Sous Vide Frozen Salmon

Name: Sous Vide Frozen Salmon
Prep time: 5 min
Cook time: 1 h 10 min
Yield: 4 people
Ingredients: 4 frozen salmon fillets, don't thaw; salt; pepper; 1 tablespoon olive oil; 1/2 lemon, juice of

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Servings
4 people
Calories
228 kcal
Course
Main Course
Cuisine
American

Sous Vide Frozen Salmon

Gavin Ward

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The easiest way to make tender, flakey salmon, straight from frozen to perfectly cooked using a sous vide machine.

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Ingredients

Servings

4 frozen salmon fillets, don't thaw about 4-5 oz (125-150 g) each
salt
pepper
1 tablespoon olive oil
1/2 lemon, juice of

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Instructions

If using ready vacuum sealed frozen salmon (like the Ikea fillets I used), you don't need to season pre cooking. If your salmon isn't sealed, then sprinkle all over with salt and pepper, and place in sandwich bags.
Place the sealed salmon into a large pot of water to which the sous vide machine has been attached. If using sandwich bags, close the bag using the “water displacement” method: seal all but one corner of the bag, and place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. Alternately, you can use a vacuum sealer machine. If your bags are still floating, see notes.
Set sous vide to 130 F (54C) and turn it on for 70 minutes. When the timer goes off, remove salmon from the bags, pat dry, and if you haven't already, season with salt and pepper generously.
Heat the olive oil in a large skillet over medium high heat. Once very hot, add the salmon (it's now completely cooked, you just want to sear it for some texture) and sear on each side for 1 minute until golden brown.
Remove from the pan, squeeze some lemon juice on top of each fillet and enjoy plain or with whatever sauces/toppings you like.

Notes

Stop bags from floating: You can place a dull butter knife in the bag with the salmon, because it'll be heavy enough to weigh it down, but not sharp enough to puncture the bag.
You can also add weight to the top of the bag, weighing down the floating bags with metal racks, a large ladle, anything waterproof and heavy.
Storing leftovers: Leftover salmon can be stored tightly covered 2-3 days in the fridge