Sous vide

Marinated salmon

sous vide zalm

Author: Jorick van Souvy

Persons: 4

Temperature: 50

Cooking time: 15 minutes

Prep time: 25 minutes


  • 4 fresh salmon fillets (150 g each)
  • 4 tsp sesame oil
  • 4 tsp soy sauce
  • 4 tsp honey
  • 1 cm grated ginger
  • 1 clove garlic
  • 1 tbsp sashimi togarashi
  • 300 grams of cooked sushi rice
  • 2 avocados
  • 1/2 cucumber
  • 6 radishes
  • 100 g red cabbage
  • 3 nori sheets
  • 2 tbsp sesame seeds
  • 2 tbsp wasabi
  • 2 tbsp sesame oil
  • 2 tbsp peanut oil
  • 1 tbsp lime juice
  • Salty


  1. Get everything ready -

    Take a sous vide container or pan and fill it with warm water. Set the sous vide device to 50 °C and let the water heat.

  2. Make marinade -

    Get all the ingredients except the salmon. Finely chop the garlic and mix it with the honey, ginger, soy sauce, sesame oil and togarashi herbs.

  3. Marinate -

    Place the marinade in the sous vide bag and place the salmon in the marinade. Then place them in the refrigerator for 15 minutes so that the flavors are properly absorbed.

  4. Yarn -

    Place the bag with the marinated salmon in the water bath. Set the timer of the sous vide device to 15 minutes and 50 °C.

  5. Make salad -

    Then finely chop the radish, cucumber and red cabbage and mix together. Cook the sushi rice according to the instructions on the package.

  6. Dressing -

    Make the dressing by mixing the wasabi, sesame oil, peanut oil, lime juice with a pinch of salt.

  7. Finish -

    Mix the dressing with the salad. Cut the avocado into slices. Tear the nori sheets into pieces and place the salmon on the salad. Enjoy it!

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