Sous Vide Salmon
Sous vide salmon delivers a buttery and delicate filet that melts in your mouth.
- Vacuum Sealer
- Vacuum Bag
- Non-stick Pan
- Paper Towels
- Chef Knife
- Fish Spatula
- Fishbone Pliers Clip
For Sous Viding the Salmon
- 8 oz Salmon Filet skin and pin bones removed
- 1 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Fresh Cracked Pepper
- 1 sprig Fresh Thyme
- 1 each Garlic Clove, whole skin on crushed
For Searing the Salmon
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Choose your preferred doneness.Taste: Tender with a warm center Temperature: 113.0 °F Time: 50 minutes
- Make sure to remove the pin bones from the filet, before cutting into approximately 4 oz portions.8 oz Salmon Filet
- Moderately season each salmon filet with salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme.8 oz Salmon Filet, 1 tsp Kosher Salt, 10 turns Fresh Cracked Pepper, 1 sprig Fresh Thyme, 1 each Garlic Clove, whole skin on crushed, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- Using the vacuum sealer, make sure that the salmon is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the salmon to sous vide for the duration of the given cooking time.
- Once the salmon has finished cooking, carefully remove the filets from the water bath. Remove the salmon from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray. Before searing, thoroughly dry the skin of each filet with a paper towel.
- Place a non-stick sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke lightly, carefully place the salmon filets in the pan. Sear each side for approximately 1 minute. When searing the last side, add the butter and aromatics to the pan and spoon the aromatic butter over the salmon filets.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting (optional)
- Enjoy your salmon with some simply sautéed veggies, over rice, or on a bed of salad greens for a healthy weeknight dinner.
Nutrition PER SERVING
Calories: 524kcalProtein: 45gFat: 37g
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)