Sun-Kissed Salmon with Citrus Zest & Date Glaze

May 21, 2025

Ingredients (serves 2)

2 salmon fillets (6–8 oz each), skin on
3 Tbsp date honey
½ tsp low-sodium salt
Zest of 1 orange (use a microplane for fine zest)
Zest of 1 lime
1 Tbsp neutral oil (e.g., grapeseed or canola)
Freshly ground black pepper, to taste

Equipment

Rice cooker with “keep warm” or warm setting
Vacuum-seal bags or heavy-duty zip-lock freezer bags
Microplane or fine grater for zesting
Tongs or slotted spoon

Instructions

1. Prepare the Marinade

In a small bowl, whisk together date honey, low-sodium salt, orange zest, and lime zest until smooth.
Stir in neutral oil to create a loose glaze that will coat the salmon evenly.

2. Season and Bag the Salmon

Pat salmon fillets dry with paper towels. Season lightly with black pepper.
Place each fillet into its own vacuum-seal bag or zip-lock bag.
Divide the glaze between the bags, ensuring each fillet is well coated. If using zip-lock bags, slowly lower them into a large bowl of water to displace air, then seal just above the waterline.

3. Set Up the Rice Cooker Sous-Vide Bath

Fill the rice cooker inner pot with water, leaving at least 2 inches of headspace to prevent overflow.
Turn the rice cooker to its “warm” setting (typically around 50 °C / 122 °F) and allow it to stabilize for 5 minutes.
Clip the bagged salmon to the side (or use a trivet) so it’s fully submerged but not touching the heating element directly.

4. Cook the Salmon

Time: 20–25 minutes for medium-rare; up to 30 minutes for more well-done flakes.
Tip: Check water temperature periodically; add a splash of hot water if it dips below 48 °C, or cold water if it climbs above 52 °C.

5. Finish and Serve

Carefully remove the bags from the bath and transfer salmon to a plate.
Optionally, heat a nonstick skillet over medium heat and sear skin-side down for 1 minute to crisp the skin.
Drizzle any remaining glaze from the bag over the salmon.

Serving Suggestions

Serve over a bed of steamed jasmine rice or quinoa.
Garnish with fresh microgreens or thinly sliced scallions.
Accompany with lightly sautéed greens (e.g., spinach or bok choy), tomatoes or zuchinni for a balanced meal.

Tips & Variations

Texture Control: For a firmer texture, cook an extra 5 minutes; for a silkier texture, reduce time by 3 minutes.
Spice Kick: Add a pinch of chili flakes to the marinade for heat.
Herbal Note: Stir in 1 tsp chopped fresh dill or cilantro to the glaze for an herbaceous twist.
Zest Only: As noted by Bon Appétit, using zest instead of juice preserves the salmon’s delicate texture while imparting bright citrus oils.