Chile Lime Salmon Sous Vide

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Serves 2Sous Vide Chile Lime Salmon


For the salmon

  • 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed
  • 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt)
  • 4 kafir lime leaves
  • 1 Thai red chili, split and seeded
  • 4 slices fresh lemon

For Serving

  • Commercially prepared wasabi cream
  • Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow)
  • Pickled Blueberries


Cooking the salmon

  1. Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.)
  2. Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend the latter.)
  3. Arrange the kafir lime leaves, chili, and lemon slices on each piece of fish; carefully slide them each into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  4. Submerge the pouches in the water oven and cook for 20 minutes.
  5. Remove the salmon from the pouches, discard the lemon slices, lime leaves and chili, and serve immediately with your choice of accompaniments. (We chose a commercially prepared wasabi cream and red pepper chile glaze (recipe below) with a few pickled blueberries.)

Brining the salmon

  1. In a large zip-closure bag, mix 1 quart (0.9 liters) water with 5 tablespoons (75 g) kosher salt until dissolved.
  2. Add fish to the pouch, press out most of the air, and zip the seal.
  3. Refrigerate for 20 minutes.
  4. Remove from the pouch, rinse fish under cool water, and pat dry.

Recipe for Raspberry Chipotle Glaze
Makes about a cup (200 ml)


  • 3/4 cup (180 ml) seedless raspberry jam or jelly
  • 1/4 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 handful loosely packed cilantro leaves
  • 1 or 2 chipotles, canned in adobo, minced
  • 1 tablespoon (15 ml) raspberry vinegar
  • 1 tablespoon (15 ml) olive oil



  1. Put all ingredients into a blender jar and puree well.
  2. Pour into a saucepan over low heat on the stove and bring to a bubble.
  3. Drizzle over salmon (or pork, beef, or other meats.)

Recipe for Red Pepper Chile Glaze

Makes about 1/2 cup (120 ml)


  • 3 tablespoons (45 ml) red pepper jelly
  • 1 lime, for juice and zest


  1. In a small saucepan, over medium low heat, mix together the jelly, lime juice and zest and warm until the jelly melts. Add a bit of hot water to thin further, if desired. It should be pourable consistency.
  2. Drizzle the glaze over the salmon and enjoy!
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