Sous Vide Salmon (2024)

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My Sous Vide Salmon Recipe is as easy as it gets to cook the most beautiful fish you will ever eat! Cooking sous vide is the best way to get the perfect juicy results every time. We’ll show you how!

Sous Vide Salmon Recipe

This is one of those recipes I love to serve for special occasions like Valentine’s Day, or when I want to treat my family to a fancy Sunday supper.

I was hooked on the first try making salmon sous vide. It’s SO easy, and the results will impress you. You’ll never worry about over-cooking salmon again if you cook it sous vide. Served with a creamy lemon butter sauce, this easy recipe is moist, flaky, and so delicious.

Salmon Sous Vide Ingredients

• salmon fillets
• rosemary sea salt seasoning
• minced garlic
• butter
• lemon

How to cook Salmon Sous Vide

1. Season yoursalmonwith therosemary sea salt mixture.
2. Place the fish in a zip-lock bag with a sprig of fresh rosemary, then seal it tightly, removing as much air as possible.
3. Set your sous vide machine to 115°F for 45 minutes and place the bag into the pot of water. Clip your bag of salmon to the side of the pot and make sure that the meat is submerged, so that no water can get into the bag.
4. Once done cooking, remove your salmon from the bag and set it aside on a plate. Heat a skillet over medium and addbutterand mincedgarlic.
5. When the butter melts, squeeze in the juice from half alemon, then add and sear your salmon. Sear flesh-side down, then flip to sear the skin.
6. Remember, flip carefully.While your salmon cooks, spoon that delicious lemon butter garlic sauce over the top!This is key to building the best flavor!

Sous Vide Salmon Tips

• Take care when flipping your fish after cooking it sous vide. It will be extra tender and moist, so be careful when handling it so it doesn’t fall apart!
• You can serve this fish dish cold to mix into pasta, on salads and in sandwiches, or even over rice. It’s just as delicious as chilled!
• Always use a food thermometer to measure the temperature of your fish.

Salmon Sous Vide Temp

For soft, flaky fish, we cook ours at 115°F in the sous vide cooker. However, depending on how you like your fish cooked, you can adjust the temperature.

I suggest always using a food thermometer to measure the temperature of your fish.

Salmon Sous Vide FAQs

How to Debone Salmon

Salmon fillets have pin bones that should be removed before cooking, but this is easy to do. Follow these instructions to remove the pin bones from the salmon:

1. With a pair of fish tweezers or needle-nose pliers on hand, run your fingers along the fillet to find the flexible ridge of pin bones.
2. Remove the bones by holding the tips, then pulling along the length of the bone so you don’t damage the flesh of the fish itself.
3. Check for bones along the sides of the fillet, and remove any you find.

Side Dishes for Salmon

• Instant Pot White Rice
• White Rice
• Instant Pot Mushroom Risotto
• Cheesy Orzo
• Creamy Polenta

Sous Vide Recipes

• Sous Vide Beef Tenderloin Recipe
• Starbucks Egg Bites
• Sous Vide Pork Chops
• Sous Vide Filet Mignon
• Sous Vide Turkey Breast
• Sous Vide Prime Rib

Did you try this salmon recipe? We would love to hear from you! Leave a comment and a rating below to let us know what you think.

Recipe