Sous Vide Salmon
Perfectly cooked salmon with a tender, buttery texture using sous vide technique.
10 mins
Prep Time
45 mins
Cook Time
2
Servings
Ingredients
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon (sliced)
- 2 sprigs fresh dill
- 1 tbsp butter
Nutrition Facts
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Instructions
Preheat the sous vide water bath to 120°F (49°C) for medium-rare or 130°F (54°C) for medium doneness.
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Place each salmon fillet in a vacuum-seal bag. Add a slice of lemon, a sprig of dill, and 1/2 tbsp of butter to each bag.
Seal the bags using a vacuum sealer or the water displacement method (submerge the bag in water, leaving the top open, then seal).
Submerge the sealed bags in the preheated water bath and cook for 45 minutes.
Remove the salmon from the bags and pat dry. Heat olive oil in a skillet over high heat and sear the salmon skin-side down for 30-60 seconds until crispy.
Serve immediately with additional lemon slices and fresh dill for garnish.
Chef's Tips
- Temperature Control: For firmer salmon, increase the sous vide temperature by 5°F (2-3°C).
- Skin Crisping: Ensure the salmon skin is completely dry before searing for maximum crispiness.
- Flavor Variations: Try adding garlic, thyme, or soy sauce to the bag for different flavor profiles.
- Timing: Do not exceed 1 hour of cooking time to maintain the perfect texture.
- Storage: Cooked sous vide salmon can be refrigerated for up to 2 days and reheated gently.
