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Cook up the most delicious salmon fillets with the least effort with this simple sous vide recipe. Salmon fillets are slow cooked in a temperature controlled water bath for the most flavorful and foolproof fish dinner.

serve sous vide salmon on a plate with green beans

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When you are looking to impress, the sous vide method of cooking is a sure fire way to succeed, at this salmon is off the charts delicious!

Slowly cooked in a water bath, the salmon locks in all of it’s natural flavors and the texture is so perfect as it’s pretty impossible to over cook it! It sounds fancy, but this couldn’t be any easier!

This is one tasty way to cook up your salmon fillets, once you try it, you’ll never go back!

Indulge in perfectly cooked sous vide salmon with a crisp sear, bringing restaurant-quality dining to the comfort of your home. Elevate your culinary skills and savor the melt-in-your-mouth goodness of this exceptional dish.

Be sure to try my Sous Vide Steak too!

Why you will love this Sous Vide Salmon Recipe!

  • Easy: Quick to prep, let the immersion circulator do all of the hard work. This guaranteed perfect results with very little effort. Delicious and tender salmon.
  • Wholesome: Salmon is loved for its rich flavor and flaky, tender texture – it’s no wonder it’s a go-to for so many dishes! Because the salmon is cooked in a water bath, there’s no need to add any extra virgin olive oil or fat.
  • Simple ingredients: There’s nothing fancy needed to make this dish amazing. Just some good quality salmon fillets and everyday seasonings.
how to cook salmon sous vide method

Ingredients

  • Salmon fillets: Use good quality 6 ounce salmon fillets for this recipe. I like to use wild caught Pacific.
  • Seasonings: Lemon slices, fresh dill and kosher salt and black pepper. You can also use fresh parsley or fresh thyme.
ingredients for making sous vide salmon

How to sous vide salmon

  • Preparation: Season your salmon filets to perfection. Place lemon slices and fresh dill on each filet, and seal them individually in vacuum-sealed bags using a vacuum sealer.
  • Sous Vide Setup: Fill a large pot with water and set up your sous vide immersion circulator. Adjust the temperature to 130°F, allowing the water to reach the desired temperature.
  • Sous Vide Cooking: Immerse the vacuum-sealed salmon into the heated water bath. Cook for 30-45 minutes for 1-inch thick filets or 45 minutes to 1 hour for thicker filets. This sous vide method ensures precise cooking for moist and flavorful results.
  • Finishing Touch: Carefully remove the salmon from the bags, and discard the aromatics (lemon slices and dill). Pat dry the salmon with paper towels, preparing them for the next step.
  • Pan Searing: Heat a skillet over medium-high heat with a touch of light olive oil. Place the salmon skin side down and give them a quick pan sear for a few seconds. This step enhances the texture and adds a delightful flavor dimension
process steps of making sous vide salmon with immersion circulator

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips for Perfect Sous Video Salmon

  • Use salmon fillets that are roughly the same thickness so that they cook through at the same time. 
  • Feel free to use other fresh herbs for seasonings, fresh thyme or rosemary work great.
  • Don’t leave the salmon in the water bath for more than 30 minutes after it is cooked, or it can start to get mushy.
  • Pan searing the fillets after cooking adds a delightful crispiness to the exterior while keeping the interior succulent.
  • You can use any leftover salmon filets for salmon bowls, salmon salad or in sandwiches.

Can you use frozen salmon?

Another reason why I love the sous vide cooking method to cook salmon is because you can cook it right from frozen and the results are just as delicious! There’s no need to thaw it first, just pop it in the vacuum bag with the seasonings and you are good to go. It will take a little while longer to cook through, allow for 70 to 80 minutes.

Can you make it ahead of time?

Yes! Sous vide is excellent for meal prep and even when reheated the salmon still stays juicy and delicious! Sous vide the salmon and once done cooking place immediately in an ice bath for 30 minutes, still in the vacuum bags. You can then store in the fridge for up to two days or place in freezer bags in the freezer for 3 months. Thaw frozen cooked salmon in the fridge to thaw. Reheat and sear the cooked salmon in a skillet to serve.

best sous vide salmon recipe

What do you serve it with?

Serve up your cooked salmon fillets with your favorite rice, veggie, a delicious cream sauce, a drizzle of lemon juice, potato or salad sides for a healthy well balanced meal. Try it with:

More Salmon Recipes

If you enjoyed this Sous Vide Salmon recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Sous Vide Salmon

Cook up the most delicious salmon fillets with the least effort with this simple sous vide recipe. Salmon fillets are slow cooked in a temperature controlled water bath for the most flavorful and foolproof fish dinner.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 servings

Save This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

Instructions 

  • Season your salmon filets to perfection. Place lemon slices and fresh dill on each filet, and seal them individually in vacuum-sealed bags using a reliable vacuum sealer.
  • Fill a large pot with water and set up your sous vide immersion circulator. Adjust the temperature to a perfect 130°F, allowing the water to reach the desired temperature.
  • Immerse the vacuum-sealed salmon into the heated water bath. Cook for 30-45 minutes for 1-inch thick filets or 45 minutes to 1 hour for thicker filets. This sous vide method ensures precise cooking for moist and flavorful results.
  • Carefully remove the salmon from the bags, and discard the lemon slices and dill. Pat dry the salmon with paper towels, preparing them for the next step.
  • Heat a skillet over medium-high heat with a touch of light olive oil. Place the salmon skin side down and give them a quick pan sear for a few seconds. This step enhances the texture and adds a delightful flavor dimension.

Notes

  • Use salmon fillets that are roughly the same thickness so that they cook through at the same time. 
  • Feel free to use other fresh herbs for seasonings, fresh thyme or rosemary work great.
  • Don’t leave the salmon in the water bath for more than 30 minutes after it is cooked, or it can start to get mushy.
  • Pan searing the fillets after cooking adds a delightful crispiness to the exterior while keeping the interior succulent.
  • You can use any leftover salmon filets for salmon bowls, salmon salad or in sandwiches.

Nutrition

Calories: 257kcal | Carbohydrates: 5g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 657mg | Potassium: 909mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 2mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind Delicious Meets Healthy. With over 12 years of cooking experience, Neli shares easy, wholesome recipes made with real ingredients to help you cook stress-free, flavorful meals the whole family will love. Her work has been featured in Healthline, Forbes, CNN, and more.

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