Sous Vide Salmon
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- 2 (8 oz.) 1-in. thick salmon filets, skin on
- 3 Tbs. olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 4 thin lemon slices
- Grated zest of 1 lemon
- 2 sprigs fresh dill
- 2 Tbs. sunflower oil
HOW TO MAKE IT
- Clip (or stand) the sous vide machine to a tall pot or container and fill the container with water, according to the manufacturer’s directions. Set the temperature to 125°F (52°C), for salmon to be cooked to medium. (See temperature chart for alternate cooking temperatures that result in different degrees of doneness.)*
- Lay the salmon filets over the rim of a baking dish, skin side up. This will pull the skin taut, making it easier to score. Using a sharp knife, make slashes on the skin ½ in. apart and ¼ in. deep. (this step will prevent the salmon from curling up and will result in a more evenly crisped skin when seared.)
- Pour the olive oil into a Fresh & Save vacuum food bag. Place the filets next to each other (not stacked) in the bag. Add the salt, pepper, lemon slices, zest, and dill.
- Tightly seal the vacuum bag using the easy-zip closure. Dock the vacuum pump onto the bag valve and press the on/off button. The pump will automatically stop once the air is removed. Remove the pump and press the red button on the bag valve to complete the seal. Place the bag into the preheated water bath, ensuring that the fish is totally covered by the water.
- Cook for 40 minutes. Remove the vacuum bag from the water. Open the bag and carefully transfer the salmon filets to a plate. Gently pat dry with paper towel.
- Heat a fry pan over medium-high heat until very hot. Add the sunflower oil and swirl around the pan. Then add the salmon filets skin-side down and sear for around 30 to 40 seconds, until crispy. Serve immediately.
Be sure to adjust cooking time based on the thickness of your salmon filet.
Experiment with other spices, herbs, or aromatics. Try thyme, tarragon, lemongrass, kaffir lime, garlic, shallots, or your favorite spice blends or rubs.
*Here’s a handy temperature guide to help you determine the right temperature for how you like your salmon cooked.
|110°F (43°C)||almost rare, close to sashimi|
|120°F (49°C)||medium-rare, very soft and moist|
|125°F (52°C)||medium, moist and starting to flake|
|130°F (54°C)||medium-well, flakey and still moist|
|140°F (60°C)||well done, dry|
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