his sous vide salmon recipe is a foolproof way to cook perfect fish every single time. Flavored with lemon and dill and seared to perfection, it’s flaky, moist, and flavorful.
Ever since I got a sous vide machine, I’ve been a little obsessed with it.
Sous vide cooking has become a staple, especially for protein, including steak, chicken breast, and pork tenderloin. When we are craving seafood, though, we love to sous vide salmon.
Table of Contents
- Why this recipe works
- Ingredients needed
- How to sous vide salmon
- Can I make this without a sous vide machine?
- Flavor variations
- Storage instructions
- Frequently asked questions
- Side dishes to serve
- Sous Vide Salmon Recipe
Why this recipe works
- Perfectly texture. These salmon fillets turn out to be moist in the center and slightly flaky on the outside.
- Consistent results. The good thing about the sous vide technique for salmon is that you can find the temperature and timing that works for you and use it every time you cook salmon.
- Versatile. You can customize the salmon any way you like.
- Set and forget cooking. Unlike pan-seared salmon or baked salmon, using the sous vide machine is completely hands-off. I use this time to make some fun sides.
What I love about this recipe is that this method never yields salmon that tastes ‘fishy.’ My family used to complain that sometimes my salmon had a little bit of a fish taste, but never since using this method.
Besides the salmon and some spices, there isn’t much else that goes into this recipe. Here is what you’ll need:
- Salmon filets. Use fillets that are at least an inch in thickness. This is important because any smaller and you risk the fish breaking apart or overcooking. You can choose between skin-on or skin-off fillets.
- Lemon. Adds a lovely citric punch. Always use fresh lemon juice.
- Dill. Fresh dill goes perfectly with lemon and salmon.
- Butter. To sear the salmon fillets. You can use olive oil but I find the butter adds that fabulous flavor.
- Kosher salt and black pepper. To taste.
Find the printable recipe with measurements below.
How to sous vide salmon
Like any sous vide recipe, the machine takes care of all the hard work, making it a breeze! Ready to cook some salmon?
Step 1- Prep the sous vide cooker. Set the sous vide machine to 49C/120F. While the water heats, season the salmon fillets with salt and pepper on all sides.
Step 2- Vacuum seal. Put the salmon in a vacuum bag and add the lemon slices and fresh dill. Vacuum seal the bags (using a vacuum sealer).
Step 3- Sous vide the salmon. Place the salmon fillets in the water bath, making sure they are fully submerged. Cook for 45 minutes.
Step 4- Sear the salmon. Once cooked, remove the fillets from the bag and discard the lemon slices and dill. Heat butter in a skillet over high heat. Sear the salmon skin-side down and evenly on all sides for 2 minutes total. Serve immediately.
Can I make this without a sous vide machine?
Making sous vide salmon without a sous vide machine is possible. Here’s what you should do.
Fill a large pot with water and attach a thermometer to its side. Heat on medium until the water reaches 120 degrees. Adjust to maintain this temperature without boiling.
Season salmon, place it in a ziplock bag with aromatics, and partially seal, leaving a corner open. Squeeze out as much air as possible, then submerge the bag to remove excess air as water pressure pushes it out. Seal the bag and cook the salmon for 45 minutes.
The beauty of this salmon recipe is just how easy it is to customize. Here are some ideas:
- Add some spices. Add red pepper flakes, smoked paprika, or Italian seasonings.
- Sear them in a marinade. Add a tablespoon or two of your favorite marinade to the pan before searing the salmon.
- Use fresh herbs. Swap out the dill for some parsley, fresh thyme, or even some rosemary.
- Serve with a sauce. A creamy lemon-based sauce would be fabulous, or some garlic yogurt sauce.
To store: Leftover salmon can be stored in the refrigerator, covered, for up to 3 days.
To freeze: Place the cooked and cooled salmon in a shallow container and store it in the freezer for up to 6 months.
Reheating: You can eat leftovers without reheating it. Simply allow it to come to room temperature and use it for salads and sandwiches. If you’d prefer warm salmon, reheat in a skillet or oven.
Frequently asked questions
Besides the obvious food safety measures to ensure bacteria and other food parasites are killed, this temperature yields the most perfectly cooked fish- flaky and tender, while being moist and juicy.
The easiest way to tell if salmon is done or not is to use an instant-read thermometer. The temperature of salmon may range from 110 to 140F degrees depending on the level of doneness you are aiming for. If you don’t have a thermometer, use a fork or a knife to test the salmon for flakiness. Perfectly cooked salmon should be flaky but moist and juicy.
The ideal cooking temperature for salmon is 49C/120F.
Side dishes to serve
I love pairing this salmon with some slightly more impressive sides to suit the dish itself.
Prevent your screen from going dark
Preheat the water bath using the Sous vide machine to 49C/120F.
Season the salmon with salt and pepper on all sides. Place the salmon in a vacuum bag with lemon slices and dill. Seal the bag with a vacuum sealer.
Place the bag with salmon in the water bath, totally submerged in water, and cook for 45 minutes.
Remove the salmon from the bag and discard the lemon and dill.
Heat butter in a skillet on high heat. Add the salmon and sear evenly on all sides for a minute. Serve immediately.
Serving: 1servingCalories: 296kcalCarbohydrates: 1gProtein: 34gFat: 17gSodium: 411mgPotassium: 855mgFiber: 0.4gVitamin A: 247IUVitamin C: 7mgCalcium: 26mgIron: 1mgNET CARBS: 1g
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