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.
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.