This sous vide salmon recipe is a foolproof way to cook perfect fish every single time. Flavored with lemon and dill and seared to perfection, it's flaky, moist, and flavorful.
Preheat the water bath using the Sous vide machine to 49C/120F.
Season the salmon 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 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
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. TO REHEAT: You can eat leftover sous vide salmon without reheating it. 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.