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    Home » Recipes » Fish & Seafood

    Cajun Blackened Salmon - Sous Vide Style

    Dec 28, 2018 · Leave a Comment

    This sous vide cajun blackened salmon will transport you straight to the buzzing city of New Orleans. In this recipe, we share our secret blend of herbs and spices to create a masterful, cajun inspired seasoning mix. Apply this seasoning liberally on tender and juicy sous vide salmon and you've got yourself one delicious meal.

    The recipe calls for more seasoning then you should apply on the salmon, but we've got a feeling you won't mind. The cajun seasoning is so good, you may just have to use the extras on everything for the next week.

    Sous VIde Cajun Blackened Salmon - Sous Vide Ways

    Time and Temperature

    Cooking salmon at 53C/128F for 45 minutes is our favorite time and temperature. Cooking the fish for 45 minutes is the sweet spot for a tender, juicy salmon. Also, cooking at a temperature of 128F results in a firm fish with unbelievable texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Cooking fish sous vide yields a unique texture that you can't achieve through other cooking methods, and is worth trying. For example, cooking at lower temperatures like 110F results in an incredibly tender and soft fish, similar to the texture of sashimi. To  explore other time and temperature options, check out our cooking guide here.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Check out our full list of recommended gear here.

    Sous VIde Cajun Blackened Salmon - Sous Vide Ways
    Print

    Sous Vide Cajun Blackened Salmon

    Course Main Course
    Cuisine Cajun
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 45 minutes
    Total Time 55 minutes
    Servings 4 people

    Ingredients

    • 1 lb fresh salmon
    • 1 ½ teaspoon salt
    • 2 teaspoon garlic powder
    • 2 ½ teaspoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon cayenne pepper

    Instructions

    Preparation

    1. Set sous vide machine to 53.5C/128F.

    2. In a jar, mix together salt, paprika, black pepper, onion powder, garlic powder, oregano, thyme and cayenne pepper to create cajun seasoning mix.

    3. Season the salmon with cajun seasoning to taste. Place the salmon in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes.

    Finishing

    1. Remove bag from bath. Gently take salmon out of the bag, pat dry and lightly re-season with cajun seasoning.

    2. Heat medium size skillet on high and add oil. Sear the fish skin side down for 1 minute, flip the salmon and sear for 30 seconds - 1 minute fish side down. Remove from pan, serve and enjoy!

    Recipe Notes

    The salmon will be extremely delicate once it is cooked sous vide. Make sure to handle the fish with care when removing it from the bag or flipping on pan to prevent it from breaking apart.

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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

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