Sous vide is by far the best way to cook seafood. Most fish is expensive to purchase and difficult to cook at home. With sous vide, it’s literally impossible to overcook it! It will always have exactly the texture you’re going for, with almost no effort on your part.

Collage of seafood recipes

Although each type of seafood requires a slightly different approach when cooking sous vide, there are some rules of thumb that apply to all fish proteins.

  • Cook times for sous vide seafood are much shorter than other proteins, usually not more than 45 minutes.
  • The sous vide time windows are not as flexible and forgiving as other proteins. Usually, you have at least an hour of wiggle room, but with seafood, the timing is more precise and you can overcook if the fish is exposed to heat too long.
  • Cook temperatures are much lower than with other sous vide proteins. Typically, you’ll be cooking between 110 and 135 degrees F.
  • When in doubt, butter poach! Almost all seafoods are even better with a couple of pats of butter thrown into the bag.

Feel like you need a little more info about sous vide cooking generally? Make sure to check out my Beginner’s Guide to Sous Vide Cooking as well as my cookbooks! I also have a whole program to teach beginners from initial setup to advanced techniques called Sous Vide School.

Alright, let’s get into the sous vide seafood recipes! With all of these to reference, you should be set to cook nearly any seafood dish you bring home from the grocery store (or maybe even the boat!).

Looking for some side dish recipes? I’ve got you covered, and even have a list of potato sides recipes!

Flaked sous vide salmon on a white plate with chimichurri sauce.

30 Minute Sous Vide Salmon

5 stars from 3 reviews
Sous vide salmon is the best way to ensure it's always buttery, flaky, and delicious. You'll never overcook expensive salmon again!
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Sous Vide Cilantro Lime Shrimp

5 stars from 2 reviews
Sous vide shrimp at 140 degrees F for 15 minutes, then serve with veggies, rice and my recipe for avocado cream sauce or make shrimp tacos! You can use fresh or frozen shrimp.
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Butter Poached Sous Vide Lobster Tail

5 stars from 14 reviews
Sous Vide Lobster Tail sounds fancy, but is shockingly easy to make! With the magic of sous vide, you can’t mess lobster up, so no need to worry about a rubbery disaster. Use this sous vide lobster tail recipe to eat lobster tails as is, or make delicious lobster rolls!
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Sous vide cod in a lemon butter sauce on a white plate.

Butter Poached Sous Vide Cod (30 Minutes)

5 stars from 1 review
Sous vide is the easiest way to ensure that your cod is melt in your mouth tender and never risk overcooking it. When poached in butter and finished with a little lemon, it's truly as good as it gets!
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    Sous vide tuna steak crusted with sesame seeds and sliced on a white plate with soy sauce.

    Sous Vide Tuna (Any Species) in Soy Citrus Marinade

    5 stars from 1 review
    The best way to eat tuna steaks is a near raw, rare perfection, best achieved with sous vide. There's no fear of overcooking and destroying the delicious (and not to mention, pricey!) tuna steak.
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    Sous Vide Scallops from A Duck's Oven

    Sous Vide Scallops (Fresh or Frozen)

    With sous vide, you'll never over- or under-cook your scallops again. The time and temp for sous vide scallops is very similar to other seafoods: 122 degrees for 20-45 minutes and can be used with fresh or frozen scallops. Top the scallops with brown butter sauce and serve with a side of sous vide asparagus.
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