Sous Vide Honey Soy Salmon
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If you’ve never tried making Sous Vide Honey Soy Salmon, you’re in for a treat! This method delivers restaurant-quality salmon that’s tender, juicy, and infused with the perfect balance of sweet and savory flavors. The honey-soy marinade creates a delicious glaze, and the sous vide technique ensures that every bite is perfectly cooked.
I make this Sous Vide Honey Soy Salmon all the time because it’s foolproof and packed with flavor.
It’s one of my go-to meals when I want something special but still easy to prepare.
If you love salmon as much as I do, you might also enjoy my Garlic Butter Baked Salmon, Teriyaki Glazed Salmon, or Crispy Pan-Seared Salmon.
These recipes all highlight the rich, buttery texture of salmon with different flavor profiles.
Table of contents
Why I Love This Recipe
Sous vide takes the guesswork out of cooking salmon, so it’s always moist and tender.
The honey-soy marinade infuses the salmon with sweetness and umami, creating an incredible flavor.
After a quick marinade, the sous vide does most of the work, making it an easy dish to prepare.
Plus, this recipe is great for meal prep—just make extra and store leftovers for easy meals throughout the week.
The Joule
I recommend the Joule Sous Vide appliance if you’re new to sous vide cooking.
It has a fantastic app that you can download that will help guide you through the cooking process for pretty much anything you’d like to cook.
You set the temperature and cook time within the app then your food will be cooked precisely at temperature until the app tells you that it is cooked.
After your food is cooked, you can leave it for up to 2 hours in most cases, and your food will still be perfect.
You will also need a sous vide container or a large stockpot to use as a cooking vessel.
I always use a large stockpot because I like to buy things that pull double-duty in my kitchen.
I don’t have a lot of space to store items that I won’t use very often.
Whichever container you choose, be sure to put it on a heat-proof surface because it will get hot while your food is cooking.
Ingredients & Substitutions
Every ingredient in this recipe plays an important role in creating the perfect bite.
Here’s what you’ll need:
- 2 tbsp light brown sugar: Adds a hint of caramelized sweetness that balances the savory soy sauce.
- 2 tbsp unsalted butter, melted: Enhances the richness and helps the marinade cling to the salmon.
- 1 tbsp olive oil: Provides additional moisture and prevents sticking during the final sear.
- 2 tbsp honey: Offers natural sweetness and creates a beautiful glaze.
- ¼ cup soy sauce: The umami powerhouse that brings depth and saltiness.
- 2 cloves garlic, minced: Adds aromatic, savory notes to the marinade.
- 4 salmon filets (6 oz each): The star of the dish! Choose fresh or frozen, wild-caught or farmed, depending on availability.
How to Make Sous Vide Honey Soy Salmon
This recipe is simple, but the results are amazing.
Here’s how to do it:
- Prepare the marinade by mixing melted butter, brown sugar, honey, soy sauce, olive oil, and garlic in a small bowl.
- Marinate the salmon by placing it in a gallon-sized zip-top bag, pouring the marinade over it, and turning to coat. Refrigerate for 30 minutes to 1 hour.
- Set up the sous vide by filling a stockpot or sous vide container with water and attaching the immersion circulator.
- Heat the water to your preferred temperature. I like 122°F for tender salmon, but you can go up to 131°F for a firmer texture.
- Cook the salmon by submerging the sealed bag into the heated water, making sure the fish is fully covered. Clip the bag to the side if needed.
- Set the timer for 40 minutes (for 1-inch thick filets) or up to 60 minutes (for 1 ½-inch thick filets).
- Sear for a crispy finish by heating a heavy skillet over high heat with butter or olive oil, then searing the salmon skin-side down for 1-2 minutes.
Pro Tips
- Use a vacuum-sealed bag for the best results, but a zip-top bag with the water displacement method works well too.
- Don’t over-marinate. More than an hour can start to break down the fish’s texture.
- For frozen salmon, increase the cook time by 30 minutes.
Serving Suggestions
This salmon pairs beautifully with a variety of sides:
- Steamed rice or quinoa for a hearty base.
- Roasted or sautéed vegetables like asparagus, broccoli, or bok choy.
- A simple green salad with a sesame ginger dressing.
- Mashed potatoes for a comforting side.
Recipe Variations
- Spicy Honey Soy Salmon: Add a teaspoon of sriracha or red pepper flakes to the marinade.
- Citrus Twist: Replace honey with orange juice for a bright, zesty flavor.
- Maple Soy Salmon: Swap honey for maple syrup for a deeper sweetness.
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Frequently Asked Questions
Yes! Just increase the sous vide cooking time to 1 hour 10 minutes for 1-inch filets or 1 hour 30 minutes for 1 ½-inch filets.
You can bake the salmon at 375°F for 12-15 minutes or pan-sear it for about 4 minutes per side over medium heat.
Keep cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying it out.
Absolutely! You can marinate the salmon overnight in the fridge or sous vide it ahead of time, then sear just before serving.
Sous Vide Honey Soy Salmon
Ingredients
- 1 Tbsp light brown sugar
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 2 lbs salmon filets or steaks
Directions
- In a small bowl, stir together melted butter, brown sugar, honey, soy sauce, olive oil, and garlic.
- Place salmon filets in a single layer in a gallon-sized zip-top baggie. (Can use more than one bag, if needed.) Pour marinade over filets and turn the bag to coat.
- Refrigerate 30 minutes – 1 hour.
- Fill a stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.
- Heat water to temperature based on your preferred doneness for your fish. We prefer our salmon cooked to 122 degrees F. You can go up to 131 for firmer fish.
- When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold the top of the bag over the side of the stockpot. Clip bag to the side, if needed.
- Set timer for cook time. Cook time depends on the thickness of your fish (1-inch = 40 minutes, 1 1/2-inches = 60 minutes).
- After cook time is finished, remove bags from sous vide and remove salmon filets from the bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear salmon for 1 -2 minutes skin side down.
Notes
- For frozen salmon filets, cook 1-inch thick filets for 1 hour 10 minutes, 1 1/2-inches for 1 hour 30 minutes).
Equipment
Nutrition Facts
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We love this recipe and have made it at least 5 times in the last 2 months. Thanks for sharing!
Do you drain the marinade out of bag before lowering into sous vide or cook with the marinade?
Cook with the marinade!