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The finished plate of salmon in black bean sauce.

Faux Sous Vide Salmon in Black Bean Sauce

Faux Sous Vide Salmon in Black Bean Sauce gives you all the flavor and textures as sous vide does, but without the expensive sous vide machine.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Fish & Seafood
Cuisine Asian
Servings 4 servings
Calories 193 kcal


  • For the Black Bean Sauce
  • 3 tablespoons low sodium or gluten-free soy sauce
  • 3 tablespoons dry sherry
  • 2 tablespoons rice vinegar
  • 1 - 2 tablespoons fermented black beans ( these can be found in many supermarkets or Asian stores. They are generally sold dry in packages; they are VERY saltyso use a little and add to taste. If you can't find then use Asian black bean sauce
  • 1 teaspoon fresh lime juice
  • ½ teaspoon toasted sesame seed oil
  • For the Fish
  • 4 salmon filets about 4 - 5 ounces each (about 1 inch thick) bones and skin removed
  • 2 green onions thinly sliced
  • Additional Equipment
  • 4 quart sized BPA free zip-top bags


  • Bring a deep wide skillet filled ¾ of the way with water to a gentle simmer on your stove-top. 
  • Mix together the soy, sherry, vinegar, fermented black beans, lime juice, and sesame seed oil. 
  • Place one filet into each bag, divide the sauce evenly, and add the green onion slices. Press out as much air as possible and seal the bag. Gently place the bags into the simmering water and "sous vide" for 5 minutes, turn the bag using tongs, and simmer 2 - 3 minutes more (for a perfect medium rare if you like it more cooked, turn off the temperature and allow to sit to the desired doneness). Open the bag and pour the fish and sauce onto a warmed plate.


Serving: 1gSodium: 592mgCholesterol: 74mgCalories: 193kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 5gProtein: 29gCarbohydrates: 3g
Keyword Asian style salmon, black bean sauce, low-calorie, low-fat, sous vide salmon
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