--- title: "Sous Vide Honey Garlic Salmon" description: "Really easy, juicy, falvorful salmon in the sous vide. Find ingredients, equipment, and step-by-step Cooklang instructions for Sous Vide Honey Garlic Salmon." url: "https://briansunter.com/recipes/sous-vide-honey-garlic-salmon" --- # Sous Vide Honey Garlic Salmon Really easy, juicy, falvorful salmon in the sous vide. via [amzn.to](https://amzn.to/3pWykyQ) 45 min estimated main sous-vide fish Scale Units ## Ingredients - 1 tbsp olive oil - \- salt - \- pepper - 4 cloves garlic - \- lemon zest - 0.25 cup honey - 2 tbsp dijon mustard - 1 tsp worcestershire sauce - 1 tbsp melted butter ## Equipment - Sous Vide ## Instructions 1 Fill and preheat the Sous Vide to 130 °F (54°C) for 45 minutes 2 Put fillets into each of two small cooking pouches and vacuum seal. 3 Drizzle the fillets with 1 tbsp olive oil , sprinkle with salt , pepper , 4 cloves garlic , and lemon zest . 4 Meanwhile, in a small bowl, combine the 0.25 cup honey , 2 tbsp dijon mustard , 1 tsp worcestershire sauce , and 1 tbsp melted butter . Set aside. 5 Remove the pouches and open them. Remove the fillets and pat them dry with paper towels. 6 Brush the fillets generously with the glaze and sear the exterior with a kitchen torch (or under a preheated broiler) just until the glaze bubbles. ## Related recipes - [Sous Vide Lemon Rosemary Salmon](/recipes/sous-vide-lemon-rosemary-salmon) [Wild salmon cooked sous vide with lemon, rosemary, and garlic, finished with crispy skin](/recipes/sous-vide-lemon-rosemary-salmon) - [Sous Vide Lemon Salmon](/recipes/sous-vide-lemon-salmon) [Wild salmon cooked sous vide with lemon, rosemary, and garlic](/recipes/sous-vide-lemon-salmon) - [Sous Vide Salmon](/recipes/sous-vide-salmon) [Sous Vide Salmon](/recipes/sous-vide-salmon) View Cooklang Source recipe.cook ``` --- title: Sous Vide Honey Garlic Salmon description: Really easy, juicy, falvorful salmon in the sous vide. source: https://amzn.to/3pWykyQ tags: [sous-vide, main, fish] cuisine: american difficulty: easy rating: 4.5 --- Fill and preheat the #Sous Vide{} to 130°F (54°C) for ~{45%minutes} Put fillets into each of two small cooking pouches and vacuum seal. Drizzle the fillets with @olive oil{1%tbsp}, sprinkle with @salt{}, @pepper{}, @garlic{4%cloves}, and @lemon zest{}. Meanwhile, in a small bowl, combine the @honey{1/4%cup}, @dijon mustard{2%tbsp}, @worcestershire sauce{1%tsp}, and @melted butter{1%tbsp}. Set aside. Remove the pouches and open them. Remove the fillets and pat them dry with paper towels. Brush the fillets generously with the glaze and sear the exterior with a kitchen torch (or under a preheated broiler) just until the glaze bubbles. ```