Serves 4
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
