Perfect sous vide miso glazed salmon

Sous Vide Miso Glazed Salmon Recipe

July 18, 2018 by Michelle

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This post featuring my recipe for sous vide miso glazed salmon was originally a sponsored post. Some links in this post are affiliate links that may earn me a commission if you purchase through them.

Sous vide salmon recipe

You know I love exploring kitchen gadgets and new ways to cook. I’ve been dying to play with sous vide, and once I picked up a sous vide machine… Let’s just say I’ve been having fun.

Looking for more fun recipes? Check out my favorites at the end of this article.

While yes, I’ve made scores of the requisite sous vide egg bites, my favorite right now is my sous vide miso glazed salmon. Cooking it sous vide turns out the softest, butteriest salmon I’ve ever made.

Miso glazed salmon recipe

Let’s face it, if you love salmon, you’ve run into the issue of dried and overcooked salmon. It’s way too easy to go from not quite cooked to oops. Not with sous vide, and I’m in love with this simple recipe.

Perfect miso glazed salmon

I cook the salmon sous vide, then finish it for just a couple minutes on the grill to give it the familiar color everyone wants and expects – though you can skip that step if you choose.

Grilling also gives me the perfect excuse to whip up my grilled baby bok choy to serve with it, since that also needs just a couple quick minutes on the same grill. Serve it with rice I make while the sous vide processes, and voila!

Grilled bok choy recipe

The key to perfect sous vide, however, is making sure you have zero air in the bag. Any air, and you can mess up the cooking and change the temperature of the salmon in spots. Definitely a no no.

Use a FoodSaver and vacuum seal bags to create the perfect mechanism for any sous vide recipe (that doesn’t get made in jars). It’s so easy, and no, the marinade doesn’t get pulled out – how, I don’t know. It’s magic.

FoodSaver for sous vide cooking

Why Specific Sous-Vide Bags?

I mentioned that you need remove all the air, right? The system ensures the sous-vide bags are completely airtight. That means my miso glazed salmon cooks consistently and gives me the results I expect every time.

Floating is no bueno. I tried making a lemon custard, and a couple of my jars floated after I put them in the water bath. I could immediately tell from the texture when I opened them which floated and didn’t cook properly. When I buy salmon and serve it, it needs to cook perfectly.

These sous-vide bags seal via heat from the FoodSaver. That matters, plus they’re designed to resist punctures and tearing while cooking.

While I cooked with fresh salmon, you could make this recipe with frozen salmon, as well, and adjust the cooking time. These sous-vide bags are versatile enough to go straight from the freezer to the water bath to cook with no defrost required.

You absolutely can use the sous-vide bags anywhere from the microwave to the fridge to the freezer in addition to cooking sous vide. The come in a variety of sizes, too, so you know you’re using the right size for whatever you choose to cook.

Me? I suggest you make this sous vide miso glazed salmon. The vacuum seal bags lock in freshness and flavor, and it’s a perfect “fancy” dinner that doesn’t require a ton of effort. But shhhh don’t tell your friends and family!

How to Make Miso Glazed Sous Vide Salmon

If you’re like me, check out this quick video showing all the steps to make the perfect miso glazed salmon. It really is this easy!

Pro tip: When you add your marinade ingredients to the sous-vide bag, put the bag in a bowl or cup first. I place mine in a liquid measuring cup and turn out the top over it. This keeps anything from spilling and makes it far easier to get everything in the right place.

Add miso paste, brown sugar, soy sauce, ginger, chicken stock, and oil to the sous-vide bag.

Pro tip: Freeze your ginger root in another FoodSaver bag in the freezer. It keeps beautifully, and you can easily use a zester to grate fresh ginger for any recipe that needs it.

Pick up the bag and carefully smush the marinade ingredients together at the bottom of the bag to mix them up. Add your salmon fillets to the bag.

This sous vide miso glazed salmon recipe works for both skin on and no skin salmon fillets – use your favorite. You want the fillets to be about one inch thick. If they’re thicker, make sure to increase the cook time by about 10 minutes.

Turn your FoodSaver system from store to open and insert the top of the bag. Flip the switch to operate, then press vacuum and seal. Once it finishes the process, flip it to open and remove the bag.

Place the salmon in your fridge for a half hour to let the fish marinate and give it more flavor. If you’re in a hurry, you can skip this step, but I don’t recommend it!

Add water hot from your tap to your sous vide cooking vessel. This cooks at just 115 degrees, so no need for it to be more than tap water hot. Add the sous-vide bag with the salmon fillets to the water, and insert your sous vide machine.

Set your sous vide machine to cook for 35 minutes at 115 degrees. Again, if you have 2 inch thick fillets, increase the time to 45 minutes.

Once the time elapses, carefully use tongs to remove the sous-vide bag from the water. Use scissors to carefully cut open the top of the bag and remove the cooked salmon. Save the miso sauce you just cooked.

Preheat your grill to medium. Lightly oil the grates, then add the cooked salmon fillets, skin side down. Use a pastry brush to brush on the miso sauce to glaze the fish.

Cook for a minute or so, then carefully flip and cook another 30 seconds to get a little color on the fish. Remove from the grill and serve immediately with the skin side down.

Easy sous vide salmon

To store any leftovers, let the fish cool to room temperature, then store in a tightly sealed container in the fridge for up to two days.

What do you think of sous vide miso glazed salmon?

More of my favorite recipes:

Sous Vide Miso Glazed Salmon

Sous Vide Miso Glazed Salmon

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Grill Time: 3 minutes
Total Time: 43 minutes

This simple sous vide miso glazed salmon recipe has a ton of flavor and creates the softest, most buttery fish you've ever had. Finish it on the grill for just a minute to give it some extra color.


  • 1/4 c miso paste
  • 2 T brown sugar
  • 1 1/2 t soy sauce
  • 2 t fresh grated ginger
  • 2 T chicken stock
  • 2 T oil
  • 4 6 ounce salmon fillets


Add miso paste, brown sugar, soy sauce, ginger, chicken stock, and oil to sous-vide bag. 

Carefully mix together marinade ingredients in the bag. Add salmon fillets.

Use FM 2000 system to vacuum and seal bag.

Let salmon marinate in fridge for 30 minutes.

Add warm to hot tap water to sous vide cooking vessel Add sous-vide bag with the salmon fillets, and insert sous vide machine.

Set sous vide machine to cook for 35 minutes at 115 degrees for 1" thick fillets. For 2" thick fillets, increase time to 45 minutes.

After cooking, remove sous-vide bag from water and carefully cut open to remove the cooked salmon. Reserve cooked miso sauce.

Preheat grill to medium. Lightly oil grates, then add cooked salmon fillets, skin side down. Use a pastry brush glaze fish with cooked miso sauce

Cook for 90 seconds, then flip and cook 30 seconds. Remove from grill and serve immediately.

To store leftovers, let cool to room temperature, then store in a tightly sealed container in fridge up to two days.


This recipe doubles easily. You can add one or two more salmon fillets without increasing the miso marinade. If you're pressed for time, you can skip the marinating time in the fridge, but I don't recommend it. The same holds true for grilling at the end. While it isn't strictly necessary, it adds a lovely finishing touch.

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Nutrition Information:
Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 345 Total Fat: 15g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 789mg Carbohydrates: 10g Fiber: 0g Sugar: 10g Protein: 36g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Simple sous vide miso glazed salmon recipe. This delicious and simple sous vide recipe is a great kid friendly salmon dinner with tons of flavor and not a lot of effort. Never overcook salmon again!

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  • Gloria

    I need to bring out the sous vide and give this recipe a try. I have only used it a couple of time….but am totally impressed with the results. This looks like a fun experiment for the weekend.

    • Michelle

      You totally do. It’s the perfect experiment for a weekend. Let me know how it goes for you!

  • Jolina

    My co-worker has been raving about her sous vide machine and now I know why. This looks amazing and super flavourful. Now I seriously want my own!!

    • Michelle

      Your coworker is totally on the ball with this. It’s so flavorful and such a fun way to cook. I don’t blame you for wanting one, too!

  • Veena

    I’ve heard about sous vide but never tried it. This buttery salmon sounds so delicious. Looking at this makes me wanna have a sous vide machine. Saving this for later. Sounds yum.

    • Michelle

      I’ve been geeking over sous vide for awhile. I had one fail with a recipe, but I actually just ate the last of another batch of egg bites – they’re so good and everything is fantastic. This salmon is going on the menu again this week!

  • Marisa Franca

    I’ve been wanting a vacuum sealer system for the longest time. Hubby does a lot of fishing and that would be perfect for keeping the fish nice and fresh. I wanted to try the sous vide system ever since I first saw the technique — what a wonderful way to keep foods moist and flavorful. I wanted to check out the link to the vacuum sealer but it only took me to the bags.

    • Michelle

      It would be so perfect for fish! And if you click on the link that is by the mention of vacuum sealer (“Thankfully, I also have the….”), it takes you to that page 🙂 I tested it to make sure. Go check them out!

  • Denise

    You got me excited to try this! My husband has been bugging me to try this and you make it look so good. I used to have food saver years ago and now I want one of those as well. I got to check out that discount.

    • Michelle

      I had never had a FoodSaver before this, but I am so hooked on it. I want to use it for all the things!

  • Bruce

    Wondering about the Foodsaver vacuum sealer you’ve mentioned here. Doesn’t it extract most of the wet ingredients out of the bag when it’s creating the vacuum? How does this machine overcome that problem?

    • Michelle

      To be honest, I had the exact same concerns. I don’t know the mechanics behind how or why it works, but it DOES stop and seals without pulling out all the liquid. It’s magic! I was so paranoid the first time I tried it.

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