Sous Vide Salmon Guide (Printer-Friendly Version)
Enjoy moist, flaky salmon with even cooking and rich flavors using controlled water bath methods.
# Ingredients Needed:
→ Fish
01 -
2 salmon fillets, 6 ounces each, skin on or off
→ Seasonings
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
→ Aromatics & Fats
04 -
1 tablespoon olive oil
05 -
1 lemon, thinly sliced
06 -
2 sprigs fresh dill
07 -
1 clove garlic, minced (optional)
08 -
1 tablespoon unsalted butter (optional)
# Step-by-Step Directions:
01 -
Pat salmon fillets dry thoroughly with paper towels to ensure seasoning adheres and a proper sear later.
02 -
Generously season the salmon with kosher salt and black pepper. For skin-on fillets, season only the flesh side; for skinless, season both sides.
03 -
Place each fillet into a vacuum or resealable gallon-size bag. Drizzle about 1/2 tablespoon olive oil over each, layer lemon slices on top, tuck a dill sprig underneath each fillet, and divide minced garlic evenly if using. Add a small pat of butter per bag for extra richness if desired.
04 -
Vacuum seal the bags according to device instructions or use the water displacement method for zip-top bags by slowly submerging to expel air before sealing.
05 -
Fill a large pot or container with water and securely attach a sous vide immersion circulator.
06 -
Preheat the water to 120°F (49°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for medium-well doneness.
07 -
Submerge sealed bags fully in the preheated water bath. Cook for 30 minutes for 1-inch thick fillets, extending up to 45 minutes for thicker pieces.
08 -
Heat a cast iron or regular skillet over medium-high heat and add 1 tablespoon olive oil, ensuring the pan is hot before adding salmon.
09 -
Remove fillets from bags, discard lemon and dill, and pat dry thoroughly. Place salmon skin-side down if applicable and sear for 2-3 minutes until skin is crisp; for skinless fillets, sear 1-2 minutes per side until golden brown.
10 -
During the last minute of searing, add 1 tablespoon butter and baste salmon by spooning melted butter over the fillets.
11 -
Transfer salmon to plates and serve immediately, garnished with fresh dill or lemon wedges if desired.
# Helpful Hints:
01 -
Patting the salmon dry before seasoning is essential for a successful sear that produces a crisp exterior.
02 -
Using the water displacement method ensures almost complete air removal if a vacuum sealer is unavailable.
03 -
Sous vide cooking prevents overcooking by maintaining precise temperature control, ideal for tender, flaky salmon.
04 -
Chilling the salmon in the refrigerator for 15–20 minutes after sous vide cooking enhances the sear.
05 -
Select high smoke point oils for searing to avoid burning and smoke.