Sous Vide Salmon

Sous vide salmon is the best hands-off method for making incredibly flakey, fall-apart tender salmon! The precision cooker will yield ultra-moist filets with hardly any prep work on your end.

Why this recipe works

Sous vide salmon produces the most delicate, juicy, and flakey salmon you’ll ever try. While we love baked salmon and grilled salmon, it can be a little tricky to find the sweet spot for doneness using these methods, but in this recipe, the precision cooker handles all the responsibility.

After its regulated water bath, we sear it with a kitchen torch for a nice crust. Alternatively, you can pan-sear the filets, but be careful not to overcook them during the process as they’ll be going into the pan already cooked.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – Opt for fresh center-cut salmon, cut into 2 large filets.

HERBS – Fresh herbs lend tons of flavor. Season with your favorite aromatics as desired, we chose dill and rosemary.

How to Make Sous Vide Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Fill sous vide water container and position sous video cooker into place. Preheat sous vide cooker to 130 F.
2. In a small bowl, whisk together olive oil, garlic salt, and pepper.
3. Using gloved hands, coat both salmon filets (on both sides) with oil mixture.
4. Break the rosemary sprig into a few smaller pieces. You don’t want it too small because you will be removing it after the salmon has cooked. Place the sprig pieces on top of seasoned salmon filets.
5. Place each seasoned filet with fresh herbs into vacuum seal bags. Vacuum seal them shut.
6. Sous vide the salmon for 45 minutes.
7. Remove cooked salmon from bags, place on wire rack, and discard herbs.
8. Use a kitchen torch to sear the outside of the cooked salmon.

Frequently Asked Questions & Expert Tips

Yes, you can use frozen salmon following the same instructions. Add an additional 25-30 minutes when cooking from frozen. Seasonings will not stick well to your salmon if frozen and you will not need the olive oil. However, you can still generously sprinkle salt and pepper over your frozen filets before cooking, granted that you purchased them non-vacuum sealed.

Instead of a kitchen torch, you can simply sear the sous vide salmon in a hot skillet with some olive oil or butter. You will want the pan hot so that you can sear it quickly. If you take too long to sear it, the fish is already cooked so it could begin to flake apart.

Serving Suggestions

Optionally top sous vide salmon with ourrosemary cream sauce or enjoy as-is with a squeeze of lemon. Serve with a side of roasted potatoes and steamed or cooked vegetables like green beans, asparagus, broccoli, or carrots. You can also serve it over rice or lemon couscous. Enjoy!

More Related Recipes

• Poached Salmon
• Pan Seared Salmon
• Maple Soy Salmon
• Cedar Plank Salmon
• Sous Vide Pork Chops

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