Salmon with Crispy Skin

Scott Heimendinger
Scott Heimendinger
December 27, 2019
Using the Anova Precision Oven, we get precise doneness and temperature control, but with the added benefit of steam. And, because we can monitor the internal temperature with the sensor, there’s no guesswork or calculation necessary based on the thickness of the fish. Then, we crisp the skin in a hot skillet quickly enough that the heat doesn’t have time to encroach on the internal doneness of the fish. It’s the best of all worlds.
Prep Time
Cook Time
Salmon with Crispy Skin
4.9 (11)
1 lb
King salmon fillet, skin-on
1 tsp
Granulated sugar
1 tsp
Salt (Kosher or Diamond Crystal preferred)
¼ cup
High smoke point oil, such as grapeseed
½ cup
Beurre blanc, prepared (optional)
2 cups
Microgreens (optional)

1. Trim and portion

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.
Trim and portion

2. Coat with salt and sugar

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

3. Refrigerate

Refrigerate, uncovered, skin-side-up for 30 minutes (up to 2 hours) before cooking. This dry-brining step will produce a better final texture in the fish, and helps to draw moisture from the skin which will allow for better, faster browning in the finishing step.

4. Preheat

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

5. Prepare baking sheet

Cover the solid baking sheet with foil and grease with oil to prevent the fish from sticking. Place the fillets skin-side-down on the baking sheet. Brush or spray with oil to coat.
Prepare baking sheet

6. Insert probe

Insert the food sensor into the thickest part of one of the fish portions.
Insert probe

7. Put into the oven

Place the pan in the middle position, and connect the other end of the sensor to the oven.
Put into the oven

8. Cook to core

Cook the salmon, skin-side-down, with low-temperature-steam until the probe temperature registers 48C, about 30 minutes. King salmon is perfect at 50C, 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, you can set the wet bulb to 49C and hold the fish in the oven up to 1 hour before finishing.
Sous Vide Mode: On
Steam: 100%
Temp: 129.2°F
Heat: Rear
118.4°F Probe Target

9. Remove from oven

Remove the salmon tray from the oven, and remove the probe thermometer. Flip the fillets over so they're skin-side-up.
Remove from oven

10. Pat skin dry

Using a paper towel, pat the skin dry, taking care to be gentle with the fillet.
Pat skin dry

11. Sear in a skillet

Heat high smoke point oil in a nonstick skillet until it reaches 450F / 232C, or just begins to show wisps of smoke. Place the fillets skin-side down. Do not move the fillets once they’ve touched the pan, as they may stick. After 90 seconds, the skin will be crisp and will release easily from the skillet.
Sear in a skillet

12. Plate and garnish

Lay the salmon on a bed of greens, skin-side-up. Spoon prepared beurre blanc around the edge of the plate to garnish.
Plate and garnish

13. Enjoy!

100% humidity keeps salmon moist and full of flavor, without undercooking. All the best results, none of the guesswork.
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