If you’ve been looking to elevate your seafood game, the Sous Vide Salmon with Lemon and Dill Recipe is going to become your new best friend. This method locks in every ounce of moisture and flavor while perfectly infusing the delicate salmon with fresh herbs and bright lemon notes. Whether you want a tender, silky texture or a more cooked finish, sous vide gives you total control. It’s a guaranteed crowd-pleaser that feels fancy but is surprisingly simple to pull off. Get ready to impress yourself and anyone lucky enough to share this delightful meal with you!
Ingredients You’ll Need
This recipe comes together with a handful of essential ingredients that pack a big punch on flavor, texture, and visual appeal. Each one plays a key role in making the salmon taste fresh, vibrant, and utterly delicious.
- Salmon filets (4-6 oz each): Fresh, skin-on or off, choose quality fillets for the best texture and flavor.
- Kosher salt: Enhances natural flavors and helps season every bite perfectly.
- Ground black pepper: Adds a gentle peppery kick that complements the salmon beautifully.
- Olive oil (2 tablespoons): For optional searing, it adds a golden crust and a rich, fruity aroma.
- Fresh dill (2 sprigs): Provides a fragrant herbal note that pairs wonderfully with fish.
- Lemon slices (2): Bring bright citrus tang that lightens and freshens the dish.
How to Make Sous Vide Salmon with Lemon and Dill Recipe
Step 1: Prep the Salmon
Start by gently patting the salmon fillets dry with paper towels to remove excess moisture. If you prefer skinless fillets, slide a sharp knife carefully between the flesh and the skin, holding the skin and moving the knife back and forth to separate it smoothly without tearing the fish. This prep step ensures even seasoning and texture during cooking.
Step 2: Season Generously
Sprinkle kosher salt and ground black pepper on both sides of each fillet. This simple seasoning setup highlights the salmon’s natural flavors while preparing it perfectly for the sous vide bath. Don’t be shy here; seasoning brings out the best taste.
Step 3: Add Lemon and Dill
Place a fresh sprig of dill and a slice of lemon directly on top of each fillet before sealing. If you really love citrus, a quick squeeze of lemon juice inside the bag adds an extra layer of brightness. These aromatics gently infuse into the fish during sous vide cooking.
Step 4: Seal the Bags
Use the water displacement method to remove air from your ziplock or vacuum-seal bags. Seal most of the bag, then slowly submerge it in water, allowing the pressure to push out air before sealing completely. Alternatively, vacuum-sealing works well too—just be careful not to squeeze any juices out. This step is crucial to even cooking and maintaining that perfect texture.
Step 5: Sous Vide Cook
Place the sealed bags into a large pot filled with cold water alongside your sous vide machine. Set your temperature based on how you like your salmon: 122°F (50°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) if you prefer well-done. Cook for about 40 minutes, adjusting slightly depending on thickness. This gentle precision locks in juices and achieves that melt-in-your-mouth feel.
Step 6: Rest the Salmon
Once your salmon has cooked, remove the bags from the water bath and let the fillets rest inside the sealed bags for five minutes. Resting allows the juices to redistribute evenly, ensuring every bite is juicy and tender.
Step 7: Optional Sear for Crust
Carefully take the salmon out of the bags and pat them dry. Heat olive oil in a nonstick skillet over medium-high heat and sear the fillets for 1-2 minutes each side, creating a beautiful golden crust. This step is optional but highly recommended if you love a contrast of textures—crispy outside, silky inside.
Step 8: Serve and Enjoy
Plate your sous vide salmon fillets and garnish with an extra lemon wedge. The light citrus paired with fresh dill makes for a stunning presentation and refreshing flavor boost. Serve with your favorite sides for a complete meal that’s as enjoyable in taste as it is easy to make.
How to Serve Sous Vide Salmon with Lemon and Dill Recipe
Garnishes
A simple wedge of lemon and a few sprigs of dill make perfect garnishes that enhance both the look and the flavor of your salmon. You can also try a drizzle of extra virgin olive oil or a sprinkle of chopped fresh herbs like parsley for a vibrant finish.
Side Dishes
This dish pairs perfectly with light and healthy side dishes. Think fluffy quinoa, roasted seasonal vegetables, or a crisp mixed green salad with a tangy vinaigrette. These sides complement the salmon’s delicate flavors without overpowering them.
Creative Ways to Present
For a special occasion, serve the salmon on a bed of herbed couscous or atop buttered pasta tossed with lemon zest and capers. Another idea is plating with colorful vegetable ribbons or even as part of a seafood platter with shrimp and scallops to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover sous vide salmon in an airtight container in the refrigerator for up to 3 days. Keeping it chilled well preserves the salmon’s delicate texture and fresh flavor.
Freezing
If you want to freeze your cooked salmon, wrap it tightly in plastic wrap and then place it in a freezer bag. It will keep well for up to one month. Thaw overnight in the fridge before reheating gently to maintain moisture.
Reheating
To reheat, gently warm your salmon in a low-temperature oven (around 275°F or 135°C) until just heated through, or pop it briefly in a covered skillet over low heat. Avoid microwaving, which can dry it out and ruin the silky texture achieved by sous vide.
FAQs
Can I cook frozen salmon using the Sous Vide Salmon with Lemon and Dill Recipe?
Absolutely! You can sous vide salmon straight from the freezer. Just add an extra 10 to 15 minutes to your cooking time to ensure it cooks evenly through.
Do I have to sear the salmon after sous vide cooking?
The searing step is optional but highly recommended if you love a crispy exterior. If you prefer a silky texture without the crust, feel free to skip this step and enjoy it as is.
What type of bags should I use for sous vide cooking?
Use vacuum-seal bags or high-quality ziplock bags that are safe for sous vide cooking. Make sure they are heat-resistant and food-grade to prevent any chemicals leaching into your food.
Can I prepare the salmon ahead of time and cook it later?
Yes! You can season and seal the salmon in the bag and keep it refrigerated for up to 24 hours before cooking sous vide, which can save time on busy days.
How do I know what temperature to cook salmon sous vide?
It really depends on your preferred doneness. For very tender and moist salmon, 122°F is ideal. For a firmer texture, go up to 130°F or 140°F. The Sous Vide Salmon with Lemon and Dill Recipe offers flexibility to find your perfect spot!
Final Thoughts
This Sous Vide Salmon with Lemon and Dill Recipe is a total game-changer for anyone who loves salmon but craves perfectly cooked, flavorful results every time. It feels like a special restaurant dish yet is straightforward enough for a weeknight dinner. I can’t wait for you to try it and discover how sous vide gently transforms this simple fish into something magical. Enjoy every tender, herb-infused bite!
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Sous Vide Salmon with Lemon and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
- Diet: Low Fat
Description
This Sous Vide Salmon recipe delivers perfectly cooked, tender, and flaky salmon fillets with a delicate lemon and dill flavor. Using precision temperature control, the salmon is cooked to your preferred doneness, then optionally seared for a golden crust. Ideal for an elegant yet easy-to-make dish served alongside fresh or roasted sides.
Ingredients
Salmon
- 2 salmon fillets, 4-6 oz each
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 sprigs fresh dill
- 2 lemon slices
For Searing
- 2 tablespoons olive oil
Instructions
- Prepare the salmon: Pat both sides of the salmon fillets dry with paper towels. If you prefer skinless salmon, carefully remove the skin by sliding a sharp knife between the flesh and skin while holding the skin firmly.
- Season the fillets: Generously season both sides of each salmon fillet with kosher salt and freshly ground black pepper. Place each fillet in a separate ziplock or vacuum-seal bag in a single layer.
- Add aromatics: Place a sprig of fresh dill and a lemon slice on top of each salmon fillet. For more lemon flavor, squeeze some lemon juice into the bag before sealing.
- Remove air from bags: Use the water displacement method by sealing the bag almost completely and slowly submerging it in water to push out air, then seal fully. Alternatively, vacuum-seal the bags without squeezing out juices.
- Sous vide cook: Attach a sous vide machine to a large pot of cold water. Cook the salmon at your preferred temperature for about 40 minutes: 122°F (50°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for well-done, adjusting time based on thickness.
- Rest the salmon: Remove the bags from the water bath and let the salmon rest inside the sealed bags for about 5 minutes.
- Optional sear: Open the bags carefully and remove the salmon. Pat dry with paper towels. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat and sear the salmon for 1-2 minutes per side until a golden crust forms.
- Serve: Serve the tender sous vide salmon with lemon wedges for squeezing and your choice of sides like quinoa, roasted vegetables, or a fresh green salad.
Notes
- Remove the skin before cooking if preferred; otherwise, cook with skin on for extra moisture.
- The lemon and dill add fresh, light flavor, but you can customize with other herbs such as thyme or rosemary.
- The optional searing step adds texture and visual appeal but is not required for perfectly cooked salmon.
- Adjust cooking time based on fillet thickness; thicker pieces may need extra minutes.
- Seal the bags carefully to avoid water entering during sous vide cooking.
