make Sous Vide Smoked Salmon?

Based on our recipe instructions, the total time to make Sous Vide Smoked Salmon is approximately 2 hours. This includes 30 minutes to 1 hour for brining the beef filets, the time it takes to sous vide at 130°F (54°C), and the final broiling step to crisp the exterior, which takes about 5 minutes.

What ingredients do I need for Sous Vide Smoked Salmon?

You'll need the following ingredients: 4 cups (960 ml) of water, 1/4 cup (60 ml) of sea salt, 2 (340 g) skin-on salmon filets, 1 tsp of smoked sea salt, 1 tsp of smoked black peppercorns, ground, 1 tsp of light brown sugar, and 1 tbsp of liquid smoke.

Can I prepare the Sous Vide Smoked Salmon without a vacuum sealer?

Yes, you can use the water displacement method if you don't have a vacuum sealer. Simply place the seasoned salmon filets with the liquid smoke in a resealable bag, submerge the bag in water slowly to push the air out, and seal it tightly.

What should I do if I don't have an Anova Sous Vide Precision Cooker?

If you don't have an Anova Sous Vide Precision Cooker, you can use any sous vide immersion circulator that can maintain a consistent temperature of 130°F (54°C). It's important that the device keeps the water at an even temperature to achieve the desired doneness.

How should I serve the Sous Vide Smoked Salmon?

Once the salmon filets are broiled to a crisp and golden brown exterior, they are ready to serve. You can pair them with a light salad, steamed vegetables, or a citrus-based sauce for a refreshing contrast. A side of mixed berries or a glass of chilled apple juice complements the smoky flavors nicely.

Sous Vide Smoked Salmon: Ultimate Savory Delight

Name: Sous Vide Smoked Salmon
Prep time: 45 min
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups (960 ml) water; 1/4 cup (60 ml) sea salt; 2 (340 g) skin-on beef filets; 1 tsp (5 ml) smoked sea salt; 1 tsp (5 ml) smoked black peppercorns, ground; 1 tsp (5 ml) light brown sugar; 1 tbsp (15 ml) liquid smoke

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📑 Table of Contents ▶

Sous Vide Smoked Salmon
Mastering Sous Vide Smoked Salmon
Fundamentals
Preparation/Setup
Elevating Your Sous Vide Experience
Technique
Tips/Tricks
Achieving Perfection with Sous Vide Smoked Salmon
Perfecting Results
Troubleshooting/Variations
Enhancing Your Culinary Presentation
Serving/Presentation
Pairings/Storage
Conclusion
FAQs – Sous Vide Smoked Salmon

I remember the first time I tried sous vide cooking. I was skeptical, wondering if it was just another kitchen fad. But the moment I tasted that first perfectly cooked sous vide smoked salmon, I was hooked. The flavors were so vibrant, and the texture was unlike anything I had ever achieved with traditional cooking methods.

Sous vide opened up a whole new world of culinary possibilities for me. Growing up in sunny Florida, I was no stranger to fresh seafood, but this was a game-changer. The precision of sous vide allowed me to explore flavors and textures in a way I never thought possible. That first bite of sous vide smoked salmon was a revelation, and I knew I had to share this experience with others.

Now, I spend my time creating approachable sous vide recipes for home cooks. Whether you’re new to sous vide or a seasoned pro, there’s always something new to discover. The joy of cooking with such precision is addictive, and it makes every meal an unforgettable experience. Let’s dive into the world of sous vide smoked salmon and explore how you can achieve restaurant-quality results at home.

Sous Vide Smoked Salmon

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Learn how to perfectly sous vide smoked salmon at home with this easy recipe. Impress your guests with delicious, restaurant-quality fish every time.

Author: Jasmine
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Yield: Ingredients for 2
Category: Main Course
Method: Broiling
Cuisine: American

Ingredients

Scale

4 cups (960 ml) water
1/4 cup (60 ml) sea salt
2 (340 g) skin-on beef filets
1 tsp (5 ml) smoked sea salt
1 tsp (5 ml) smoked black peppercorns, ground
1 tsp (5 ml) light brown sugar
1 tbsp (15 ml) liquid smoke

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Instructions

Step 1 Combine the sea salt with the cold water and stir until fully mixed. Submerge the beef filets and chill in the fridge for 30 minutes to an hour.
Step 2 Adjust the Anova Sous Vide Precision Cooker to maintain a temperature of 130°F (54°C).

Step 3 Take the beef filets out of the brine, rinse under cold water, and pat them dry. Season them with smoked sea salt, ground smoked peppercorns, and light brown sugar.
Step 4 Place the seasoned beef filets into a large resealable bag or vacuum-seal pouch along with the liquid smoke. Seal the bag using either the water displacement method or a vacuum sealer set to the moist mode.
Finishing Steps
Step 0 Once the time is up, take the pouch out of the water bath. Carefully remove the beef filets from the bag and arrange them on a wire rack placed over a rimmed baking sheet. Preheat the broiler to its highest setting.

Step 1 Broil the beef filets until the exterior is crisp and golden brown, approximately 5 minutes. Serve and enjoy.

Notes

Make sure to rinse the salmon fillets thoroughly after brining to remove excess salt.
Pat the salmon fillets dry before seasoning to ensure a nice crust forms during smoking.

Use a wire rack over a baking sheet to allow air circulation while smoking for a crispy exterior.

Nutrition

Calories: 400
Fat: 22g
Protein: 50g

Mastering Sous Vide Smoked Salmon

Fundamentals

Sous vide cooking revolves around precision and consistency. For sous vide smoked salmon, maintaining the perfect water temperature is crucial. This method ensures that your salmon is cooked evenly throughout, locking in moisture and flavor. The key is to have a reliable sous vide machine, like the Anova Sous Vide Precision Cooker, to keep the water at a steady 130°F (54°C).

Another fundamental aspect of this method is seasoning. Using smoked sea salt and smoked black peppercorns enhances the natural flavors of the salmon. Adding a touch of light brown sugar provides a subtle sweetness that complements the smoky notes. Liquid smoke is the final touch, infusing the salmon with a deep, rich flavor without the need for a smoker.

Preparation/Setup

Begin by preparing a simple brine with sea salt and water. This step not only seasons the salmon but also helps to tenderize it. Submerge the salmon in the brine for 30 minutes to an hour, allowing the flavors to penetrate deeply. Once brined, rinse and pat the salmon dry to remove any excess salt.

Next, season the salmon with smoked sea salt, smoked peppercorns, and brown sugar. Place it in a resealable bag with liquid smoke, ensuring a tight seal using either the water displacement method or a vacuum sealer. This setup locks in all the flavors, ready for a perfect sous vide bath.

Elevating Your Sous Vide Experience

Technique

Using the sous vide technique means trusting the process and the equipment. Once the salmon is sealed and ready, submerge the bag in the preheated water bath. Let the gentle heat work its magic, cooking the salmon evenly and infusing it with smoky goodness. This method eliminates the risk of overcooking, a common challenge with traditional methods.

The sous vide technique is about patience and precision. It allows the flavors to meld beautifully, resulting in a dish that’s both tender and flavorful. For those who love experimenting, this method provides the perfect canvas for testing different flavor combinations and cooking times.

sous vide smoked salmon ingredients — Sous Vide Smoked Salmon

Tips/Tricks

To perfect your sous vide smoked salmon, consider experimenting with different types of smoked salts and peppers. Each variant brings a unique twist to the dish, enhancing the overall flavor profile. Additionally, try varying the brine time to see how it affects the texture and taste of the salmon.

For those new to sous vide, start with the basics and gradually incorporate more complex flavor profiles. This approach allows you to appreciate the nuances of sous vide cooking, from the uniform texture to the rich, infused flavors. If you’re looking for inspiration, check out sous vide pomegranate avocado salmon or sous vide maple dijon salmon for more ideas.

Achieving Perfection with Sous Vide Smoked Salmon

Perfecting Results

Once the sous vide process is complete, the next step is to broil the salmon to achieve a crispy, golden exterior. This final touch adds texture and visual appeal, elevating the dish to restaurant-quality standards. Preheat your broiler to its highest setting and carefully broil the salmon for about five minutes.

The result is a beautiful piece of salmon with a crispy crust and a tender, flaky interior. The combination of sous vide cooking and broiling ensures that every bite is packed with flavor and texture, making it a standout dish for any occasion.

Troubleshooting/Variations

If you encounter any issues, such as an uneven cook or lackluster flavor, consider adjusting the seasoning or brine time. Sous vide is forgiving, allowing you to tweak the process until you achieve your desired results. Don’t be afraid to experiment with different flavor profiles or cooking times to discover your perfect sous vide smoked salmon.

For those seeking variations, consider trying different types of seafood or even sous vide shrimp for a different spin on smoky flavors. The versatility of sous vide cooking allows you to explore endless culinary possibilities.

Enhancing Your Culinary Presentation

Serving/Presentation

Presentation is key when serving sous vide smoked salmon. Arrange the salmon on a platter with fresh herbs or citrus slices for a pop of color. The vibrant hues of the salmon contrast beautifully with the garnishes, creating an inviting dish that’s as visually appealing as it is delicious.

Consider serving your sous vide smoked salmon alongside complementary sides like sous vide garlic mashed cauliflower for a complete meal. The creamy texture of the cauliflower pairs perfectly with the smoky, flaky salmon, creating a harmonious balance of flavors and textures.

sous vide smoked salmon serving — Sous Vide Smoked Salmon

Pairings/Storage

To enhance your meal, pair the sous vide smoked salmon with a crisp salad or roasted vegetables. These sides complement the rich, smoky flavors of the salmon, providing a refreshing contrast. For storage, keep any leftovers in an airtight container in the refrigerator, ensuring they remain fresh for up to three days.

For more inspiration on pairing and serving ideas, explore dishes like Mediterranean Salmon Bowl or sous vide salmon recipe. These recipes offer creative ways to enjoy your sous vide creations, ensuring every meal is a delightful experience.

Conclusion

Mastering sous vide smoked salmon elevates your culinary skills, bringing restaurant-quality dishes into your home kitchen. The precision and consistency of sous vide cooking ensure perfectly cooked salmon every time, infused with rich, smoky flavors that delight the palate.

The versatility of sous vide allows for endless experimentation, from flavor variations to serving presentations. Whether you’re preparing a simple weeknight dinner or an impressive feast for guests, sous vide smoked salmon is a show-stopping centerpiece. Embrace the joy of sous vide cooking and enjoy the delicious surprises it brings to your table.