Sous Vide Salmon Recipe with Apple and Jalapenos

Salmon is one of the most transformative foods you can cook sous vide. The time and temperature you use will greatly change the texture of the final dish. For rare and mi-cuit salmon, the temperature should stay below 110°F to 115°F (43.3°C to 46.1°C). At 120°F (48.9°C) it will begin to become flakey, which tops out at around 140°F (60°C) with a more traditional texture. If I can find high quality salmon I prefer it cooked at 122°F (50°C) until heated through, 30 to 60 minutes.

I usually brine the salmon in a 5% salt solution for 10 minutes. It firms up the flesh and reduces the amount of albumin in the finished dish.

Sous vide salmon 122 apple jalapeno vinaigrette

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide salmon with apple and jalapenos recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Sous Vide Salmon with Apple and Jalapenos

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Cooks: 122°F (50°C) for 30 to 60 minutes
  • Serves: 4 to 8

Sous Vide Salmon with Apple and Jalapenos Ingredients

For the Salmon

2 cups water
3.5 tablespoons salt
2 cups cold water
1-2 pounds salmon (450g to 900g)
Salt and pepper

For the Jalapeno Vinaigrette

1 jalapeno, minced
1/2 shallot, minced
6 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon yellow mustard
Salt and pepper

To Assemble

Granny Smith apple
Jalapeno, sliced
Lemon confit or preserved lemon, diced
Fresh parsley, chopped

Sous Vide Salmon with Apple and Jalapenos Instructions

For the Salmon

At least 65 to 95 minutes before serving

Preheat a water bath to 122°F (50°C).

Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold water and let the water cool to room temperature.

Remove the skin from the salmon. Cut it into 1" by 3" pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 minutes. Remove the salmon and lightly pepper it then place in a sous vide bag and seal. Cook the salmon for 30 to 60 minutes, until heated through.

For the Jalapeno Vinaigrette

At least 20 minutes before serving

Combine all the ingredients and blend together until fully emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving.

To Assemble

Cut the apple into 1/4" (7mm) cubes. Remove the salmon from the sous vide bag and pat dry. Place a section of fish on a plate then top with some diced apples and a jalapeno slice. Add some lemon confit and parsley to the top then drizzle with some of the jalapeno vinaigrette.

Modernist Notes

Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

Before serving I like to smoke the salmon using a smoking gun or other smoker. After removing the salmon from the bag and patting it dry set it on a plate. Place a bowl or other container over the salmon and run the tube from the smoking gun under it. Fill the container with smoke and let sit for 1-2 minutes. Remove the salmon and continue plating.

I also will blend in 0.15% xanthan gum to the vinaigrette so it better coats the salmon and vegetables.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Dish, Emulsifying, Fish, Sous Vide, Sous Vide Fish , Sous Vide Recipes, Sous Vide Salmon , Vinaigrette, Xanthan Gum, Xanthan Gum Emulsifying, Xanthan Gum Thickening, Xanthan Gum Vinaigrette

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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