Citrus and Soy Glazed Salmon
Carlene Thomas RDN
September 15, 2023
This perfectly cooked, moist salmon is topped with a soy, honey, and citrus glaze. Using a probe, 100% humidity, and sous vide mode in the Anova Precision Oven makes cooking salmon foolproof — no dry, over-cooked fish here.
If you like your salmon less cooked, you can reduce the target probe temperature in the first stage to 115 or 120°F (46 or 49°C). Reduce the oven temperature to 125 or 130°F (52 or 54°C), respectfully. You can expect the salmon to be approximately 5°F (2.5°C) warmer than the probe target temperature after glazing.
Serves
4
Prep Time
00:20
Cook Time
00:30
3.57 (7)
8187
Ingredients
2 cups
water
2 Tbsp
kosher salt
4 (4-ounce)
skin-on salmon fillets
2 Tbsp
low-sodium soy sauce
2 Tbsp
fresh orange juice
1 Tbsp
fresh lime juice
1 Tbsp
honey
1 tsp
extra-virgin olive oil
1 tsp
rice vinegar
1 tsp
red pepper flakes
⅛ tsp
freshly ground black pepper
½ bunch
fresh cilantro, for serving
2
scallions, for serving
1 Tbsp
white sesame seeds, for serving
Lime wedges, for serving
Steps
1. Preheat Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
2. Brine Salmon
Combine the water and salt in an 8-inch baking dish. Place the salmon fillets in the dish, skin-side up, and let brine for 10 minutes. This step helps reduce the appearance of the albumin protein (the white stuff) after cooking.
3. Make Glaze
In a small saucepan, combine the soy sauce, orange juice, lime juice, honey, olive oil, vinegar, red pepper flakes, and black pepper. Whisk to combine and bring to a boil over medium heat. Let boil until slightly thickened, about 2 minutes. Place 2 tablespoons of the glaze in a small bowl and reserve the rest separately.
4. Glaze Salmon
Remove the fillets from the brine and pat dry with paper towels. (If you are particularly sensitive to salt, feel free to wash off the brine and then pat dry.) Place the fillets skin-side down on a parchment- or silicone mat-lined sheet pan. Use a pastry brush to apply the 2 tablespoons glaze to the flesh side of the fillets.
5. Insert Probe
Place probe into the center of the thickest part of the thickest salmon fillet.
6. Cook
Rack
Transfer to the oven, attach the probe, and cook until the probe’s target temperature is reached. This step takes 20 to 30 minutes, depending on the thickness of fillets.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
125°F Probe Target
7. Remove Probe and Glaze Again
Brush additional glaze over the flesh side of the fish.
8. Heat Oven for Glazing
Rack
Change the oven from sous vide mode to dry bake to brown the topping.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
9. Bake, Glaze, and Bake Again
Rack
Once the oven has heated, return the fish to the oven and bake until the glaze begins to brown, about 1 minute. Remove, brush with more glaze, and then return to the oven to brown a second time. Repeat once more for three total reglazes. The 4-minute timer should allow plenty of time to glaze the salmon three times, but you should follow visual cues instead of the timer.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:04 Timer
10. Prepare Garnishes
Meanwhile, chop the cilantro and slice the scallions.
11. Garnish and Serve
Garnish with the cilantro, scallions, sesame seeds, and additional glaze. Serve with lime wedges.
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