Ingredients
- •2 salmon fillets (6–8 oz each), skin on
- •2 tsp kosher salt
- •3 tbsp white miso paste
- •2 tbsp mirin
- •1 tbsp sake or dry white wine
- •1 tbsp maple syrup or honey
- •1 tsp rice vinegar
- •1 tsp sesame oil
- •1 tsp fresh ginger, grated
- •2 tbsp neutral oil for searing
- •2 tsp sesame seeds, toasted
- •2 scallions, thinly sliced
- •Jasmine rice for serving
- •Steamed bok choy or snap peas for serving
Instructions
Season salmon fillets with salt and place in vacuum bags or zip-lock bags. Remove air and seal.
Preheat water bath to 119°F (48°C).
Cook salmon for 45–60 min for silky, buttery texture.
While salmon cooks, make miso glaze. Whisk together miso paste, mirin, sake, maple syrup, rice vinegar, sesame oil, and grated ginger in small bowl until smooth.
Remove bags from water bath and transfer salmon to ice bath for 5 min.
Remove salmon from bags and pat completely dry with paper towels.
Heat neutral oil in cast iron skillet over high heat until shimmering.
Place salmon skin-side down and sear 60–90 sec until skin is golden and crispy.
Flip salmon and sear flesh side for 20 sec.
Brush generous amount of miso glaze over the flesh side of each fillet.
Transfer skillet to broiler (or use kitchen torch) and cook 1–2 min until glaze is bubbling and caramelized.
Remove from heat and sprinkle with toasted sesame seeds and sliced scallions.
Serve over jasmine rice with steamed vegetables on the side. Drizzle with any remaining glaze.
Notes
- •The miso glaze can be made up to 5 days ahead and stored refrigerated
- •Don't skip the ice bath—it prevents overcooking when you broil the glaze
- •For deeper flavor, marinate salmon in half the glaze for 2–4 h before sous vide
- •Leftover salmon is excellent cold in rice bowls or salads