Sous Vide Salmon Recipe (2024)

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.

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.

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.

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).

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

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.

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.

Frequently asked questions

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.