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–+ servings
A plate with sous vide salmon fillets topped with green herb sauce. One fillet is flaked with a spoon, revealing the tender pink interior. A small bowl of extra herb sauce sits in the background on a pink surface.
5 stars from 3 reviews

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30 Minute Sous Vide Salmon

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
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Sous vide is the best way to ensure salmon is always buttery, flaky, and delicious. You'll never overcook expensive salmon again!

Ingredients
  

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

Equipment

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.
    A hand adjusts the temperature on a Vesta sous vide immersion circulator, ready to cook perfect sous vide salmon, attached to a clear water container and viewed from above on a white, textured surface.
  • This is optional, but I recommend removing the pin bones for easier eating. I like to use pin bone tweezers.
    A hand uses tweezers to remove pin bones from a fillet of raw salmon on a white cutting board with black handles, preparing it for perfect sous vide salmon.
  • Season the salmon lightly with kosher salt and pepper or your favorite seafood seasoning. I like the Garlicky Citrus blend from Trader Joe's.
    A hand sprinkles seasoning from a bottle onto two raw sous vide salmon fillets on a white cutting board with a black handle, placed on a white, textured surface.
  • Place the salmon in a vacuum seal bag and seal. If you don't have a vacuum sealer, choose another air removal method.
    A vacuum sealer with a sealed plastic bag containing three orange-colored sous vide salmon portions sits on a white surface with a circular pattern.
  • 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.
    A hand places a vacuum-sealed bag of sous vide salmon fillets into a water bath, with the immersion circulator set to 113°F. The setup rests on a white, textured surface.
  • 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.
    A piece of cooked, seasoned sous vide salmon sits on a foil-lined baking sheet atop a textured white surface. The foil is crumpled around the edges, and the fish has a browned, crispy topping.
  • 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.
    Two raw salmon fillets, one skinless and one skin-on, are placed in a black cast iron skillet on a white, circular-tile surface—perfect for preparing sous vide salmon or classic pan-seared dishes.

Notes

Freezing:
I recommend seasoning your salmon, vacuum sealing it, and freezing it before cooking. When you want to cook it, you can go straight from the freezer to the sous vide water bath.
If cooking salmon from frozen, use a minimum cook time of 45 minutes.
Toppings:
I have a few go-to toppings for my salmon! The classic I grew up on is pesto and parmesan cheese, but I also frequently serve it with a spicy chimichurri. When I’m feeling ambitious, I make this harissa glaze, and when I’m feeling lazy, I top it with a few dollops of store bought artichoke parmesan dip (it’s pretty incredible).
Sides:
I usually serve salmon with Crispy Roasted Potatoes and a Warm Brussels Sprouts Caesar, but I’ve got lots of side dish recipes for you to choose from.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 232kcal, Carbohydrates: 2g, Protein: 24g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 66mg, Sodium: 239mg, Potassium: 560mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 379IU, Calcium: 61mg, Iron: 1mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.