Sous vide salmon at 50°C
Ok, I managed to do the second test of sous vide salmon, remember in my previous post “Sous vide salmon at 53°C ” I wanted to see if the temperatures chart for Salmon from “cooking issue” was indeed correct as I was perplexed about the fact that cooking salmon at 53°C was considered overcooked. It ended up being very true in spite of the fact that the texture and taste didn’t feel overcooked.
I decided that I would have another go, but this time cooking the fish at 50°C. The first thing I did was to leave the salmon in a 10% brine for 35 minutes. I have several reasons for that, first it reduces the formation of albumen at the surface of the fish, it also helps infuse flavours and finally it makes the flesh firmer.
After 35 minutes, I took it off the brine, I drained and patted it dry and seasoned it with Pepper and a tiny bit of salt – It was already seasoned by the brine – I set the circulator to 50°C for 28 minutes, it’s the time I got from Douglas Baldwin’s “A practical guide to Sous Vide cooking“.
I was surprised by the result. I was expecting a brighter colour, a more translucent flesh. It almost had an overcooked colour. Contrary to the previous 53°C it held together better and didn’t fall into pieces.
Top left image is the salmon from the previous test. On the next three images you have the 50C salmon. It had, without a doubt a better structure than the previous one. Even though I really enjoyed the 53°C salmon, the new one was very good, melting in the mouth tender. But what I’m trying to achieve is a cooked salmon with a raw look. Like this one. Next time I’ll cook it at 47°C. My conclusion for this test is that cooked both at 53 and 50C the salmon is good, the only real difference I noticed was in the texture.
extra: On the image bellow you can see the skin of the fish. I removed it with a knife then I seared it on a hot pan. I used a box grater to keep it flat. You can serve it as a cracker with the fillet.
English
French
Merci de ton passage sur “Vanille & Poivre Rose” ……. mais surtout, merci pour tes précieuses indications.
Ton saumon en tout cas a l’air fameux.
Merci, ton poisson était pas mal non plus. Je vais essayer avec le safran. voir ce que ça donne. Arriver a contrôler la température c’est la clef.
Pour avoir une cuisson sous vide, cuit /cru comme ta photo,
j’ai vu dans une emission de cuisine que la temperature devait etre
de 37Dergres, mais le temps de cuisson n’etait pas indiqué.:( Bravo
pour ce site
Hi there, just wondering whether you managed to try cooking the salmon at 47 degrees? I just tried cooking salmon sous vide for the first time today following Heston Blumenthal’s recipe at 60 degrees. I thought it was overcooked! and would be really interested to know how your experiments have been going…
best
hi there.
im a proffesional chef and we cook a 200g salmon supreme at 48 degrees for 11 minutes. i recomend vac packing with good quality olive oil and bay leaf. the skin will still need crisping for 2 mins in a pan though. hope this helps
I cook my salmon after having it soak in soy sauce for half an hour. I use 45°C SV for 20 minutes and sear it on the skin side. The result is perfect for me…