Feeling fancy? Break out the sous vide! This recipe uses our darkest syrup, bringing out the natural sweetness in salmon.
Start sous vide to bring water to temp (see temperature guide below). Mix together: kosher salt and maple sugar. Coat the fillet and let sit 10 minutes. While the fish dry brines, mix together maple syrup, apple cider vinegar, hoisin sauce, sesame oil, and ground white pepper. Rinse the fish under cold water and pat dry with a paper towel. Place in vacuum seal bag with sauce and cook. Towards the end of the cook time, heat up a nonstick pan with a drizzle of oil. Remove carefully from bag and transfer fillet to hot pan for 30 seconds to 1 min. Serve.Temp/time: 113F .5 in thick | 1 in thick | 1.5 in thick Fresh 30 min 40 min 1 hour Frozen 45 min 1 hr 10 min 1 hr 30 min