Foolproof Sous Vide Salmon (Printer-Friendly)
Discover how sous vide delivers melt-in-your-mouth salmon with even, precise cooking and vibrant flavor.
# What You’ll Need:
→ Fish
01 -
2 salmon fillets, 6 ounces each, skin on or off
→ Seasonings and Oils
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 clove garlic, minced (optional)
06 -
1 tablespoon unsalted butter (optional)
→ Aromatics
07 -
1 lemon, thinly sliced
08 -
2 sprigs fresh dill
# Steps to Make This:
01 -
Pat the salmon fillets dry thoroughly with paper towels to ensure seasoning adherence and optimal searing.
02 -
Season both sides of the salmon fillets with kosher salt and black pepper, focusing on the flesh side if skin is on.
03 -
Place salmon fillets into vacuum seal bags or gallon zip-top bags. Drizzle each fillet with 1/2 tablespoon olive oil, add lemon slices on top, tuck fresh dill sprigs under each fillet, sprinkle minced garlic if using, and optionally add a pat of butter.
04 -
Vacuum seal the bags per device instructions. If using zip-top bags, use the water displacement method to remove air and securely seal.
05 -
Attach the sous vide immersion circulator to a large pot or container filled with water. Set temperature to 120°F for medium-rare, 130°F for medium, or 140°F for medium-well.
06 -
Submerge sealed bags fully in the water bath, weighing down if necessary. Cook for 30 minutes for 1-inch thick fillets or up to 45 minutes for thicker cuts.
07 -
Heat a cast iron or regular skillet over medium-high heat and add 1 tablespoon olive oil, ensuring the pan is hot before adding salmon.
08 -
Remove salmon from bags, discard aromatics, and pat dry with paper towels. Place fillets skin-side down if skin-on, and sear for 2-3 minutes until crispy; for skinless fillets, sear 1-2 minutes per side until golden. Avoid overcrowding the pan.
09 -
Optionally, add 1 tablespoon butter to skillet during last minute of searing and spoon melted butter over salmon for added richness.
10 -
Transfer seared salmon to plates. Garnish with fresh dill or lemon wedges as desired and serve immediately for optimal texture and flavor.
# Additional Notes:
01 -
Chilling the salmon fillets for 15-20 minutes after sous vide cooking improves searing by drying the surface.
02 -
Use oils with a high smoke point, such as avocado or grapeseed oil, when searing to prevent burning.
03 -
Sous vide cooking prevents overcooking by maintaining precise temperature control.