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My sous vide salmon recipe is a foolproof and easy way to cook salmon perfectly every time. It’s flaky, moist, and flavored with lemon and dill.
We enjoy salmon at least once a week, and while I don’t really play favorites in how it’s prepared, sous vide salmon has to be my favorite.
Why sous vide salmon?
I love using the sous vide to cook salmon because it’s a surefire way to guarantee perfectly cooked salmon every time. All you do is season the fish, seal it up, and let the sous vide work magic.
Table of Contents
Why I love this recipe
- Consistent results. The best thing about the sous vide technique for salmon is that you can find the temperature and timing that works for you and let it do the hard work.
- Perfect texture. These salmon fillets are moist in the center and slightly flaky on the outside.
- Versatile. You can customize the salmon any way you like, like adding different herbs, spices, or even a marinade.
- Set and forget cooking. Unlike pan-seared salmon, sauteed salmon, or baked salmon in foil, using the sous vide machine is completely hands-off. I use this time to make some fun sides.
If you love sous vide recipes, try my sous vide steak, sous vide chicken breast, sous vide pork belly, and sous vide pork tenderloin next.
Key Ingredients
- Salmon. Use fillets that are at least an inch thick. This is important because if it is any smaller, you risk the fish breaking apart or overcooking. I prefer skin-on fillets, but skinless fillets will work just as well.
- Lemon. Adds a lovely citric punch. Always use fresh lemon juice or lemon slices.
- Dill. A non-negotiable herb when paired with lemon and fish. Again, please use fresh dill.
- Butter. To sear the salmon fillets. You can use olive oil, but the butter adds that fabulous flavor.
- Kosher salt and black pepper. To taste.
How to sous vide salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Set the sous vide machine to 49C/120F. While the water heats, season the salmon fillets with salt and pepper on all sides.
Step 3- Sous vide the salmon. Place the salmon fillets in the water bath, ensuring they are fully submerged. Cook for 45 minutes.
Flavor variations
- Add some spices. Add red pepper flakes, smoked paprika, or Italian seasoning.
- Sear them in a marinade. Add a tablespoon or two of your favorite marinade to the pan before searing the salmon. I sometimes use a simple mix of soy sauce and sesame oil.
- Use fresh herbs. Swap out the dill for some parsley, fresh thyme, or even some rosemary.
- Serve with a sauce. A creamy lemon-based sauce would be fabulous, or some garlic yogurt sauce.
Storage instructions
To store: Leftover salmon can be stored in the refrigerator, covered, for up to 3 days.
To freeze: Place the cooked and cooled salmon in a shallow container and store it in the freezer for up to 6 months.
Reheating: You can eat leftovers without reheating them. Simply allow it to come to room temperature and use it for salads and sandwiches. If you’d prefer warm salmon, reheat it in a skillet or oven.
Frequently asked questions
I recommend cooking the salmon for 45 minutes total. However, it can be cooked for up to an hour. Any longer, though, and you risk the fish being a little rubbery and mushy.
Through recipe testing, I found 120F to be the ideal temperature to cook the salmon to achieve a buttery, flaky texture. If you prefer your salmon to be firmer, I recommend cooking it at 130F.
Yes! Fill a large pot with water, attach a thermometer, and heat to 120F, adjusting to maintain without boiling. Season the salmon, place it in a ziplock bag with the aromatics, and partially seal. Submerge to remove air, then fully seal. Cook for 45 minutes.
Side dishes to serve
I love pairing this salmon in a salmon bowl or with some slightly more impressive sides to suit the dish itself.
Sous Vide Salmon Recipe
Video
Ingredients
Instructions
- Preheat the water bath and set the sous vide to 120F.
- Pat dry the salmon fillets and season with salt and pepper on all sides.
- Place the salmon in a vacuum bag with lemon slices and dill. Seal the bag with a vacuum sealer.
- Place the bag with the salmon in the water bath, totally submerged in water, and cook for 45 minutes.
- Remove the salmon from the bag and discard the lemon and dill.
- Heat butter in a skillet on high heat. Add the salmon and sear evenly on all sides for a minute. Serve immediately.
Notes
Nutrition
Originally published November 2023, updated and republished February 2025
This mentions dill in the instructions, but not in the ingredients 😀