Miso Glazed Sous Vide Salmon with Crisp Broiled Top

Miso glazed sous vide salmon pairs silky, evenly cooked fish with a savory-sweet Japanese-inspired glaze of miso, mirin, soy sauce, and ginger. Sous vide keeps the salmon moist from edge to center, while a quick broil caramelizes the glaze just before serving.

Ingredients

4 skin-on salmon fillets, about 6 oz (170 g) each and 1 to 1¼ inches (2.5 to 3 cm) thick
1 teaspoon (5 ml) neutral oil, for the bag
3 tablespoons (45 g) white miso
1½ tablespoons (22 ml) mirin
1 tablespoon (15 ml) low-sodium soy sauce
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) rice vinegar
1 teaspoon finely grated fresh ginger (about 5 g)
1 small garlic clove, finely grated (about 3 g)
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 ml) water, plus more as needed to thin the glaze
1 teaspoon (3 g) toasted sesame seeds, for serving
2 scallions, thinly sliced (about 20 g), for serving
1 lime, cut into wedges, for serving

Instructions

Preheat the water bath. Set an immersion circulator in a pot or heat-safe container and bring the water to 125°F (52°C) for a tender, moist texture. A lower sous vide temperature produces a softer texture than conventional baking. Check your circulator’s instructions and use a container large enough to keep water circulating around the bag.
Make the glaze. In a small bowl, whisk the miso, mirin, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and 1 teaspoon (5 ml) water until smooth. Divide the glaze: set aside about 2 tablespoons (30 g) for finishing, and keep the rest separate for brushing on the salmon after cooking. Do not use glaze that has touched raw fish as a finishing sauce unless it is cooked first.
Bag the salmon. Pat the fillets dry and check for pin bones, removing any with clean tweezers. Lightly coat the inside of a vacuum-seal or sous vide bag with the neutral oil. Arrange fillets in one layer, skin-side down, with space between them. Add no more than 1 tablespoon (15 g) of the glaze per fillet; too much liquid can make sealing difficult. Seal according to your bag system. If using a zipper freezer bag, lower it slowly into the water to push out air, keeping the opening above water, then seal. Make sure the fish stays submerged and the bag is not pressed against the circulator’s intake.
Cook the salmon. Place the sealed bag in the bath and cook for 45 minutes once the water is at temperature. This timing suits fillets about 1 to 1¼ inches (2.5 to 3 cm) thick; substantially thicker pieces may need more time. Follow the equipment manufacturer’s guidance for safe sous vide use. For the USDA FSIS safe minimum, fish should reach 145°F (63°C), checked with a food thermometer in the thickest part. This recipe’s lower-temperature sous vide setting does not meet that standard, so for a conservative, USDA-compliant preparation, raise the bath to 145°F (63°C) and cook until the thickest fillet reaches that temperature on a food thermometer. At 145°F (63°C), the fish will be firmer and less silky. Do not serve undercooked fish to people at higher risk from foodborne illness.
Dry and glaze. Carefully remove the bag and lift out the fillets with a fish spatula. Discard the bag liquid. Blot the tops very dry; surface moisture prevents browning. Brush each fillet with a thin layer of the reserved glaze. Set an oven rack about 6 inches (15 cm) from the broiler and heat the broiler to high. Arrange the salmon skin-side down on a foil-lined sheet pan.
Broil briefly. Broil for 1 to 3 minutes, watching constantly, until the glaze bubbles and develops a few browned spots. Miso and honey burn quickly, so do not walk away. If the fish is already at the USDA safe minimum temperature, this short finish is for browning, not a substitute for checking temperature. Serve promptly with sesame seeds, scallions, and lime wedges.

Tips

Choose your miso: White miso is mild and slightly sweet. Yellow miso is a suitable substitute with a deeper, saltier flavor; use the same amount and consider reducing soy sauce slightly.
Keep the glaze restrained in the bag. A thick layer can interfere with sealing and dilute the clean salmon flavor. Save most of it for brushing after cooking.
Dry the fish well. Patting the surface dry before broiling is essential for caramelization. If the broiler is unavailable, use a very hot, lightly oiled skillet and briefly sear the glazed top, watching for scorching.
Handle the bag safely. Keep the salmon fully submerged, avoid letting the bag block water circulation, and follow the circulator’s instructions. If a seal leaks, transfer the fish to a clean sealed bag before continuing.

Serving Suggestions

Serve the salmon with steamed short-grain rice or brown rice to catch the salty-sweet glaze. Add a crisp vegetable such as blanched green beans, steamed broccoli, or quick-pickled cucumber, plus lime wedges to brighten each bite. A bowl of miso soup or a simple cabbage salad also makes a good accompaniment. If serving the salmon over rice, spoon the rice onto plates before adding the fillet so the glazed top stays visible.

Variations

For a little heat, whisk ½ teaspoon (2.5 ml) of sriracha or a pinch of chili flakes into the glaze. Swap honey for maple syrup in the same quantity; the glaze will have a more earthy sweetness. If mirin is unavailable, use 1 tablespoon (15 ml) dry sherry or rice wine plus 1 teaspoon (5 ml) sugar, though the flavor will be less rounded. For a gluten-free version, use certified gluten-free tamari instead of soy sauce and check the miso label. You can also make the dish with skinless salmon, but handle it gently because the fillets are more likely to break after cooking.

Storage and Reheating

Refrigerate leftover salmon within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days at 40°F (4°C) or below. For longer storage, freeze in an airtight container for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat leftovers to 165°F (74°C), checking the thickest portion with a food thermometer. Gentle reheating in a covered dish with a teaspoon of water helps limit drying; avoid repeated reheating. The glaze can be made up to 3 days ahead and refrigerated in a covered container, separate from the fish.

Frequently Asked Questions

Can I sous vide salmon at a lower temperature?
Lower settings, such as 125°F (52°C), create a softer texture but do not reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). The recipe gives that lower setting for texture, but it is not the conservative USDA-compliant choice. Use a 145°F (63°C) bath and verify the thickest part with a food thermometer if you want to meet the stated safe minimum. People at higher risk from foodborne illness should choose fully cooked fish.

Can I cook the salmon from frozen?
Yes, if it is individually sealed and frozen safely. Add about 30 minutes to the sous vide time, keep the bag submerged, and check the thickest fillet with a food thermometer. The glaze may not cling as evenly to frozen fish, so brush it on after the surface has been dried.

Will the salmon skin turn crisp in the sous vide bath?
No. The bag steams the skin rather than crisping it. For crisp skin, remove the skin after cooking or briefly sear the skin side in a hot skillet before brushing and broiling the glazed top. Keep the pan dry and do not crowd the fillets.

Can I make this without an immersion circulator?
A precise sous vide bath needs equipment that can maintain a stable temperature, so an ordinary pot is not a reliable substitute. You can bake salmon instead: brush with glaze and cook in a 400°F (200°C) oven until the thickest part reaches 145°F (63°C) on a food thermometer. Thickness and oven differences affect timing, so use temperature rather than the clock alone.

Can I prepare the glaze ahead?
Yes. Mix it up to 3 days in advance and refrigerate it in a covered container. Stir before using; if it has thickened, loosen it with a teaspoon of water. Keep the portion reserved for finishing separate from anything that contacts raw fish.

How do I know when the salmon is done?
Use a food thermometer in the thickest part of a fillet. For USDA FSIS guidance, fish reaches the safe minimum at 145°F (63°C). Color and flaking can vary with the fish and cooking temperature, so they are less reliable than a thermometer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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