Sous Vide Salmon With A Blueberry Jalapeño Sauce

Destress after the holidays with this super easy, perfectly cooked, sous vide salmon topped with a spicy blueberry jalapeño sauce.
Prep Time 5 minutes
Cook Time 46 minutes
Total Time 51 minutes
Servings 4
Author Matthew Cetta


For The Fish

  • 4 4-6 Ounce salmon filets
  • Juice of half a lemon
  • Kosher salt

For The Sauce

  • 1/2 Cup minced shallots
  • 1 Jalapeño seeded and minced
  • 2 Tablespoons olive oil
  • 2 Cups Blueberries
  • 1/4 Cup Balsamic vinegar
  • 1/4 Cup packed brown sugar
  • 1 Tablespoon dijon mustard
  • 1/2 Teaspoon Garlic powder
  • 1/2 Teaspoon Kosher salt


To Sous Vide The Fish

  1. Vacuum seal fish in a plastic bag using either a vacuum sealer or the water displacement method.
  2. Using a sous vide circulator, heat a water bath to 120°F. When water has reached the correct temperature, drop the pouches of salmon filets into it and cook for 45 minutes.
  3. To finish, heat olive oil in a skillet under high heat until it is shimmering. Place the fish skin side down in the oil for 1 minute.

For The Sauce

  1. In a saucepan over medium-high heat sauté some shallots and jalapeño for a 2 minutes.
  2. Add the fresh blueberries, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, and salt and simmer until the sauce thickens (about 5-7 minutes).
  3. Transfer the mixture to a blender and puree. Return the mixture to the pan and let it cook for another minute. You should have 1.5 cups of sauce.
  4. Remove it from the heat and let it cool.

To Serve

  1. Transfer the fish to a plate. Top with the blueberry jalapeño sauce and add some fresh blueberries on the side.

Recipe Notes

Sous Vide fish can be prepared a day in advance. Simply "finish" the fish right before you serve.