Sous vide salmon is the best way to ensure this expensive seafood is always buttery, flaky, and delicious. Topped with pesto and parmesan or served with a spicy chimichurri, it’s also a crowd pleaser your family will want to eat again and again.

Sous vide salmon on a white plate with chimichurri sauce.

This recipe has two things that I absolutely love: sous vide cooking and salmon. I’m lucky enough to be the daughter of one fisherman and married to another, so my freezer stays stocked with Chinook Salmon and man, it is just the best thing.

If you’re looking for sous vide salmon inspiration beyond this recipe, make sure to check out my cookbooks, especially the Sous Vide Spicy Salmon with Lemon Dill Brown Butter in Sous Vide Meal Prep!

Time and Temperature for Salmon

I like my salmon on the rare side, so it’s buttery and just flaky. 121 degrees F is my perfect temperature. I lightly season the salmon and bag it up and vacuum seal before cooking for 30 minutes – 1 hour.

Here are some time and temperature options depending on your preferences. These times will work no matter the size of your fillet.

ResultTemperatureTime
Very soft, just starting to flake110 – 119 degrees F30 minutes – 1 hour
Very moist and just flaky120 – 125 degrees F30 minutes – 1 hour
Firm and Flaky126 – 132 degrees F30 minutes – 1 hour

You can also view this recipe in a step-by-step web story

Flaked sous vide salmon on a white plate with chimichurri sauce.
5 stars from 3 reviews

Get the Recipe:

30 Minute Sous Vide Salmon

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
Sous vide is the best way to ensure salmon is always buttery, flaky, and delicious. You'll never overcook expensive salmon again!

Ingredients
 

  • 16 oz salmon, can be one large piece or cut into filets
  • Kosher salt
  • Freshly cracked black pepper

Instructions
 

  • Preheat your water bath to 115 degrees F for very soft salmon, 121 degrees F for moist and just flaky salmon, or 130 degrees F for firm and flaky salmon using an immersion circulator.
  • This is optional, but I recommend removing the pin bones for easier eating. I like to use pin bone tweezers.
  • Season the salmon lightly with kosher salt and pepper or your favorite seafood seasoning. I like the Garlicky Citrus blend from Trader Joe's.
  • Place the salmon in a vacuum seal bag and seal. If you don't have a vacuum sealer, choose another air removal method.
  • Place the bag in the preheated water bath and cook for 30 minutes to 1 hour. Make sure the bag stays submerged for the entire cook. Sous vide magnets can be helpful or place a ceramic plate or bowl on top of the salmon.
  • When finished, remove from the bag and serve immediately with a sauce like chimichurri, or you can choose to finish the salmon.

Finishing Options

  • Finishing isn't necessary, but if you'd like a little texture, you can broil or pan sear.
  • To broil: Preheat your oven's broiler on high. Line a rimmed baking sheet with foil and place the sous vided salmon on the sheet. If using pesto or a glaze, spread over the salmon, otherwise drizzle with olive oil or top with pats of butter. Broil for 1-2 minutes, until just browned.
  • To sear: Preheat a cast iron skillet over high heat. Once hot, add 1 tbsp ghee or other fat of your choice. Place the salmon flesh side down in the hot skillet and sear until just browned. You'll know it's done when it easily releases from the pan with a spatula.

Notes

Freezing:
I recommend seasoning your salmon, vacuum sealing it, and freezing it before cooking. When you want to cook it, you can go straight from the freezer to the sous vide water bath.
If cooking salmon from frozen, use a minimum cook time of 45 minutes.
Toppings:
I have a few go-to toppings for my salmon! The classic I grew up on is pesto and parmesan cheese, but I also frequently serve it with a spicy chimichurri. When I’m feeling ambitious, I make this harissa glaze, and when I’m feeling lazy, I top it with a few dollops of store bought artichoke parmesan dip (it’s pretty incredible).
Sides:
I usually serve salmon with Crispy Roasted Potatoes and a Warm Brussels Sprouts Caesar, but I’ve got lots of side dish recipes for you to choose from.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 232kcal, Carbohydrates: 2g, Protein: 24g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 66mg, Sodium: 239mg, Potassium: 560mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 379IU, Calcium: 61mg, Iron: 1mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.