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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.
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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.
- Healthy: Salmon is a great source of omega-3s and is low in saturated fats and carbs and high in protein. 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.
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.
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
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.
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:
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.
More Salmon Recipes
Sous Vide Salmon
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INGREDIENTS
- Salmon filets
- Salt & pepper
- Lemon slices
- Dill, whole pieces & some chopped
- Thin lemon peel sticks
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.
TIPS & 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
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