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.
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!
Sous Vide Meal Prep
This cookbook outlines my entire method for keeping your freezer stocked with ready to sous vide meals (and some great recipes to boot!).
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.
Result | Temperature | Time |
---|---|---|
Very soft, just starting to flake | 110 – 119 degrees F | 30 minutes – 1 hour |
Very moist and just flaky | 120 – 125 degrees F | 30 minutes – 1 hour |
Firm and Flaky | 126 – 132 degrees F | 30 minutes – 1 hour |
You can also view this recipe in a step-by-step web story.
Get the Recipe:
30 Minute Sous Vide Salmon
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.