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How do you use this recipe if you start with frozen vacuum packed Salmon?
Hi, Janel! Check the temperature and safety rating for the plastic your salmon is packaged in. If it’s safe for cooking and rated above the cooking temperature of the salmon, then you can cook the salmon in its original packing. If it’s not (or if you’re not sure), then remove the salmon from the original packaging and repackage it in a freezer zip-top bag like those specified in the recipe. I hope that helps!
I followed the recipe and the salmon turned out soft and mushy. Temp too low? Other recipes I’ve seen for salmon use 130 degrees. It was not appealing.
Thanks for the feedback, Randy! How long did you cook the fish for? If you let it cook for much longer than 30 minutes, then the fish does start to get a little soft and mushy. It also might just be a matter of preference! If you like firmer, more well-done fish, then by all means cook it at 130F!
Try sprinkling a little salt on the fish before bagging. The teriyaki may not be salty enough to brine it. J. Kenji Lopez-Alt experimented with dry-brine, wet-brine, and no brine sous vide salmon. Here’s what he said:
“The difference is quite striking, with both the salmon that was water-brined and the dry-brined salmon coming out with a firmer, more pleasant flesh. Without any brine, salmon cooked at lower temperatures can taste mushy and watery; at higher temperatures, it will taste dry and chalky. With brine, salmon at low temperatures has a smooth, buttery texture, and at higher temperatures, it retains more moisture.”
This looks great! Sous vide for the masses!
I want to this :) Thanks :)
Who needs more ways to add plastic to our ecosystem and who needs to risk releasing toxic chemicals into their food if the temp goes too high? Food storage bags are not regulated by the FDA for safe cooking as other food containers are. This registered dietitian will NOT be trying this. I’ll stick to baking salmon in parchment paper.
If you dont want to use plastic get glass jars they wprk well just remember to make sure the lids are tight
Thank you for this recipe, Emma. As you know, I asked you for a salmon sous vide recipe, so I am delighted. I think I might try using Ultra Gel as a thickener, adding it before starting the sous-vide. Although your method in the microwave is very easy, I would prefer to just wash up the one container from making the marinade! Ultra Gel should stand up to the long slow cooking just fine. :D I will let you know how it works out.
Oh hooray! I hope you like the recipe! Let me know how adding the thickener to the sous vide bag works for you. I was curious about doing that, but haven’t had a chance to try it yet.
1) If you want to eel better about the plastics used in your sous vide, use the BPA free vacuum seal bags sold or/by the various meal sealer machine companies. If you have one of the newer machines they have a “seal without vacuum” function that works great on liquid filled bags, just push as much air out by hand as possible.
2) I personally won’t be making any fish following these sous vide directions. MOST fish borne pathogens live quite well up to about 135-140 degrees F (probably why USDA recommends cooking fish to 145). But you can decide for yourself.
Is it really okay to cook foods in plastic bags immersed in boiling water? With all that we know (and don’t know) about the hazards of plastics and food, it seems risky at best. I won’t be trying this recipe for that reason, though I wish for a non-plastic alternative, as the cooking method makes perfect sense for a perfectly cooked piece of fish. Except for the plastic.
Hi, Connie! I personally feel comfortable cooking sous vide in plastic, especially the thicker freezer bags. Remember that the temperature of the water never gets above boiling, so the plastic definitely stays inert. For more info, check out our first post on cooking sous vide. All this said, I think it’s definitely a personal choice and what you feel comfortable with. Thanks for commenting!
Connie, the water is not boiling – 122degF is 90 degrees below the boiling point of water – you could put your hand into water at 122 degrees, so your argument about the risks associated with plastics doesn’t hold water. If you’ll forgive the pun…………
You can get plenty of air tight jars that can be used . Just need to remember it may take extra time to heat as glass not compleatly surounding food , nor as thin as vac bags