Sous Vide Honey Soy Salmon is a rich and flavorful dish that is perfect for busy weeknights. We’re combining soy sauce, honey, garlic with some simple pantry ingredients for a fantastic flavor-boosting marinade for our salmon (from fresh or frozen!)
Sous Vide Honey Soy Salmon is a rich and flavorful main dish that turns out perfectly every time thanks to a precision cooking technique known as sous vide.
The salmon is cooked at a precise temperature so that the meat turns out exactly as expected every time.
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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 your food 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 your container on a heat-proof surface because it will get hot while your food is cooking.
Key to Success #1 – Marinate for Lots of Flavor
The delicious marinade for this salmon recipe is made with a few simple pantry ingredients, soy sauce, honey, and garlic.
Start by combining melted butter, olive oil, brown sugar, and honey in a small bowl.
Next, stir in the soy sauce and minced garlic.
The recipe calls for minced garlic, but you can use garlic powder if you prefer to avoid using anything “chunky” with your salmon.
I would recommend starting with 1/4 teaspoon of garlic powder in place of the minced garlic.
Place the salmon into a gallon-sized zip-top baggie then pour the marinade into the bag.
Turn the bag a few times to fully coat the salmon with the sauce.
Place the bag of salmon into the refrigerator for at least 30 minutes to allow time for the fish to marinate.
Key to Success #2 – Do Not Overcrowd the Salmon
With sous vide cooking, the food is cooked in a bag in a water bath.
For this salmon recipe, I prefer to use a zip-top bag instead of using the vacuum sealer.
You can either use a disposable baggie like a Ziplock bag or they also have reusable silicone zip-top bags that would be perfect for sous vide.
The main reason for this preference is because I don’t want to crush or damage the delicate fish when removing air from the bag.
With the tip-top baggie, you will still remove the air from the bag.
As you lower the baggie into the water bath, leave the bag unsealed so that the air can escape as it is displaced by the water.
I often leave my bag unsealed and use a chip clip to secure the bag to the side of the stockpot or sous vide container.
Clipping the bags to the container ensures that the salmon filets or steaks will stay separated in the bath so that the water can circulate.
You don’t want the salmon to be crowded within the bags and you don’t want the salmon filets to be on top of each other in the water bath.
Key to Success #3 – Choose Your Thickness and Doneness
Just with our basic Sous Vide Salmon filets, I like to set the precision temperature to 122 degrees F.
This temperature results in tender and flaky salmon filets
If you want your salmon to be firmer, you can set your temperature to 131 degrees F.
The cook time depends on the thickness of your salmon.
For a salmon filet that is 1 inch thick, cook for 40 minutes.
For a salmon filet that is 1 1/2 inches thick, cook for 1 hour.
If in doubt, go with a slightly longer cook time.
Your salmon will still be perfectly cooked because you can leave tender fish in a sous vide bath for up to 30 minutes past the minimum cook time and the meat will still be the same temperature.
This is one of the beautiful things about sous vide cooking that is not talked about enough in my opinion.
It’s nearly impossible to mess up your dinner even if someone is running late.
And since we’re on the topic, another thing that is great about sous vide cooking is that it frees up your oven and other appliances.
If you’re cooking for a large family or a large party, this is such a huge help when planning and prepping for your dinner.
You can literally put your meat in the sous vide several hours in advance and not have to worry about how your dinner will turn out.
Key to Success #4 – Sear Skin Side Down
Searing the salmon is optional, but I like to slide the cooked salmon into a hot pan with a little oil to sear the skin.
Heat a skillet over medium-high heat then add a little oil or butter before sliding the salmon filets into the pan.
Sear for 30 seconds to 1 minute, until the skin is golden brown.
If you dare, you can flip the salmon meat side down for just a moment to let it kiss the heat.
You run the risk of your flaky meat falling apart, but if you’re careful you can pull it off.
I use two spatulas, one on the top and one on the bottom when I remove my salmon from the skillet.
This Sous Vide Honey Soy Salmon is great served with some rice pilaf on the side.
Q: Can I cook different flavors of salmon at the same time?
Yes! You can cook different flavors of salmon at the same time.
Just put each flavor in a separate plastic bag.
All of the plastic bags can be put into the sous vide bath at the same time as long as there is enough room in the water.
I use chip clips to pin my bags to the side of the stockpot or sous vide container to allow room for the water to circulate.
Visit out Sous Vide Salmon Filets recipe for a great basic salmon recipe that can be adapted to use with any spice combination.
Save this Honey Soy Salmon recipe to your favorite Sous Vide Recipes board or your Seafood Recipes board.
- 1 Tbsp 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
- 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.
- For frozen salmon filets, cook 1-inch thick filets for 1 hour 10 minutes, 1 1/2-inches for 1 hour 30 minutes).
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 151mgSodium: 382mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 51g
Nutrition Information Provided For Educational and Informational Purposes Only.