Simple Salmon with Crispy Skin

Scott Heimendinger
Scott Heimendinger
September 15, 2023
The Anova Precision Oven makes it easy to cook with not only precise doneness and temperature control, but also with the added benefits of steam and sous vide mode. This combination of benefits is immensely helpful when preparing fish, such as salmon. Monitoring the fish’s temperature with the probe also means that there’s no guesswork or calculation necessary based on the thickness of the fillet. And because we’re not cooking fish in a sealed bag, as we would with traditional sous vide, it’s far easier to achieve crisp skin in a hot skillet. It’s the best of all worlds. Notes: This recipe includes refrigerating the seasoned salmon for 30 minutes to 2 hours. This step, known as dry-brining, reduces the appearance of the white albumin in the cooked fish and helps to remove moisture from the skin, which will allow for better, faster browning in the finishing step. King salmon is perfect at 122°F (50°C) and is sensitive to overcooking. Pulling the salmon a few degrees early will allow for carryover, plus the additional cooking in the searing step. If you’re making the salmon ahead of time, adjust the oven temperature to 120°F (49°C) after the fish reaches its target temperature and hold for up to 1 hour before finishing.
Prep Time
Cook Time
Simple Salmon with Crispy Skin
4.84 (24)
1 (1-pound)
skin-on, center-cut king salmon fillet
1 tsp
granulated sugar
1 tsp
Diamond Crystal kosher salt
¼ cup
neutral oil, such as grapeseed, plus more for the sheet pan
2 cups
microgreens or other garnish (optional)
½ cup
prepared serving sauce, such as beurre blanc (optional)

1. Portion Fish

Trim the fillet and divide into 4 equal portions. Portioning the fish before cooking will produce servings with nice, clean edges. Run your finger gently across the sides of the fish to feel for bones. Remove bones with tweezers by pulling them out through the sides of the fish. Transfer to a rimmed sheet pan.
Portion Fish

2. Season

Sprinkle all sides, including the skin, with the sugar and salt.

3. Chill

Refrigerate the fish, uncovered and skin-side up, for at least 30 minutes or up to 2 hours (see note).

4. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 129.2°F
Heat: Rear

5. Prepare Pan

Cover a sheet pan with aluminum foil. Brush with neutral oil. Place the fillets, skin-side down, on the prepared pan. Brush the flesh with additional oil.
Prepare Pan

6. Insert Probe

Insert the probe into the thickest portion of the thickest fillet.
Insert Probe

7. Cook

Transfer the fish to the oven in the middle position and attach the probe. Cook until the probe reaches its target temperature, about 30 minutes (see note).
Sous Vide Mode: On
Steam: 100%
Temp: 129.2°F
Heat: Rear
118.4°F Probe Target

8. Pat Dry

Remove the fish from the oven and remove the probe. Flip the fillets so that they are skin side-up. Gently pat the skin dry with paper towels.
Pat Dry

9. Sear

Heat the neutral oil in a nonstick skillet until it reaches 450°F (232°C), or just begins to show wisps of smoke. Place the fillets in the oil, skin-side down. Do not move the fillets once they’ve touched the pan, as they may stick. Cook until the skin is crisp and the fish easily releases from the skillet, about 90 seconds.

10. Plate and Serve

Transfer the salmon fillets to plates of microgreens, if using, skin-side up. Spoon the beurre blanc sauce, if using, around the fish. Serve immediately.
Plate and Serve
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