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Sous Vide Salmon Fillets with Asian Sesame Sauce

Betty Crocker Kitchens
Updated Dec 3, 2024
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Imagine biting into a piece of salmon that’s so perfectly cooked it never lost any of its moisture. Now imagine that beautiful cut of fish is topped in a tangy, flavorsome Asian sesame sauce. Now imagine that not only is the fish fillet delicious, but it was also easy to cook. Okay, now open your eyes—oh, were we the only ones who closed ours? Regardless, with the help of sous vide cooking, that dream can become your reality.

More About This Recipe

  • If you’ve just started exploring the world of cooking sous vide, this recipe is a great place to start. It’s virtually foolproof and you’ll end up with deliciously moist cuts of salmon every time. Seasoned in salt alone, these sous vide fillets pair well with an Asian sesame sauce or any other fish-friendly dressing.

Sous Vide Salmon Fillets with Asian Sesame Sauce

  • Prep Time 30 min
  • Total 1 hr 45 min
  • Servings 4
  • Ingredients 15
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Ingredients

Salmon

  • 4 skin-on salmon fillets (4 oz each)
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil, if desired

Asian Sesame Sauce

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon ground ginger
  • 1 tablespoon lime juice
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons finely minced green onion
  • 1 teaspoon sesame seed

Special Equipment

  • Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
  • Sous vide machine
  • 4 heat-safe quart-sized plastic vacuum storage bags for sous vide
  • Vacuum sealer

Instructions

  • Step 
    1
    Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
  • Step 
    2
    Rub salmon with salt. Place 1 salmon fillet in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate salmon until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to heat at least 1 hour and up to 2 hours. Carefully remove bags from water bath. Cut open bags, and transfer salmon to plate; discard remaining liquid in bags, and pat fillets dry.
  • Step 
    3
    While salmon cooks, prepare Asian Sesame Sauce. In 1-quart saucepan, heat soy sauce, brown sugar, chili garlic sauce and ginger to simmering over medium heat. Reduce heat; simmer 2 to 4 minutes, or until thick enough to coat back of spoon. Remove from heat. Stir in lime juice and sesame oil. Stir in green onion and sesame seed. Brush salmon fillets with sauce.
  • Step 
    4
    If desired, to sear salmon after sous vide cooking: Gently rub flesh side of fillets with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add fillets; cook flesh side down 1 minute 30 seconds to 2 minutes or until just browned. Brush salmon fillets with sauce.
  • Step 
    5
    To cook salmon from frozen: Label bags with contents, date and add the uncooked salmon to the bag. Freeze up to 3 months. Cook frozen salmon according to recipe, increasing cook time to at least 1 hour 30 minutes and up to 2 hours 30 minutes.

Nutrition

220 Calories
12g Total Fat
21g Protein
9g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Salmon Fillet and about 4 teaspoons Sauce
Calories
220
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
940mg
39%
Potassium
420mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
7g
Protein
21g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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