Sous Vide Smoked Salmon
Learn how to perfectly sous vide smoked salmon at home with this easy recipe. Impress your guests with delicious, restaurant-quality fish every time.
- 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
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
Find it online: https://sousviderecipe.com/sous-vide-smoked-salmon/