Sous Vide Salmon

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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.

Prep Time15

Total Time1

Course: Dinner

Cuisine: American

Keyword: Sous Vide Salmon

Servings:

Calories: 126kcal

Author: Jill

Equipment

Ingredients

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

Instructions

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.

Nutrition