Sous Vide Seared Salmon Loin | Recipe by

Wester Ross Seared Salmon Loin, Fennel Pollen and Sweet Onion

Wester Ross Seared Salmon Loin, Fennel Pollen and Sweet Onion Fish and Seafood
  • COOK TIME: 12 hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium
  • SERVES: 4


  • 250g of salmon loin, preferably Wester Ross, skin-on
  • 10g of salt
  • 10g of sugar
  • 4 juniper berries, crushed
  • 1 lemon, zest only
  • 20g of olive oil

Kitchen tobacco

  • 10g of kale
  • 2g of nasturtium leaves
  • mixed herbs

Onion oil

  • 2 onions
  • 125g of sunflower oil
  • 125g of olive oil

Shallot crisp

  • 2 shallots
  • 200g of stock syrup

White onion stock

  • 250g of onion, finely sliced
  • 500g of water
  • 2g of salt

Sweet onion sauce

  • 1kg onion, finely sliced
  • 25g of butter
  • 1 garlic clove
  • 300ml of cream

Silverskin onions

  • 4 silverskin onions
  • 250g of white wine vinegar
  • 125g of water
  • 125g of sugar
  • 6 white peppercorns, crushed

To serve

  • edible flowers
  • ice lettuce
  • fennel pollen




Recipe courtesy of Lisa Allen from


  1. Preheat the water bath to a temperature of 100⁰C.
  2. Carefully peel the salmon skin away from the flesh with a sharp knife. Set the flesh aside and place the skin in a vacuum bag. Vacuum the bag using a chamber sealer, then submerge in the water bath and cook sous vide for 45 minutes.
  3. Set the dehydrator to 50⁰C. Once cooked, transfer the salmon skin from the vacuum bag to the dehydrator and leave to dry overnight.
  4. To make the kitchen tobacco, arrange the kale on a tray and scatter over the mixed herbs and nasturtium leaves. Dry overnight in the dehydrator, keeping it set at 50⁰C.
  5. Next, prepare the onion oil. Place a cast iron frying pan over a high heat. Halve the onions, then add them to the hot pan and fry until charred all over. Transfer the charred onions to a blender, pour over the olive oil and purée.
  6. Suspend a muslin bag over a large jug. Tip the oil from the blender into the bag and leave to strain overnight.
  7. To make the shallot crisps, cut the shallots into thin slices, making sure that you leave the roots in place: this will help the slices keep their shape. Coat the slices in stock syrup and place in the dehydrator, keeping the temperature at 50⁰C. Leave to dry for 12 hours.
  8. Preheat the steam oven to a temperature of 100⁰C.
  9. For the white onion stock, arrange the sliced onion inside a vacuum bag and sprinkle over the salt. Add the water and vacuum the bag in a chamber sealer. Cook the sealed bag in the steam oven overnight.
  10. When the overnight drying, straining and steaming is complete, preheat the deep fryer to a temperature of 190⁰C.
  11. Place the dried salmon skin in the deep-fryer and cook until puffy, golden and crisp. When the skin is cool enough to handle, snap it into shards.
  12. For the kitchen tobacco, chop the dried kale mixture into a fine powder using a blender.
  13. Strain the onion stock through a fine sieve and set aside until needed.
  14. To make the sweet onion sauce, heat the butter in a medium saucepan. When it has completely melted, add the onion and garlic and sauté until clear and soft. Do not allow the onion to colour.
  15. Measure out 70g of white onion stock and add it to the pan. Bring to the boil and simmer until the liquid reduces a little, then stir in the cream and continue to cook for another 15 minutes, keeping the mixture boiling gently. After this time, empty the pan into a blender and pulse until you have smooth sauce. Season to taste.
  16. Preheat the steam oven to a temperature of 100⁰C.
  17. Next, prepare the silverskin onions. Using a chamber sealer, seal the onions, vinegar, water, sugar and peppercorns in a vacuum bag. Place the bag in the steam oven and leave for 15 minutes.
  18. Take the cooked onions out of the vacuum bag and halve lengthways. Reserve 4 halves for later. Place a frying pan over a high heat. When the pan is hot, add the remaining onion halves and fry cut-side down until well-browned.
  19. Preheat the water bath to a temperature of 52⁰C.
  20. For the seared salmon, mix together the salt, sugar, lemon zest and crushed juniper berries. Massage the mixture evenly into the salmon flesh and set aside for 30 minutes.
  21. Rinse the salmon under cold water to remove the marinade, then leave to dry on kitchen paper. Once dry, divide the salmon into 60g portions.
  22. Using a chamber sealer, seal the salmon portions in a vacuum bag with the olive oil. Place the bag in the water bath and poach until the fish turns opaque. This should take approximately 15 minutes depending on the thickness of the salmon.
  23. Just before serving, apply a blowtorch to the salmon until lightly charred.
  24. To serve, position 1 portion of salmon in the centre of each plate, spoon over some of the sweet onion sauce and drizzle with the onion oil. On one side of the salmon, place a shallot crisp and, on the other, a shard of salmon skin, then add two silverskin onion halves (1 charred, 1 not charred). Top the salmon with edible flowers and ice lettuce and sprinkle over the fennel pollen and kitchen tobacco to finish.
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