Sous Vide Salmon

There's something truly magical about cooking salmon sous vide. The way it turns out perfectly tender and flaky every time brings back memories of cozy dinners and delightful gatherings. If you've been looking for an easy and quick way to impress your friends or family, this sous vide salmon recipe is just the ticket!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Sous Vide Salmon

4 fillets salmon 6 ounces each
to taste salt to enhance the salmon's natural taste
to taste freshly ground black pepper for seasoning
2 tbsp olive oil or melted butter adds richness and keeps salmon moist
to taste fresh herbs such as dill or thyme, optional
to taste lemon wedges optional, for garnish

Equipment

Sous Vide Machine
Vacuum Seal Bags
Skillet

Method

Step 1: Preheat your sous vide water bath to 125°F (51°C) for that perfect medium-rare salmon.
Step 2: Season the salmon fillets generously with salt and pepper on both sides.
Step 3: Place each fillet in a separate vacuum-seal bag. Drizzle them with olive oil or melted butter.
Step 4: Seal the bags using a vacuum sealer or the water displacement method.
Step 5: Submerge the sealed bags in the preheated water bath and cook for 45 minutes to 1 hour.
Step 6: Once the cooking time is up, carefully remove the bags from the water bath and gently take out the salmon fillets.
Step 7: If you like a crispy exterior, heat a skillet over medium-high heat and sear the fillets for about 1 minute on each side.
Step 8: Serve immediately, garnished with fresh herbs and lemon wedges if desired.

Notes

If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently in the sous vide bath or in a skillet.