soy and ginger glazed sous vide salmon - 50c - 20 mins

soy and ginger glazed salmon

this was one of the most perfect pieces of salmon i have every cooked/tasted, it had perfect texture, perfect temperature and amazing taste, all completed in a sous vide supreme~


1. held salmon in a 20 % salt and 3% sugar brine for 20 mins.
(200 grams salt per 1 liter and 30 grams sugar)

2. i reduced a soy and ginger glaze in a sauce pan for 5 mins, and let cool.
2 tbsp soy
2 tbsp rice wine vinegar
2 tbsp sugar
1 tbsp honey
1/4 cup water
1 inch ginger sliced
1 clove minced garlic
1/4 cup diced red bell pepper


3. removed salmon from brine, washed each piece gently and patted dry. for an experiment i had separated the salmon into 2 bags. 1 just with the 20% brined salmon and the 2nd i added the ginger and soy marinade. vacuumed them up and dropped them in a 50 degree celsius water bath for 25 mins.

the result:
this was the marinated piece, beautiful color, it was also extremely tender and the taste of the soy and ginger glaze was infused throughout the entire piece of fish. as you can see there was no visible albumen or discoloration to the salmon.

the plain salmon was a little paler in color but still very very good, no albumen also!! it was as tender as the marinated piece and had a natural and rich salmon taste to it, very pure and perfectly seasoned right out of the bag. delicious!!

i further reduced the rest of the sauce down a la minute and topped the plain piece with the remaining glaze. we enjoyed the marinated piece of salmon over a bed of chinese broccoli, fried shallots and steamed white rice.