Sous Vide Salmon Guide (Printer-Friendly)
Learn the secrets to tender, flavorful salmon using gentle sous vide cooking and simple seasoning.
# What You'll Need:
→ Seafood
01 -
2 salmon fillets, 6 ounces each, skin on or off as preferred
→ Oils and Fats
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter (optional for added richness)
→ Seasonings
04 -
1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
→ Produce
06 -
1 lemon, sliced into thin rounds
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2 sprigs fresh dill
08 -
1 clove garlic, minced (optional)
# Steps to Follow:
01 -
Use paper towels to thoroughly dry each salmon fillet to ensure seasoning adheres properly and promotes a good sear.
02 -
Generously season the salmon with kosher salt and black pepper. If skinless, season both sides; if skin-on, season only the flesh side.
03 -
Place seasoned salmon fillets into vacuum seal bags or heavy-duty zip-top bags. Drizzle each fillet with 1/2 tablespoon olive oil, top with lemon slices, add a sprig of dill under each fillet, and sprinkle minced garlic as desired. Add butter pats for extra richness if using.
04 -
If using a vacuum sealer, seal according to device instructions. For zip-top bags, slowly submerge in water to expel air via pressure and finally seal completely, creating a near-vacuum environment.
05 -
Attach immersion circulator to a large container filled with water. Set temperature based on preference: 120°F for medium-rare, 130°F for medium, and 140°F for medium-well salmon. Allow water to reach set temperature.
06 -
Submerge sealed salmon bags fully in the water bath. Weigh down if needed. Cook for 30 to 45 minutes depending on fillet thickness; thinner fillets require less time.
07 -
Heat a cast iron or heavy skillet over medium-high heat and add 1 tablespoon olive oil. Ensure pan is hot before adding salmon.
08 -
Take salmon from bags, discard lemon slices and dill sprigs. Pat each fillet completely dry with paper towels to maximize searing performance.
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Place fillets skin-side down if skin is on, and sear for 2 to 3 minutes until skin is crispy and golden. For skinless fillets, sear 1 to 2 minutes per side until browned. Avoid overcrowding the pan.
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During the last minute of searing, add butter to skillet and spoon melted butter over salmon to enhance flavor and texture.
11 -
Transfer salmon to plates, garnish with fresh dill or lemon wedges as desired, and serve promptly for optimal flavor and texture.
# Extra Suggestions:
01 -
Patting salmon dry before seasoning and searing is crucial for flavor adherence and achieving a crispy exterior.
02 -
Using the water displacement method for sealing bags is effective when a vacuum sealer is unavailable.
03 -
Cooking times vary with thickness; 1-inch thick fillets typically require 30 minutes sous vide.
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Chilling the salmon briefly in the refrigerator after sous vide cooking enhances the sear.
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Use oils with a high smoke point for searing, such as avocado or grapeseed oil, to prevent burning.