Sous Vide Frozen Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Servings
4 people
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Calories
228 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Frozen Salmon
Description
The Sous Vide Frozen Salmon recipe relies on precise temperature control to cook salmon fillets from frozen without thawing. Salmon, sealed in vacuum or tightly sealed sandwich bags, cooks evenly at 130°F over 70 minutes, ensuring a tender and moist interior. The low temperature prevents overcooking and retains texture. Once cooked, the salmon is patted dry and optionally seasoned before a quick sear in hot olive oil to develop a light crust and added flavor.
The method uses minimal seasoning to highlight the salmon's natural taste, with salt, pepper, and a finishing squeeze of lemon juice. This gentle cooking technique is ideal for preserving salmon’s delicate texture and moisture, reducing risk of dryness.
Serve the seared salmon with simple sides or salads to emphasize the fish’s tender juicy quality. It’s a practical approach for preparing frozen salmon efficiently without losing texture or flavor quality.
As noted, adding weight to sous vide bags prevents floating and ensures even cooking. Leftovers keep well refrigerated for 2-3 days. This recipe highlights the benefits of sous vide for consistent salmon preparation from frozen with minimal hands-on time.
Ingredients
- 4 salmon fillet about 4-5 oz (125-150 g) each, frozen, don't thaw
- salt
- black pepper
- 1 tablespoon olive oil
- 1/2 lemon juice of
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
- To prevent sous vide bags from floating, add a dull butter knife or another heavy waterproof object to weigh them down.
- Leftover cooked salmon can be stored tightly covered in the refrigerator for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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