Sous Vide Salmon Recipe (2024)

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Thissous vide salmonrecipe is a foolproof way to cook perfect fish every single time. Flavored with lemon and dill and seared to perfection, it’s flaky, moist, and flavorful.

Sous Vide Salmon Recipe (1)

Ever since I got asous vide machine, I’ve been a little obsessed with it.

Sous vide cooking has become a staple, especially for protein, includingsteak,chicken breast, andpork tenderloin. When we are craving seafood, though, we love to sous vide salmon.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to sous vide salmon
  4. Can I make this without a sous vide machine?
  5. Flavor variations
  6. Storage instructions
  7. Frequently asked questions
  8. Side dishes to serve
  9. Sous Vide Salmon Recipe (Recipe Card)

Why this recipe works

  • Perfectly texture.These salmon fillets turn out to be moist in the center and slightly flaky on the outside.
  • Consistent results.The good thing about the sous vide technique for salmon is that you can find the temperature and timing that works for you and use it every time you cook salmon.
  • Versatile.You can customize the salmon any way you like (just like my sous vide turkey breast).
  • Set and forget cooking. Unlike pan-seared salmon, sauteed salmon, or baked salmon, using the sous vide machine is completely hands-off. I use this time to make some fun sides.

What I love about this recipe is that this method never yields salmon that tastes ‘fishy.’ My family used to complain that sometimes my salmon had a little bit of a fish taste, but never since using this method.Love the sous vide? Try sous vide pork belly and sous vide flank steak next.

Ingredients needed

Besides the salmon and some spices, there isn’t much else that goes into this recipe. Here is what you’ll need:

  • Salmon filets.Use fillets that are at least an inch in thickness. This is important because any smaller and you risk the fish breaking apart or overcooking. You can choose between skin-on or skin-off fillets.
  • Lemon.Adds a lovely citric punch. Always use fresh lemon juice.
  • Dill. Fresh dill goes perfectly with lemon and salmon.
  • Butter.To sear the salmon fillets. You can use olive oil but I find the butter adds that fabulous flavor.
  • Kosher salt and black pepper.To taste.

Find the printable recipe with measurements below.

How to sous vide salmon

Like anysous vide recipe, the machine takes care of all the hard work, making it a breeze! Ready to cook some salmon?

Step 1- Prep the sous vide cooker.Set the sous vide machine to 49C/120F. While the water heats, season the salmon fillets with salt and pepper on all sides.

Sous Vide Salmon Recipe (2)

Step 2- Vacuum seal. Put the salmon in a vacuum bag and add the lemon slices and fresh dill. Vacuum seal the bags (using a vacuum sealer).

Sous Vide Salmon Recipe (3)

Step 3- Sous vide the salmon.Place the salmon fillets in the water bath, making sure they are fully submerged. Cook for 45 minutes.

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Step 4- Sear the salmon.Once cooked, remove the fillets from the bag and discard the lemon slices and dill. Heat butter in a skillet over high heat. Sear the salmon skin-side down and evenly on all sides for 2 minutes total. Serve immediately.

Sous Vide Salmon Recipe (5)

Can I make this without a sous vide machine?

Making sous vide salmon without a sous vide machine is possible. Here’s what you should do.

Fill a large pot with water and attach a thermometer to its side. Heat on medium until the water reaches 120 degrees. Adjust to maintain this temperature without boiling.

Season salmon, place it in a ziplock bag with aromatics, and partially seal, leaving a corner open. Squeeze out as much air as possible, then submerge the bag to remove excess air as water pressure pushes it out. Seal the bag and cook the salmon for 45 minutes.

Flavor variations

The beauty of this salmon recipe is just how easy it is to customize. Here are some ideas:

  • Add some spices. Add red pepper flakes, smoked paprika, or Italian seasonings.
  • Sear them in a marinade. Add a tablespoon or two of your favorite marinade to the pan before searing the salmon.
  • Use fresh herbs. Swap out the dill for some parsley, fresh thyme, or even some rosemary.
  • Serve with a sauce. A creamy lemon-based sauce would be fabulous, or some garlic yogurt sauce.

Storage instructions

To store: Leftover salmon can be stored in the refrigerator, covered, for up to 3 days.

To freeze: Place the cooked and cooled salmon in a shallow container and store it in the freezer for up to 6 months.

Reheating: You can eat leftovers without reheating it. Simply allow it to come to room temperature and use it for salads and sandwiches. If you’d prefer warm salmon, reheat in a skillet or oven.

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Frequently asked questions

Why cook salmon to 145F?

Besides the obvious food safety measures to ensure bacteria and other food parasites are killed, this temperature yields the most perfectly cooked fish- flaky and tender, while being moist and juicy.

How do you know when the salmon is done?

The easiest way to tell if salmon is done or not is to use an instant-read thermometer. The temperature of salmon may range from 110 to 140F degrees depending on the level of doneness you are aiming for. If you don’t have a thermometer, use a fork or a knife to test the salmon for flakiness. Perfectly cooked salmon should be flaky but moist and juicy.

Sous vide salmon temp?

The ideal cooking temperature for salmon is 49C/120F.

Side dishes to serve

I love pairing this salmon in a salmon bowl or with some slightly more impressive sides to suit the dish itself.

  • Cauliflower casserole– Hearty, cheesy, and super low in carbs.
  • Air fryer carrots– My family’s favorite veggie side dish.
  • Air fryer baked potato– Fluffy and faster than any other cooking method.
  • Sauteed broccolini–Coated in garlic butter and crisp florets.
  • Coconut milk rice–The best way to enjoy basmati rice.

Sous Vide Salmon Recipe (7)

Sous Vide Salmon Recipe

5 from 2 votes

This sous vide salmon recipe is a foolproof way to cook perfect fish every single time. Flavored with lemon and dill and seared to perfection, it's flaky, moist, and flavorful.

Servings: 4 servings

Prep: 1 minute min

Cook: 45 minutes mins

Total: 46 minutes mins

Rate This Recipe

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Ingredients

  • 4 salmon fillets 4-6 ounces each
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 small lemon sliced
  • 2 tablespoons butter

Instructions

  • Preheat the water bath using the Sous vide machine to 49C/120F.

  • Season thesalmon with salt and pepper on all sides. Place the salmon in a vacuum bag with lemon slices and dill. Seal the bag with a vacuum sealer.

  • Place the bag with salmon in the water bath, totally submerged in water, and cook for 45 minutes.

  • Remove the salmon from the bag and discard the lemon and dill.

  • Heat butter in a skillet on high heat. Add the salmon and sear evenly on all sides for a minute. Serve immediately.

Notes

TO STORE: Leftover salmon can be stored in the refrigerator, covered, for up to 3 days.

TO FREEZE: Place the cooked and cooled salmon in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: You can eat leftover sous vide salmon without reheating it. Simply allow it to come to room temperature and use it for salads and sandwiches. If you’d prefer warm salmon, reheat it in a skillet or oven.

Nutrition

Serving: 1servingCalories: 296kcalCarbohydrates: 1gProtein: 34gFat: 17gSodium: 411mgPotassium: 855mgFiber: 0.4gVitamin A: 247IUVitamin C: 7mgCalcium: 26mgIron: 1mgNET CARBS: 1g

Course: Main Course

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Sous Vide Salmon Recipe (2024)

FAQs

How long does it take to sous vide salmon? ›

I find that fish can turn watery and mushy if left in the water bath for too long at low temperatures, and dry and chalky when left too long at above 125°F (52°C) or so. For thinner fillets, half an hour to 45 minutes is plenty; for extra-thick fillets, 45 minutes to an hour is all you need.

Should I brine salmon before sous vide? ›

NOTE: Sous vide salmon brine is an important step. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, in addition to seasoning the fish and providing another defense against overcooking. Set the Anova Sous Vide Precision Cooker to 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.

What is the best sous vide temp for salmon? ›

Set your sous vide machine to 115°F for 45 minutes and place the bag into the pot of water. Clip your bag of salmon to the side of the pot and make sure that the meat is submerged, so that no water can get into the bag. Once done cooking, remove your salmon from the bag and set it aside on a plate.

Can you sous vide salmon too long? ›

Salmon can be left in the sous vide bath for up to 30 minutes after the end of cooking without significant change in flavor or texture (after 30 minutes it starts to get a little mushy).

What is the tastiest way to cook salmon? ›

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

What is the secret to best salmon? ›

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

What seasonings go well with salmon? ›

Here are some spices you may have that could be good as part of a homemade salmon seasoning.
  • Paprika.
  • Chile/Chili powder.
  • Garlic powder/salt.
  • Ground cumin.
  • Onion powder.
  • Ground ginger.

Can you overcook salmon sous vide? ›

Unfortunately, salmon can be easily overcooked. With the Anova Sous Vide Precision Cooker I never worry about overcooking my favorite dish. The salmon is always juicy and perfectly cooked to the temperature I enjoy the most. Pick your temp and leave the worry behind.

Can you use Ziploc bags for sous vide? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

What is the best temperature to sous vide fish? ›

A word from the wise: the experts at Cuisine Solutions recommend never setting a temperature below 130℉ (54℃) for food safety reasons. For well-done fish, cook at 143℉; for medium, set your circulator between 140℉ and 142℉; and for rare fish set the temperature between 135℉ and 139℉.

What is the white stuff in sous vide salmon? ›

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

What does sous vide mean in English? ›

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

Should I rinse brine off salmon? ›

When ready to cook, remove the salmon pieces from the brine, discarding the brine. Rinse the salmon pieces under cold water and pat dry. With today's recipe, I mixed some Dijon with olive oil to brush on the salmon before cooking to give it a tangy flavor.

How long to cook salmon at 140? ›

Then bake at 450°F until the internal temperature of the salmon reaches 140°F* (or I like to cook mine until it reaches 135°F*), about 4-6 minutes per half inch of thickness. You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.

Is 1 hour sous vide enough? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Why cook salmon to 145? ›

145°F is the temperature recommended by the United States Department of Agriculture (USDA), which sets the food safety regulations in the States. The USDA arrived at this number because the main microorganism, Listeria, that causes food borne illness in seafood and fish is killed more or less instantly at 145°F.

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