This recipe for Sous Vide Salmon is from my brand new book, Everyday Sous Vide: It’s All French to Me. Snag the book for lots of amazing sous vide recipes like this one!
Don’t know about sous vide yet, but curious to learn more? Start here! I tell ya about everything you need to get viding.
Hello, hi, hey.
It’s been a couple weeks since I’ve drafted up a blog post, and I’m super excited to be doing so now.
‘Cause I’m gonna spill some beans. And these beans are scary to spill, because by spilling them, I have to actually follow through. And do something big, that takes a lot of work.
First: I was on a podcast!
The Spitfire Podcast, to be exact. It’s both super scary and exciting. I’d love for ya to take a listen. Although, I still have trouble believing me talking about how indecisive I was through my 20s (helloooo, still there) could possibly be interesting. You tell me.
Second: I’m working on writing a cookbook.
Whew-heeeew… that’s definitely scary to put into writing. It’s going to be a cookbook full of sous vide recipes. I’m self-publishing it, which means it is totally up to me whether or not it happens. But considering I’ve already written over 50 recipes, I better make it happen. I think (hope hope hope) you guys are going to love it!
Okay, let’s get on to the salmon!
In case you’re late to the party: immersion circulators are my new favorite thing in the world. Sous vide cooking is a method that lets you bring food to whatever temperature you want, then keep it there until it’s fully cooked through, without ever raising it above that temperature.
AKA, no more overcooking your food. This is an amazing cooking method for meat and seafood, and anything else that’s criminal to overcook. Check out my guide for sous vide steak – there’s nothing better!
I like my sous vide salmon on the rare side, so it’s buttery but just starting to flake. 115 degrees F is my perfect temperature. I lightly season the salmon, add a little fat, then bag it up and remove all the air and drop it in the water bath for 45 minutes to 1 hour.
Once the sous vide salmon is out, I slather on some pesto, sprinkle on some parmesan cheese, and hit it with my blow torch to melt the cheese. You could just stick it under the broiler, if you don’t have a cool blow torch like mine.
Once you’ve cooked salmon this way, you’ll never be able to do it on the grill, in the oven, or any other method for that matter ever again. I know I said it once already, but I mean it: you can’t overcook it.
Stay tuned, because soon I’ll have a book chock-full of recipes, including several sous vide salmon variations and some pretty dope sides to sit with this salmon (we may or may not have had sous vide mashed potatoes with this – yep).
Get an immersion circulator. Get some salmon. Cook it, sous vide. You’re gonna lose your mind.
- 4 5 oz pieces of salmon
- Salt and pepper
- Your favorite seasoning
- Preheat your water bath to 115 degrees F.
- Season your salmon with salt, pepper, and your favorite seasoning.
- Place in a reusable vacuum seal bag, plastic bag, or vac seal bag, and remove all the air using the appropriate method.
- Place the bag in the water bath and let cook for 45 minutes to 1 hour.
- Remove from bag and top with a sauce like pesto if desired. Serve.