Sous Vide Salmon Guide (Printer-Friendly)
Unlock moist, flaky salmon with gentle cooking and expert temperature control for perfect results every time.
# What You’ll Need:
→ Fish
01 -
2 salmon fillets, 6 ounces each, skin on or off
→ Oils and Fats
02 -
1 tablespoon olive oil
03 -
1 tablespoon butter (optional)
→ Seasoning
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
→ Aromatics
06 -
1 lemon, thinly sliced
07 -
2 sprigs fresh dill
08 -
1 clove garlic, minced (optional)
# Steps to Follow:
01 -
Use paper towels to thoroughly pat salmon fillets dry. Season with kosher salt and black pepper, seasoning both sides if skinless or just the flesh side if skin-on.
02 -
Place salmon fillets in vacuum seal or zip-top bags. Drizzle each fillet with 1/2 tablespoon olive oil, layer lemon slices on top, tuck dill sprigs under, and sprinkle minced garlic evenly. Optionally add butter for richness.
03 -
Vacuum seal bags according to device instructions or use the water displacement method with zip-top bags to remove air before sealing tightly.
04 -
Fill a pot with water and attach sous vide immersion circulator. Set temperature to 120°F for medium-rare, 130°F for medium, or 140°F for medium-well. Allow water to preheat fully.
05 -
Submerge sealed salmon fully into preheated water bath, weighing down as needed. Cook for 30 minutes for 1-inch thickness, extending up to 45 minutes for thicker fillets.
06 -
Heat cast iron or regular skillet over medium-high heat. Add 1 tablespoon olive oil and ensure skillet is very hot before adding salmon.
07 -
Carefully remove salmon from bags, discard lemon and dill, then pat fillets thoroughly dry with paper towels to ensure a proper sear.
08 -
Place fillets skin-side down if applicable and sear for 2-3 minutes until skin is crispy. For skinless, sear 1-2 minutes per side until golden. Avoid overcrowding by searing in batches if needed.
09 -
During the last minute of searing, add butter to skillet and baste salmon with melted butter for added richness.
10 -
Transfer fillets to plates. Garnish with fresh dill, lemon wedges, or flaky sea salt and serve immediately.
# Helpful Hints:
01 -
Patting salmon dry before seasoning and after sous vide cooking is essential for optimal searing and flavor adherence.
02 -
The water displacement method effectively removes air from zip-top bags, creating a near-vacuum environment necessary for sous vide.
03 -
Use a high smoke point oil such as olive, avocado, or grapeseed oil for searing to avoid smoke and burning.
04 -
Adjust cooking time based on fillet thickness to ensure perfect doneness without overcooking.
05 -
Chilling the salmon in the refrigerator for 15-20 minutes before searing improves crust formation.