Sous Vide Miso-Butter Salmon with Crisp Skin

By Sprig Originals ✓ · cooked up in Sprig

Salmon held at 122°F in a water bath comes out silky and translucent all the way through — impossible to overcook, even on a Tuesday. A quick 60-second sear crisps the skin, and a spoonful of white miso butter melts over the top at the table. Ten ingredients, one bag, one pan.

Ingredients

• 4 fillets skin-on salmon fillets, about 6 oz each and 1 to 1 1/2 inches thick
• 1 tsp kosher salt
• 1 tbsp neutral oil, such as canola

• 2 tbsp white miso
• 3 tbsp unsalted butter, softened
• 1 tbsp mirin
• 2 tsp soy sauce
• 1 tsp finely grated fresh ginger

• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Set your immersion circulator in a large pot or tub of water and heat it to 122°F (50°C) for silky, just-set salmon. While it comes up to temperature, sprinkle the salmon fillets all over with the kosher salt and let them sit 10 minutes, then blot the flesh and skin dry with paper towels.
2. Mash the miso, softened butter, mirin, soy sauce and grated ginger together in a small bowl with a fork until smooth. Scrape half of it into a separate small bowl and set aside at room temperature for serving.
3. Spread the remaining miso butter thinly over the flesh side of the fillets. Slide them skin-side down into a large zip-top freezer bag in a single layer, not overlapping. Lower the open bag into the water bath so the water pressure pushes the air out, then seal it just above the water line and clip the bag to the side of the pot.
4. Cook at 122°F (50°C) for 40 minutes, and up to 1 hour if dinner runs late. Lift the bag out, remove the fillets with a fish spatula, and blot the flesh and skin very dry with paper towels, wiping away any loose cooked miso butter (it will scorch in the pan).
5. Heat the neutral oil in a nonstick or well-seasoned cast-iron skillet over high heat until it shimmers, about 2 minutes. Lay the fillets in skin-side down and press each one flat with the spatula for 45 to 60 seconds, until the skin is crisp and deep golden. Do not flip them — the flesh is already cooked.
6. Transfer skin-side up to plates, spoon the reserved miso butter over the hot fillets so it melts, and scatter with scallions and sesame seeds. Serve right away with rice.

Chef's tips

Nutrition (per serving, estimated)

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