Sous Vide Salmon

Sous vide salmon is the best way to ensure your salmon turns out perfectly buttery, flaky and delicious!

Ingredients

Ingredients

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

Preheat your water bath using an immersion circulator.

115 F for very soft, 121 F for moist and just flaky, or 130 F for firm and flaky

Season the salmon lightly with kosher salt and pepper or your favorite seafood seasoning.

Place the salmon in a vacuum seal bag and seal. 

Place the bag in the water bath and cook for 30 minutes to 1 hour. 

Make sure the bag stays submerged for the entire cook.

When finished, remove from the bag and serve with a sauce or you can choose to finish the salmon.

To broil: Preheat your broiler on high. Line a rimmed baking sheet with foil .

Spread with pesto or a glaze otherwise drizzle olive oil. 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.

Find more recipes at

Find more recipes at