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.
Ever since we got a sous vide cooker, we’ve been a little obsessed with it.
Some of our regular proteins are cooked in it, including steak, chicken breast, and pork tenderloin. When we are craving seafood, though, we love to sous vide salmon.
Why you’ll love this recipe
- Perfectly juicy. These medium-rare sous vide 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.
If cooking perfect salmon is not your strongest culinary skill, try the sous vide cooking method for it and you will be amazed at how incredibly easy it is to cook restaurant-style fish at home!
Besides the salmon and some spices, there isn’t much else that goes into this recipe. Here is what you’ll need:
- Salmon fillets. Use fillets that are at least an inch in thickness.
- Lemon. Adds a lovely citric punch.
- Dill. Fresh dill goes perfectly with lemon and salmon.
- Butter. To sear the salmon fillets.
- Salt and pepper. To taste.
How to sous vide salmon
Like any sous 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.
Put the salmon in a vacuum bag and add the lemon slices and fresh dill. Vacuum seal the bags.
Step 2- Sous vide the salmon
Place the salmon fillets in the water bath making sure they are fully submerged. Cook for 45 minutes.
Step 3- 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 evenly on all sides for 2 minutes total. Serve immediately.
How long should you sous vide salmon?
For salmon that is 1-inch or less in thickness, sous vide the fish for 30-45 minutes. For fish that is 1-2 inches, cook for around 45 minutes.
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.
Add water to a large pot. Mount a thermometer to the side of the pot. Turn the stove to medium heat and wait for the water to reach 120 degrees. Adjust the heat to maintain this temperature and prevent the water from boiling.
Season the salmon and put it into a ziplock bag. Add the aromatics and close the bag leaving the corner open. As you submerge the bag into the water, the pressure from the water will push out the excess air from the bag. Once there is no air in the bag, close it.
Cook the salmon fillets for 45 minutes.
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 basil, parsley, or even some rosemary.
- 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 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 in a skillet or oven.
More sous vide recipes to try
Frequently asked questions
You can eat salmon that measures 120 degrees in the thickest part if you prefer rare or medium-rare salmon. If you like medium-cooked salmon, cook it to 125 to 130 degrees.
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.
The ideal cooking temperature for salmon is 49C/120F.
- 4 salmon fillets 4-6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small lemon sliced
- 2 tablespoons butter
Preheat the water bath using the Sous vide machine to 49C/120F.
Season the salmon 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.
Serving: 1serving | Calories: 296kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Sodium: 411mg | Potassium: 855mg | Fiber: 0.4g | Vitamin A: 247IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg | NET CARBS: 1g