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
Scale
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.
