Sous Vide Salmon

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Sous vide salmon is a guaranteed way for achieving moist, tender and perfectly cooked fish. This is the best salmon recipe you will ever make.

Sous Vide Salmon with slice of lemon on top

The Best Sous Vide Salmon Recipe

If you have never made salmon sous vide, you are missing out! It’s incredibly flaky and tender — how salmon should be every time! I have had success with various cooking methods, but I find sous vide to be underrated. It’s one of my favorite ways to cook all types of protein. 

This is a very customizable recipe. I keep it simple with the seasonings for this one but you can use whatever you like to make it your own. It’s also a great meal for leftovers. I love adding leftover salmon to a fresh salad for lunch the next day. It’s just as yummy as when it comes out of the sous vide bag!

Sous Vide Salmon flaked with fork and slices of lemon on plate

What is Sous Vide?

Sous vide is a cooking technique that involves submerging food in a water bath that has a closely regulated temperature. Many people love cooking sous vide because often when foods are cooked at high temperatures, some nutrients are lost. With this method, it’s cooked low, slow, and more evenly ensuring tender and deliciously cooked food every time!

ingredients needed to make Sous Vide Salmon

Ingredients You’ll Need

This recipe is all about simple ingredients. Salmon is so moist and flavorful on its own, so you only need a few additions to make it amazing.

  • Salmon: This is a rich and fatty fish that is so flavorful and tasty. If you want to try this recipe with another type of fish, I recommend Arctic char or trout.
  • Salt and Pepper: I use Kosher salt and fresh cracked black pepper for the sous vide salmon. You can add as much as you prefer.
  • Olive Oil: This is used if you are leaving the skin on. It gives you the best sear for crispy salmon skin.
  • Fresh Dill: Fresh herbs add so much flavor to fish.
  • Lemon Slices: This pairs well with dill!

How to Make Salmon Sous Vide

These directions are easier than ever — even if you have never cooked sous vide before! I promise that you are going to love how well it works.

  • Pat the Salmon Dry. Before you start, pat the salmon down thoroughly with paper towels.
  • Season the Filets. Sprinkle salt and pepper on both sides of each salmon filet generously, then place them in the vacuum seal bag.
  • Add Dill and Lemon. Place a few sprigs of dill and lemon slices on top of the filets.
  • Seal the Bag. Carefully vacuum seal the sous vide bag.
  • Cook the Fish. Place the salmon sous vide bags into the sous vide machine. Cook for 40 minutes at your desired temperature.
  • Rest. Remove the salmon filets from the water bath. Allow them to rest for about 5 minutes before removing them from the sous vide bag.
  • Pat Dry. Pat the salmon filets dry with paper towels to remove excess moisture. 
  • Sear. If you choose to keep the skin, heat a large skillet over medium-high heat. Add the olive oil and sear each side for 1-2 minutes or until crispy and golden.
  • Serve. Enjoy with your favorite side dish.

Equipment Needed

Here are the tools you need to make a successful sous vide salmon!

Sous Vide Salmon on white plate with slices of lemon

Tips and Tricks

  • Cooking Temperature: The temperature at which you cook your salmon will depend on your desired doneness. If you like medium rare, cook at 122 degrees F, 130 degrees F for medium, and 140 degrees F for well done. The total cook time may vary slightly based on the thickness of the salmon filets.
  • Salmon Skin: To remove the skin, gently slide a sharp knife between the skin and the flesh in a back-and-forth motion. If you choose to keep the skin, follow the directions above to make it crispy!
  • More Lemon Flavor: Squeeze some lemon juice in the sous vide bag when you add the lemon slices for a more intense lemon flavor.
  • Spices: Try different flavors and make it your own! Try dried thyme, garlic powder, paprika, or red pepper flakes. Fresh herbs like parsley are also great with salmon.
  • Water Displacement Method: If you don’t have a vacuum sealer, don’t worry! Gently submerge your plastic bag into the water bath. Make sure it is almost completely closed and only part of the corner is unsealed. Allow the water to push the air out of the bag and then seal completely. It’s so easy!

Serving Suggestions

fork cutting Sous Vide Salmon

How to Store Leftovers

Place leftover sous vide salmon in an airtight container and store it in the refrigerator for up to 3 days. I do not recommend freezing the leftover salmon. It will give it a mushy texture when defrosted. Enjoy the leftover salmon as is out of the fridge over a salad or gently heat in a skillet over low heat.

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Sous Vide Salmon feature
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Sous Vide Salmon

This Sous Vide Salmon recipe is the most succulent and flavorful fish you will ever have. It’s cooked to absolute perfection with fresh dill and lemon. It’s a tasty and healthy dinner you will want to make repeatedly.
Servings: 2
Prep: 15 minutes
Total: 1 hour


  • 2 4-6 oz salmon filets
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 springs fresh dill
  • 2 lemon slices


  • Start by patting both sides of the salmon fillets dry with paper towels.
    If your fillets have skin, and you don't like skin, you can remove the skin by gently sliding a sharp knife between the flesh and the skin, using a slight back-and-forth motion. Hold the end of the skin firmly and then move the knife along the fillet to separate it completely from the salmon flesh.
  • Season the salmon fillets generously with kosher salt and freshly ground black pepper on both sides and then place each seasoned fillet into a ziplock bag or vacuum-seal bag in a single layer.
  • Place a sprig of fresh dill and a lemon slice on top of each salmon. If you prefer a more intense lemon flavor, feel free to squeeze lemon juice into the sous vide bag as well.
  • Using the water displacement method or water immersion technique, remove air from the bag:
    This is done by sealing the bag almost completely, leaving a small opening. Then slowly submerge the bag in water, allowing the water to push out the air. Once most of the air is removed, seal the bag completely. Alternatively, you can carefully vacuum-seal the bags, making sure not to squeeze out the juices from the lemon or tender salmon.
  • Place the salmon in a large pot containing cold water as well as a sous vide machine. Sous vide the salmon at your preferred temperature.
    Refer to the sous vide salmon cooking chart for a 40-minute cook, adjusting the time based on the thickness of the fillets.
    Here's a sous vide salmon cooking chart for a 40-minute cook:
    122°F (50°C) for medium-rare
    130°F (54°C) for medium
    140°F (60°C) for well-done
  • Once your salmon is done cooking, remove them from the regulated water bath and let them rest for about 5 minutes.
  • Open the bag and carefully remove the tender salmon. Pat them dry with paper towels and then place them in a large nonstick skillet, with 2 tablespoons of olive oil over medium-high heat. Sear them for 1-2 minutes on each side or until a golden crust forms. This step is optional.
  • Serve your deliciously flaky salmon with a side of lemon wedges for squeezing over the top. I recommend serving this dish with your choice of sides, such as quinoa, roasted vegetables, or a fresh green salad.

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Calories: 126kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.02g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg


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