Salmon Sous Vide
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
415 kcal
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Course
Main Course
Salmon Sous Vide
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Master the art of sous vide salmon with our foolproof recipe! Unbelievable tenderness, moisture, and flavor, accompanied by an irresistible lemon dill sauce. Plus, tips when using frozen salmon!
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Ingredients
- 1 teaspoon olive oil olive oil, avocado oil or other neutral oil may be used
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 salmon fillets 1 inch thick
- 4 lemon slices
- 4 prigs fresh dill Fresh dill is best for this recipe, in a pinch sprinkle dried dill over the top.
Lemon Dill Sauce
- 6 tablespoons mayonnaise use a high-quality mayonnaise, I love Chosen Avocado Mayo
- 6 tablespoons plain greek yogurt whole fat
- ½ tablespoon lemon juice fresh squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried dill
- ¼ cup fresh dill minced
Instructions
- In a large pot, fill with warm water and set the sous vide machine to 122° F (50° C) -- *see notes for different cooking temperatures.
- Brush the salmon (4 fillets) with olive oil (1 tsp), and season with salt (1 tsp) and pepper (¼ tsp).
- Place it in the bag and put a lemon slice and dill sprig on top. Release all the air out of the bag and seal it. If you are having trouble getting all the air out, use the displacement method (see notes). Alternatively, you can use vacuum seal bags with a sealer.
- Cook the salmon in the water bath for 40 minutes.
Prepare lemon dills sauce
- While the salmon is cooking, prepare the dill sauce. In a small bowl, combine the mayo (¾ cup), yogurt (¾ cup), lemon juice (1 TBL), garlic powder (½ tsp), onion powder (¼ tsp), dried dill (1 tsp)and fresh dill (¼ tsp) and stir until smooth and incorporated. Refrigerate until needed.
- After the cooking time, carefully take the salmon out of the bag and set on a plate. Preheat a skillet to very hot (over medium-high heat), and sear the salmon, skin side down, for 30-60 seconds. **This is optional, the salmon will be fully cooked when it comes out of the sous vide bath, if you sear in skillet, it's to crisp the skin.
- Serve with lemon dill sauce, a wedge of lemon and a sprig of dill.
Equipments used:
Notes
- Here is a quick guide based on your desired doneness and texture of salmon:
- Top Tips
- Store leftover salmon and dill sauce separately in an airtight container in the fridge for 1-2 days, see below for tips on reheating.
- See post for make-ahead and reheating tips!
- EXPERT TIPS:
- Decrease the temperature to 109.9° F (43.3° C) for a heated through with a sushi-like texture.
- My preferred temp: 122° F (50° C) yields a soft texture, fully cooked - my husband loved it this way!
- More firm texture; increase temperature to 126.5° F (43.3° C) for a slightly more firm texture.
- Flakier and firmer texture; increase to 140° F (60° C) but still moist!
- My salmon fillets were 1 inch thick; cook time will vary depending on thickness.
- We cooked fresh salmon; you can also start with frozen salmon. Frozen salmon at 1 inch thick will cook for 1 hour and 10 minutes.Searing is optional, but gives a great crust and added flavor,
- Typically with sous vide recipes, we sear both sides of the meat, but in this case with salmon being so delicate and not wanting to overcook, we only seared the skin side.
- Displacement method: Seal all but one corner of the bag containing the salmon. Lower it into the water bath, using a spoon, gently push the bag further in so the air in the bag naturally works its way out. When almost fully submerged, seal the corner.
- Patience is Key: Unlike traditional cooking methods, sous vide requires patience. Allow the salmon to cook for the recommended time (usually 30-60 minutes), ensuring it reaches the desired internal temperature without rushing the process.
- If you’re making ahead, once cooked, rapidly chill the salmon in an ice bath for a few minutes. This halts the cooking process and prevents the fish from becomingovercooked while maintaining its delicate texture.
- Finishing touches- Searing the meat in a hot skillet or grill adds that extra depth of flavor and gives a nice caramelized crust on the meat.
- Get Creative! Pair your sous vide salmon with complementary flavors such as ourcreamy dill sauce, citrus-infused salsa, or a fresh herb salad to elevate the dish further.
Nutrition Information
Show Details
Serving
1serving
Calories
415kcal
(21%)
Carbohydrates
3g
(1%)
Protein
37g
(74%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
14g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
103mg
(34%)
Sodium
800mg
(33%)
Potassium
928mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
337IU
(7%)
Vitamin C
13mg
(14%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 103mg | 34% |
| Sodium | 800mg | 33% |
| Potassium | 928mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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