Sous Vide Salmon
Sous vide salmon is the best way to ensure your salmon turns out perfectly buttery, flaky and delicious!
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Ingredients
Ingredients
– 16 oz salmon, can be one large piece or cut into filets
– Kosher salt
– Freshly cracked black pepper
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Preheat your water bath using an immersion circulator.
Preheat your water bath using an immersion circulator.
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115 F for very soft, 121 F for moist and just flaky, or 130 F for firm and flaky
115 F for very soft, 121 F for moist and just flaky, or 130 F for firm and flaky
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Season the salmon lightly with kosher salt and pepper or your favorite seafood seasoning.
Season the salmon lightly with kosher salt and pepper or your favorite seafood seasoning.
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Place the salmon in a vacuum seal bag and seal.
Place the salmon in a vacuum seal bag and seal.
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Place the bag in the water bath and cook for 30 minutes to 1 hour.
Place the bag in the water bath and cook for 30 minutes to 1 hour.
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Make sure the bag stays submerged for the entire cook.
Make sure the bag stays submerged for the entire cook.
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When finished, remove from the bag and serve with a sauce or you can choose to finish the salmon.
When finished, remove from the bag and serve with a sauce or you can choose to finish the salmon.
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To broil: Preheat your broiler on high. Line a rimmed baking sheet with foil .
To broil: Preheat your broiler on high. Line a rimmed baking sheet with foil .
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Spread with pesto or a glaze otherwise drizzle olive oil. Broil for 1-2 minutes, until just browned.
Spread with pesto or a glaze otherwise drizzle olive oil. Broil for 1-2 minutes, until just browned.
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To sear: Preheat a cast iron skillet over high heat. Once hot, add 1 tbsp ghee or other fat of your choice.
To sear: Preheat a cast iron skillet over high heat. Once hot, add 1 tbsp ghee or other fat of your choice.
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Place the salmon flesh side down in the hot skillet and sear until just browned.
Place the salmon flesh side down in the hot skillet and sear until just browned.
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