Sous Vide Salmon Recipe
Sous Vide Salmon
With sous vide cooking, it’s easy to create a tender and flavorful fillet every time you cook salmon. And if you like a crispy skin, you can still give the fish a quick sear in a hot pan just before serving.
Serves: 2Prep: 5 minutesCook: 30 minutesTotal: 35 minutesDifficulty: Easy
Serves: 2
Ingredients
- 2 (5-6 oz.) center cut skin-on salmon fillets, patted dry
- 3⁄4 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 tbsp. Extra Virgin Olive Oil
- 2 sprigs dill
- 2 thin slices lemon
Directions
- Place sous vide immersion circulator in a large container of water. Set temperature to 130°F.
- Season fish with salt and pepper. Place fish and oil in a plastic zip top bag or vacuum sealing bag with lemon and dill on the skin side; remove all air and seal tightly.
- When the water is up to temperature, place bag underwater, clipping the bag to the side of the container. Cook for at least 30 minutes but hold for up to 1 hour.
- Remove salmon from the bag, discarding lemon and herbs.
- Refrigerate leftovers.
Serves: 2
Ingredients
- 2 (5-6 oz.) center cut skin-on salmon fillets, patted dry
- 3⁄4 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 tbsp. Extra Virgin Olive Oil
- 2 sprigs dill
- 2 thin slices lemon
Directions
- Place sous vide immersion circulator in a large container of water. Set temperature to 130°F.
- Season fish with salt and pepper. Place fish and oil in a plastic zip top bag or vacuum sealing bag with lemon and dill on the skin side; remove all air and seal tightly.
- When the water is up to temperature, place bag underwater, clipping the bag to the side of the container. Cook for at least 30 minutes but hold for up to 1 hour.
- Remove salmon from the bag, discarding lemon and herbs.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 1000mg |
| Total Fat | 14g |
| Saturated Fat | 2.5g |
| Protein | 35g |
| Cholesterol | 80mg |
| Total Carbohydrate | 0g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Calories | 280 |