Description
Experience foolproof restaurant-quality salmon with this precise sous vide method. The gentle cooking yields perfectly cooked, buttery-soft fish every time – moist from edge to edge with vibrant flavor. Garnish with fresh herbs and lemon for an elegant healthy meal ready in about an hour.
Ingredients
Scale
- 1 1/2 lbs salmon fillet (scaled, trimmed, cut into 4 pieces)
- 2 cups ice water
- 4 Tbsp olive oil
- 2 Tbsp kosher salt
- Fresh dill (finely chopped, for garnish)
- Fresh chives (finely chopped, for garnish)
- Lemon (cut in wedges, for garnish)
Instructions
- Preheat sous vide precision cooker to 122°F (50°C).
- Season salmon pieces with salt and place in vacuum-seal bag with 1 Tbsp olive oil per portion. Seal using vacuum sealer.
- Submerge bags in water bath and cook 45 minutes.
- Transfer cooked salmon to ice bath for 5 minutes to stop cooking process.
- Remove from bags and pat dry. Sear skin-side down in hot skillet with remaining oil for 60 seconds.
- Garnish with fresh dill, chives, and lemon wedges before serving.
Notes
Tips: Let salmon rest 5 minutes after searing for juiciest results. Substitute tarragon or parsley if dill unavailable.
Storage: Refrigerate cooked salmon in airtight container for up to 3 days. Reheat gently in warm oven.
- Prep Time: 15
- Cook Time: 45
- Category: B
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 27
- Cholesterol: 70
Keywords: sous vide salmon, healthy salmon recipe, easy gourmet fish