Buttery tender and seasoned with fresh dill and lemon, sous vide salmon is sure to be the star of your dinner tables! Serve this with your favorite lemon butter sauce alongside roasted brussels sprouts and arugula salad for a hearty and satisfying meal.
Tips on Making Sous Vide Salmon
Salmon is a tender and delicate fish to work with, and cooking this fish sous vide method needs a little extra care. Here are expert tips on how to perfect this recipe at home:
- Use fresh salmon. Whether it’s a sockeye, silver, or king salmon, a fresh one always has a firm pinkish-orange flesh that springs back when pushed with no bruises or indentations and has a fresh seafood smell.
- Brined salmon will have a better firmer texture, will prevent overcooking, and will keep the fish from releasing white stuff called albumin. Dry brine by rubbing salt or wet brine by soaking it in a salt-water mixture for at least 30 minutes.
- Seal the bag properly to completely submerge the fish and cook evenly. If you don’t have a vacuum sealer, water displacement method works too. To do this, seal the bag leaving an inch of opening, submerge it in water to remove the bubbles and seal it completely.
- The best sous vide salmon temperature is 115 degrees F, for half an hour to 45 minutes. Add 30 minutes if you’re cooking it frozen. The dish turns mushy and watery if left for too long, so make sure not to go over the suggested cooking time.
- You can serve it fresh from sous vide by searing the skin on a cast iron skillet, chilling and serving like sashimi, or flaking it to top fresh salad greens.
How To Make Sous Vide Salmon
Taste tender and flavorful salmon fish seasoned with fresh lemon and herbs cooked to perfection. This sous vide salmon recipe will surely grant you and your family a delicious and hearty meal.
- Preheat a water bath to 115 degrees F.
- Season the salmon generously with salt and pepper on both sides, then chill for 30 minutes.
- Place each seasoned salmon in a reusable vacuum seal bag or Ziploc, each with a sprig of dill and 1 slice of lemon.
- Drizzle with olive oil. Remove air, then seal.
- Once the water bath has reached the desired temperature, carefully lower the bag to the pot.
- Let it cook for 45 minutes.
- Remove the bag from the pot and pat dry.
- Carefully remove from the bag and discard the aromatics.
- Gently peel away the skin.
- Sear on high heat for 1 minute, or serve right away. Enjoy!
- Sugar: 1g
- Calcium: 8mg
- Calories: 69kcal
- Carbohydrates: 1g
- Cholesterol: 1mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 22mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 1164mg
- Vitamin A: 18IU
- Vitamin C: 1mg
Commonly Asked Questions
Can you overcook salmon in sous vide?
Yes, it could still be overcooked just like other sous vide recipes. When left to cook for too long, even if it’s at a low temperature, salmon will turn mushy and watery.
What is the white stuff that comes out when you cook salmon?
The white stuff you see when you cook salmon is called albumin, a protein that helps the fish set as it cooks. It is completely safe to eat. But if you don’t like it, brine the fish before cooking to help prevent albumin from coming out. Avoid overcooking over too high heat and for too long a time. Always sear the skin side down. The skin acts as a barrier between the heat source and the fish meat so that it doesn’t easily overcook.
ConclusionThis sous vide salmon is tender, buttery, and fresh tasting with lemon and fresh herbs. A stunning dish to serve at the dinner table, but easy to make. This protein-rich sous vide dish deserves a spot on your menu.
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