Salmon Sous Vide

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5 from 21 votes

Salmon Sous Vide prepares salmon fillets gently cooked in a precisely controlled water bath to achieve a tender, moist texture. The fish is seasoned simply with olive oil, salt, and pepper, and cooked with lemon and dill for subtle aromatics. A complementary lemon dill sauce made from mayonnaise, yogurt, and herbs adds creamy tang for serving.

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Servings: 4 servings

Calories: 415 kcal

Course: Main Course

Cuisine: French, American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 415

% 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.