Sous Vide Salmon Recipe

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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 45

Total Time 46

Servings servings

Calories 296kcal

Author Arman Liew

Ingredients

4 salmon fillets 4-6 ounces each
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small lemon sliced
2 tablespoons butter

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.

Video

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.

No sous vide? 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.

Nutrition