Salmon with Crispy Skin

Using the Anova Precision Oven, we get precise doneness and temperature control, but with the added benefit of steam. This combination of benefits is immensely helpful when cooking 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.