By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
150 cal · 75 min
Sous Vide Salmon
Recipe GLPRc22baadd372ed4
Perfectly tender salmon fillets cooked using the sous vide method, sealed with delicate aromatics and finished with a quick sear for a golden crust. This Nordic-inspired preparation highlights the natural flavor of the fish with minimal intervention.
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Ingredients
4 fillets (5-6 oz each) salmon fillets
to taste kosher salt
2 tablespoons extra-virgin olive oil
as desired fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest
2 teaspoons vegetable oil
Directions
Set your immersion circulator to 145°F (50°C). Fill a large water bath container with water and allow it to reach the target temperature, about 10 minutes.
Pat each salmon fillet dry with paper towels and season evenly on both sides with kosher salt.
Divide the extra-virgin olive oil among four vacuum-seal bags or zip-top freezer bags, placing approximately 1½ teaspoons in each.
Place one salmon fillet in each bag. If desired, add fresh thyme, dill, parsley, shallot slices, or citrus zest to each bag with the salmon.
Seal the bags using the water displacement method: slowly lower each sealed bag into the water bath with the top still slightly open, allowing water pressure to push out air before sealing completely. Alternatively, use a vacuum sealer if available.
Submerge the sealed bags in the 145°F water bath and cook for 50 to 60 minutes until the salmon is opaque and flakes gently when tested with a fork. The internal temperature should reach 145°F at the thickest part.
Remove the bags from the water bath and allow the salmon to rest briefly. Carefully open each bag and transfer the salmon to a clean paper towel to pat dry.
For a seared crust, heat vegetable oil in a skillet over medium-high heat. Working quickly, place the salmon skin-side up in the hot pan and sear for 1 to 2 minutes per side until golden brown, then remove to a plate.
Serve immediately, spooning any pan juices or aromatics from the cooking bag over the top if desired.
Comments
Sous vide salmon is elegant and hard to overcook, but the 75-minute stated time omits the precision equipment setup and water-bath preheating—real prep adds 20 minutes before the fish hits water, pushing a weeknight cook closer to 95 minutes total. Salmon and olive oil are reliable finds at any Charlotte chain, though quality varies widely in price; budget $12–16 per pound for decent farmed salmon at Harris Teeter or Publix, which drives the per-serving cost to $3–4 before sides. The technique is forgiving once the bath holds temperature, but requires a sous vide immersion circulator (a $100+ tool) and creates perfectly tender, pressureless protein—excellent for meal prep and reheating since the fish stays moist cold or rewarmed gently. The recipe works well for someone committed to the method, but demands that upfront investment and honest time commitment for a single protein course.
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