How to Sous Vide Salmon
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
-
Servings
3
-
Calories
296 kcal
-
Course
Main Course
-
Cuisine
French
How to Sous Vide Salmon
Report
May I impress you with my perfectly tender Sous Vide Salmon? The salmon is cooked at the precise temperature you set, and it’s so moist with a flaky texture. This sous vide salmon recipe is healthy, flavorful, and easy to customize with your favorite seasonings
Share:
Ingredients
- 3 salmon filets (skin-on if possible)
- 1 tablespoon olive oil (divided)
- 1 lemon (divide, plus extra for serving if desired)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 cloves garlic (minced)
- Additional chopped fresh herbs for garnish
Instructions
- Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 131°F (55°C).
- Drizzle the salmon with 1/2 tablespoon olive oil and sprinkle with the salt and pepper. Rub to coat, and then spread the minced garlic over the top.
- Cut the lemon into thin slices and lay them on top of the salmon.
- Place the seasoned salmon filets in zip-lock bags. I use small bags but if you’d like to place all the salmon in one bag, make sure to arrange them so that they stay in one single layer.
- Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in cold water, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Place the vacuum-sealed salmon in sous vide water bath and cook for 45 minutes for 1.5-inch salmon filets. It takes about 30 minutes if yours is only 1-inch thick, and takes 1 hour for 2-inch thick salmon. (Make sure it’s completely submerged in the water, if you find the salmon is not fully submerged, you can use sous vide weight magnets or kitchen metal tongs to weigh it down.)
- When the timer goes off, take out the bag and carefully remove the salmon from the bag using a fish spatula. (Sous vide cooked salmon is fragile and easy to break.) If you see some white stuff on the surface, it's completely normal.
- Place the salmon on a double layer of paper towels, and then pat dry with more paper towels. (Make sure to wipe off the moisture completely, otherwise it will interfere with the searing. You can also remove the white stuff on the surface if you prefer.)
- Season with more salt and pepper.
- Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once hot, add the salmon skin-side facing down and sear about 1 minute. Flip the salmon and sear the other side for 15 seconds. Remove from the heat.
- Squeeze some lemon on cooked salmon and sprinkle with optional chopped parsley. Serve immediately.
Notes
- If you use frozen salmon, add 30 minutes of cooking time in the sous vide machine.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
4g
(1%)
Protein
34g
(68%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
94mg
(31%)
Sodium
464mg
(19%)
Potassium
883mg
(25%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
68IU
(1%)
Vitamin C
20mg
(22%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 464mg | 19% |
| Potassium | 883mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 20mg | 22% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
