30 minute

Sous Vide Salmon with Pesto

equipment needed:

- immersion circulator - water bath container - chamber vacuum sealer + vacuum seal bag OR zipper top bag



– 16 oz salmon, can be one large piece or cut into filets – Kosher salt – Freshly cracked black pepper – 1/4 cup pesto, store bought or homemade – 2 tbsp grated parmesan – 1/2 lemon

Season the salmon lightly with kosher salt and pepper. Place the salmon in a vacuum seal bag and seal. If you don't have a vacuum sealer, choose another air removal method.

bag it up!

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.


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).


Preheat your oven's broiler on high. Line a rimmed baking sheet with foil.


When the salmon is done, remove it from the water bath and place it on the prepared baking sheet. Spread the pesto over the top of the salmon. Sprinkle with the parmesan. Place it under the broiler for 1 minute, until cheese is melted.


Squeeze the lemon over the top of the salmon and serve.