How to Sous Vide Salmon

May I impress you with my perfectly tender Sous Vide Salmon? The salmon is cooked at the precise temperature you set, and it’s so moist with a flaky texture. This sous vide salmon recipe is healthy, flavorful, and easy to customize with your favorite seasonings

5 from 1 vote

How to Sous Vide Salmon

May I impress you with my perfectly tender Sous Vide Salmon? The salmon is cooked at the precise temperature you set, and it’s so moist with a flaky texture. This sous vide salmon recipe is healthy, flavorful, and easy to customize with your favorite seasonings

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: French

Keyword: Sous Vide Salmon, Sous Vide Salmon Recipe

Servings:

Author: Izzy

Ingredients

3 salmon filets (skin-on if possible)
1 tablespoon olive oil (divided)
1 lemon (divide, plus extra for serving if desired)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
2 cloves garlic (minced)
Additional chopped fresh herbs for garnish

Instructions

Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 131°F (55°C).
Drizzle the salmon with 1/2 tablespoon olive oil and sprinkle with the salt and pepper. Rub to coat, and then spread the minced garlic over the top.
Cut the lemon into thin slices and lay them on top of the salmon.
Place the seasoned salmon filets in zip-lock bags. I use small bags but if you’d like to place all the salmon in one bag, make sure to arrange them so that they stay in one single layer.
Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in cold water, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Place the vacuum-sealed salmon in sous vide water bath and cook for 45 minutes for 1.5-inch salmon filets. It takes about 30 minutes if yours is only 1-inch thick, and takes 1 hour for 2-inch thick salmon. (Make sure it’s completely submerged in the water, if you find the salmon is not fully submerged, you can use sous vide weight magnets or kitchen metal tongs to weigh it down.)
When the timer goes off, take out the bag and carefully remove the salmon from the bag using a fish spatula. (Sous vide cooked salmon is fragile and easy to break.) If you see some white stuff on the surface, it's completely normal.
Place the salmon on a double layer of paper towels, and then pat dry with more paper towels. (Make sure to wipe off the moisture completely, otherwise it will interfere with the searing. You can also remove the white stuff on the surface if you prefer.)
Season with more salt and pepper.
Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once hot, add the salmon skin-side facing down and sear about 1 minute. Flip the salmon and sear the other side for 15 seconds. Remove from the heat.
Squeeze some lemon on cooked salmon and sprinkle with optional chopped parsley. Serve immediately.

Notes

If you use frozen salmon, add 30 minutes of cooking time in the sous vide machine.

Nutrition