Sous Vide Salmon With A Blueberry Jalapeño Sauce

This sous vide salmon with blueberry jalapeño sauce is one of my favorite elegant yet approachable dishes. The salmon turns out perfectly tender and flaky every time thanks to sous vide cooking, and the sauce adds a sweet, spicy, and tangy finish that makes the meal unforgettable.

Why You’ll Love This Recipe

I love this recipe because it takes the guesswork out of cooking salmon. The sous vide method ensures the fish stays moist and flavorful, while the blueberry jalapeño sauce brings a bold balance of sweet fruitiness, mild heat, and tangy depth. It feels gourmet but is actually easy to pull off at home.

Ingredients

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my sous vide water bath to 125°F for medium-rare salmon.
2. I season the salmon fillets with kosher salt and a squeeze of lemon juice.
3. I place each filet in a vacuum-seal or resealable freezer bag, removing as much air as possible.
4. I cook the salmon in the water bath for 45 minutes.
5. While the salmon cooks, I prepare the sauce. I heat olive oil in a pan over medium heat, then sauté the shallots and jalapeño until softened.
6. I add the blueberries, balsamic vinegar, brown sugar, dijon mustard, garlic powder, and kosher salt.
7. I let the mixture simmer for 10–15 minutes until the blueberries burst and the sauce thickens.
8. Once the salmon is done, I remove it from the bag and pat it dry. If I want a crisp exterior, I give it a quick sear in a hot skillet with a little oil.
9. I plate the salmon and spoon the blueberry jalapeño sauce generously over the top.

Servings and Timing

This recipe serves 4 people. It takes me about 15 minutes to prep, 45 minutes to sous vide, and another 15 minutes to make the sauce, so the total time is around 1 hour and 15 minutes.

Variations

Sometimes I swap the blueberries with blackberries for a different flavor profile. If I want extra spice, I leave some jalapeño seeds in. For a lighter version, I reduce the brown sugar or replace it with honey. I also like adding fresh herbs like thyme or basil to the sauce for extra depth.

Storage/Reheating

I store leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a low oven or briefly return it to a sous vide bath at 110°F to avoid overcooking. The blueberry jalapeño sauce keeps well in the fridge for up to 5 days and can be reheated on the stovetop.

FAQs

Can I use frozen salmon fillets?

Yes, I just add about 30 minutes to the sous vide cooking time.

Do I have to sear the salmon after sous vide?

No, but I like to sear it quickly for added texture and flavor.

Can I make the sauce ahead of time?

Yes, I often prepare it a day or two in advance and warm it before serving.

What can I serve with this dish?

I like pairing it with roasted vegetables, wild rice, or mashed potatoes.

Can I use honey instead of brown sugar?

Yes, honey works well and gives the sauce a slightly different sweetness.

How spicy is the sauce?

It’s mildly spicy, but I can adjust the heat by adding more or fewer jalapeños.

Can I cook the salmon without sous vide?

Yes, I can bake it at 375°F for about 12–15 minutes or pan-sear it.

Do I need fresh blueberries?

No, frozen blueberries work just as well.

What wine pairs well with this recipe?

I like serving it with a Pinot Noir or a crisp Sauvignon Blanc.

Can I double the sauce recipe?

Yes, I often double it and keep extra for other proteins like chicken .

Conclusion

This sous vide salmon with blueberry jalapeño sauce is one of my go-to recipes when I want something impressive yet easy. The salmon always comes out tender and perfectly cooked, while the sauce adds a sweet and spicy punch that takes it to the next level. It’s a dish I love making for both weeknight dinners and special occasions.

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