Print

The Best Miso Salmon for Two

Up your salmon game by cooking it sous vide style! This method seals in all of the flavor and lets you cook your salmon to perfection every time! It’s a great Valentine’s recipe for two.

Ingredients

Scale
  • 2 tablespoons white miso
  • 1/4 cup rice vinegar
  • 1 tablespoon minced scallions, plus more for serving
  • 1 tablespoons minced ginger
  • 1 teaspoons peanut oil
  • 2 6-ounce salmon fillets, with skin on (skinless is ok too)
  • 1/2 teaspoon sesame seeds
  • lemon wedges, for serving

Special Equipment:

  • Sous Vide (I used the Nomiku Sous Vide and Immersion Circulator)

Instructions

  1. Mix the miso, vinegar, scallions, ginger and oil in a small bowl and mix until combined.
  2. Clip the Nomiku onto a stock pot or large heat-proof, food-grade container and set your Nomiku or sous vide to 43C or 109.4F.
  3. Rinse the salmon and pat dry.
  4. Put the salmon in food grade bag with the miso marinade and vacuum seal the bag. You can also use a ziplock bag with the Nomiku. To do this, put the salmon in the bag. Don’t seal the bag. Submerge the bag up to one inch from the top in water. This will force the air out of the bag, then you can seal the ziplock and this will be similar to a vacuum seal.
  5. Once the sous vide is at temperature, put the bag into cook for 20 minutes.
  6. Remove the bag from the stockpot and slice it open, reserving the remaining marinade liquid. Heat the liquid in a small saucepan on medium-low for about 3 minutes, until it coats a spoon.
  7. Spoon miso sauce over salmon and serve with rice. Garnish with extra scallions and sesame seeds.

Tips: If making a larger quantity of this recipe, use two fillets per vacuum seal bag or ziplock bag.

Notes

Adapted from Nomiku Sous Vide Primer

Keywords: best miso salmon recipe, best sous vide miso salmon recipe, easy sous vide miso salmon recipe, easy sous vide salmon recipe, homemade sous vide salmon, homemade sous vide miso salmon, easy salmon recipes, easy miso salmon recipe, homemade miso salmon