Glazed Salmon

Carlene Thomas RDN
Carlene Thomas RDN
June 5, 2020
Perfectly cooked, moist salmon with a soy honey citrus glaze. The 100% humidity and sous vide mode function make cooking salmon fool proof (no dry, over cooked fish here thanks to a precise Anova Precision Oven temp and probe).
Serves
4
Prep Time
00:20
Cook Time
00:12
Glazed Salmon
3.67 (3)
282
Ingredients
4 4 oz
Salmon fillets
2 Tbsp
Kosher salt
2 cups
Water
2 Tbsp
Freshly squeezed orange juice
1 Tbsp
Lime juice
1 tsp
Rice vinegar
3 tsp
Honey
2 Tbsp
Low sodium soy sauce
1 tsp
Red pepper flakes
⅛ tsp
Black pepper
1 tsp
Olive oil
1 Tbsp
White sesame seeds
2 whole
Green onions
½ bunch
Fresh cilantro
Steps

1. Preheat Oven.

Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear

2. Brine salmon.

Place salmon fillets in a dish with water and salt, skin side up for 10 minutes. This helps reduce the appearance of the albumin protein (the white stuff) while cooking.
Brine salmon.

3. Make glaze.

Add orange and lime juice, vinegar, honey, red pepper flakes, soy sauce, black pepper, and olive oil to a small sauce pan. Whisk to combine and bring to a boil over medium heat. Allow to reduce for 2 minutes until slightly thickened. Reserve 2 Tablespoons of glaze.
Make glaze.

4. Place salmon on parchment lined Solid Pan and glaze.

Use a brush and apply glaze to salmon.
Place salmon on parchment lined Solid Pan and glaze.

5. Insert probe.

Place probe into the thickest part of the salmon.
Insert probe.

6. Cook until probe target temperature is reached.

This step takes roughly 17 minutes, depending on the thickness of fillets.
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
130°F Probe Target

7. Remove probe and glaze again.

Brush on additional glaze.
Remove probe and glaze again.

8. Bake with glaze.

Oven stage changed from sous vide to dry bake to brown glaze topping.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
00:03 Timer

9. Remove and glaze again.

Remove salmon from oven, glaze and repeat two more times for a total of three reglazes.
Remove and glaze again.

10. Bake two more times after glazing.

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Rear
00:01 Timer

11. Slice scallions and cilantro.

Prepare garnish.
Slice scallions and cilantro.

12. Garnish and serve immediately.

Garnish with herbs, sesame seeds, and additional glaze. Serve with fresh lime.
Garnish and serve immediately.
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