Salmon Sous Vide
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 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
Description
This sous vide recipe sets salmon fillets in a 122°F water bath for 40 minutes to result in a soft yet fully cooked texture. The salmon is brushed with oil, seasoned, and sealed with lemon slices and dill sprigs to impart mild herbaceous notes. The low, even heat preserves moisture and prevents overcooking, yielding delicate fish.
The accompanying lemon dill sauce blends mayonnaise, yogurt, fresh and dried dill, lemon juice, and seasonings to provide a bright, creamy contrast to the salmon's subtle flavor. Optional searing after cooking adds a caramelized crust for texture and enhanced aroma.
This cooking method allows precise texture control; the recipe notes temperature adjustments for preferred firmness. Leftovers and sauce store separately in tight containers for up to two days, with guidance for reheating and make-ahead preparation. The dish suits refined home dining with gentle flavors and tender consistency.
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 1 inch thick, fillets
- 4 lemon slices
- 4 prigs dill Fresh dill is best for this recipe, in a pinch sprinkle dried dill over the top, fresh
Lemon Dill Sauce
- 6 tablespoons mayonnaise use a high-quality mayonnaise, I love Chosen Avocado Mayo
- 6 tablespoons yogurt whole fat, plain, Greek
- ½ tablespoon lemon juice fresh squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dill dried
- ¼ cup dill minced, fresh
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.
Notes
- Store cooked salmon and lemon dill sauce separately in airtight containers in the refrigerator for 1-2 days.
- Adjust sous vide temperature for different textures: 109.9°F for sushi-like, 122°F for soft and fully cooked (preferred), 126.5°F for firmer, or 140°F for flaky and moist.
- Salmon fillet thickness affects cook time; 1-inch thick fillets require about 40 minutes, frozen fillets require longer.
- Searing skin side only after sous vide cooking adds crust and flavor without overcooking the delicate fish.
- Use the displacement method to remove air from the bag if no vacuum sealer is available.
- Cooked salmon can be chilled in an ice bath to stop cooking and preserve texture when making ahead.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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