Sous Vide Miso Glazed Salmon Recipe

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.

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.

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.

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!

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.

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.

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:

• Instant Pot BBQ chicken
• Sweet potato fries
• Mediterranean chicken
• Chicken and dumplings
• Oven roasted potatoes with goat cheese and spinach
• Homemade dinner rolls
• Italian ratatouille
• Harvest quinoa salad
• Sous vide filet mignon
• Homemade ricotta cheese (sous vide)
• Homemade cream corn

Sous Vide Miso Glazed Salmon

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.

4.86 from 21 votes

Print Pin Rate

Course: main dish

Cuisine: Asian

Diet: Low Lactose

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Grill Time: 3 minutes minutes

Total Time: 43 minutes minutes

Servings: 4 servings

Calories: 345kcal

Author: Michelle

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Ingredients

• 1/4 cup miso paste
• 2 tablespoons brown sugar
• 1 1/2 teaspoons soy sauce
• 2 teaspoons fresh grated ginger
• 2 tablespoons chicken stock
• 2 tablespoons oil
• 6 ounces salmon fillets

Instructions

• Add miso paste, brown sugar, soy sauce, ginger, chicken stock, and oil to sous-vide bag. 
  1/4 cup miso paste, 2 tablespoons brown sugar, 1 1/2 teaspoons soy sauce, 2 teaspoons fresh grated ginger, 2 tablespoons chicken stock, 2 tablespoons oil
• Carefully mix together marinade ingredients in the bag. Add salmon fillets.
  6 ounces salmon fillets
• Use food sealing 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.

Video

Equipment

• Kitchen Tongs
• Sous Vide Cooker
• Sous Vide Container

Notes

• This recipe doubles easily. You can add one or two more salmon fillets without increasing the miso marinade.
• For more tips and tricks, please read the full article above. 

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Nutrition

Serving: 1fillet | Calories: 345kcal | Carbohydrates: 10g | Protein: 36g | Fat: 15g | Sodium: 789mg | Sugar: 10g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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