Sous Vide Salmon: Perfectly Cooked Gourmet Meals Every Time

Elevate your weeknight dinners or special occasions with foolproof, restaurant-quality salmon that melts in your mouth—no culinary degree required.

Why Sous Vide Salmon Is a Game-Changer

Picture this: tender, buttery salmon with edges that glide apart at the touch of a fork, infused with the subtle richness of olive oil and crowned with fresh herbs. Sous vide salmon isn’t just a meal—it’s a masterpiece of precise cooking. Unlike traditional methods that leave your fish dry or undercooked, sous vide guarantees perfectly cooked salmon from edge to edge. The water bath’s consistent temperature gently coaxes the fillets to succulent perfection, locking in moisture and flavor without guesswork.

This method is ideal for busy weeknights when you crave gourmet results without the stress, or for impressing guests at holiday gatherings. The technique adapts seamlessly to diet preferences (think keto, paleo, or heart-healthy meals) and pairs beautifully with crispy roasted veggies or fluffy quinoa. Whether you’re a sous vide veteran or a curious beginner, this recipe transforms humble salmon into a luxe, gourmet salmon experience that’ll redefine your seafood game.

Alternate Names & Variations

• Slow-Cooked Salmon in Water Bath
• Vacuum-Sealed Salmon with Herbs
• Precision Salmon with Lemon-Dill Garnish

Tip: Swap dill for tarragon or cilantro to customize flavors while maintaining the precise cooking technique.

Ingredients for Sous Vide Salmon

• 1 1/2 lbs salmon fillet (scaled, trimmed, cut into 4 pieces)
• 2 cups ice water (for shocking after cooking)
• 4 Tbsp high-quality olive oil
• 2 Tbsp kosher salt
• Fresh dill, finely chopped (for garnish)
• Fresh chives, finely chopped (for garnish)
• 1 lemon, cut in wedges (for garnish)

Step-by-Step Instructions

1. Prep the Salmon: Pat fillets dry, season generously with kosher salt, and place each in a vacuum-seal bag with 1 Tbsp olive oil. Seal tightly.
2. Set the Sous Vide: Preheat water bath to 122°F (50°C) for medium-rare or 131°F (55°C) for firmer texture. Submerge bags for 45 minutes.
3. Chill Rapidly: Transfer cooked salmon to ice water for 3 minutes to stop residual cooking, ensuring perfect doneness.
4. Sear & Serve: Pat fillets dry, sear skin-side down in a hot skillet for 60 seconds. Garnish with dill, chives, and lemon wedges.

Chef’s Tip: Place lemon slices inside the bag during cooking for extra citrus infusion!

Sous Vide Salmon Recipe Card

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4 | Calories: ~320 per serving

Why Sous Vide Salmon Works

The sous vide method delivers unmatched precision—no overdone edges or raw centers. Olive oil in the bag bastes the fish as it cooks, while rapid chilling locks in the silky texture. It’s ideal for easy comfort food for family dinners or elegant entertaining.

Expert Tips:

• Use center-cut fillets for even thickness.
• Add a teaspoon of honey to the bag for caramelized searing.

Storing and Reheating Leftovers

Refrigerate leftovers airtight for up to 3 days. Reheat gently in a 275°F oven for 10 minutes or in a warm water bath to retain moisture (for sous vide purists). Freeze uncooked seasoned salmon in bags for up to 2 months—cook straight from frozen, adding 15 minutes to the sous vide time.

People Also Ask: Sous Vide Salmon

How do you cook salmon using the sous vide method?

Season salmon, seal it in a bag with olive oil, and cook in a preheated water bath (122°F–131°F) for 45 minutes. Rapidly chill in ice water, then briefly sear for a crispy finish. The sous vide method ensures precise temperature control for tender, flaky results every time.

What are the benefits of sous vide cooking for salmon?

Sous vide prevents overcooking by maintaining exact temperatures, yielding moist, evenly cooked fillets. It enhances flavor infusion from herbs or oils and simplifies timing—no babysitting the stove. Perfect for meal prep, as cooked salmon can be chilled and quickly seared later.

What temperature is best for sous vide salmon?

122°F (50°C) produces velvety, medium-rare salmon, while 131°F (55°C) offers a firmer, medium texture. For fully cooked (but still moist) salmon, opt for 140°F (60°C). Adjust based on your preferred doneness and the salmon’s thickness.

How do you finish sous vide salmon?

Pat the fillets dry and sear skin-side down in a hot skillet with oil for 60–90 seconds for crispness. Garnish with fresh dill, chives, or a squeeze of lemon. For no-sear options, broil for 2 minutes or torch the surface for smoky notes.

Final Thoughts

Ready to savor the best salmon of your life? This sous vide salmon recipe unlocks stress-free gourmet dining at home. Share your creations with #CrystalRecipesSalmon or drop a comment below—we love hearing your kitchen triumphs!

You Might Also Like:

• Why Chicken Broccoli and Brown Rice?
• Creamy Crock Pot Cheesy Broccoli Chicken and Rice | Easy Dinner Idea!
• Festive Thanksgiving Stuffed Acorn Squash Recipe | Easy Holiday Side Dish 🦃✨
• Easy Unstuffed Peppers Skillet – A Quick & Healthy One-Pan Meal! 🌶️

Find Us On Pinterest and Facebook.