Description

This Sous Vide Salmon Recipe delivers perfectly tender, buttery fish every single time. Cooking salmon sous vide ensures precise temperature control, resulting in moist, flaky fillets infused with garlic, lemon, and fresh herbs. Finished with a quick sear in butter, this elegant yet easy salmon recipe is ideal for weeknight dinners or special occasions.

Ingredients

Scale

1 pound (2 fillets) fresh salmon
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, peeled
1 tablespoon olive oil
Juice of ½ lemon
2 tablespoons butter
2 tablespoons chopped fresh parsley

Instructions

Preheat your sous vide water bath to 125°F (52°C) for tender, medium-rare salmon.
Season the salmon fillets with salt and pepper on both sides.
Place the salmon into a vacuum-seal or zip-top bag along with garlic, olive oil, and lemon juice.
Seal the bag using a vacuum sealer or the water displacement method.
Submerge the bag in the water bath and cook for 40–45 minutes.
Remove the salmon from the bag and pat dry with paper towels.
Heat butter in a skillet over medium-high heat and quickly sear the salmon for 1 minute per side until lightly golden.
Garnish with fresh parsley and serve immediately.

Notes

For a firmer texture, cook at 130°F (54°C). Always pat the salmon dry before searing to achieve a nice crust. You can add herbs like thyme or dill to the bag for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold in salads.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Sous Vide
Cuisine: French-inspired

Nutrition

Serving Size: 1 fillet
Calories: 360
Sugar: 0g
Sodium: 480mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 34g
Cholesterol: 95mg

Keywords: sous vide salmon, perfect salmon recipe, tender salmon, sous vide fish, easy gourmet dinner