Prep:15 minutes minutes
Cook:1 hour hour
Total:1 hour hour 15 minutes minutes
Perfectly cooked salmon fillets are easier than ever with this foolproof sous vide recipe. Deliciously seasoned, slow cooked, then quickly pan-seared in butter or ghee for a rich, crisp crust.
4 salmon fillets
Ingredients
- 4 salmon fillets approximately 5-6 ounces each
- salt to taste
- freshly cracked black pepper to taste
- 1 tablespoon olive oil or other neutral oil
- 1 lemon sliced into thin coins
- ½ cup fresh herbs of choice fresh dill, parsley, thyme, etc.
- 2 tablespoons butter or ghee
Equipment
Large pot or other large, heat-resistant container
Sous vide immersion circulator
Cutting board or plate
Paper towels
large food-safe vacuum sealing bags or large sealable food-safe plastic bag
vacuum sealer optional, see Notes for alternative
Large skillet
fish spatula optional but recommended
internal meat thermometer optional but encouraged
Instructions
Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 125° Fahrenheit or other temperature as desired (see Notes). Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
Once water is preheated, place salmon fillets on cutting board or plate. Pat fillets completely dry on all sides with paper towels, then season liberally with salt and pepper on all sides.
Place seasoned salmon fillets in food-safe vacuum sealing bag. Add olive oil, lemon coins, and fresh herbs of choice. Close bag and use vacuum sealer or water displacement method (see Notes) to remove as much air as possible.
Submerge salmon fillets in preheated water bath and cook 45 minutes. Once 45-minute cook time is up, immediately remove bag of salmon fillets from water bath.
Preheat large skillet over medium heat until pan is very hot, approximately 3 to 5 minutes. Add butter or ghee to hot skillet and let melt completely, then remove salmon fillets from bag and transfer to skillet.
Sear salmon fillets 1 to 2 minutes or until golden-brown crust begins to form and fillets easily release from skillet. Flip fillets over and sear another 1 to 2 minutes, then transfer fillets to serving plates. Serve immediately with desired sides.
Notes
- The salmon fillets should all be the same size and thickness so that they cook evenly and at the same speed. For smaller or thinner salmon fillets, you may need to lower the cook time to avoid overcooking them. If you’re using large or especially thick fillets, you may need to add 5-10 minutes to the cook time, depending on your preferred doneness.
- The salmon fillets must be fully submerged in order to cook properly. If any portion of the salmon is above the water, you risk the fillets not cooking all the way. If needed, you can tie or tape weights or silverware to the bottom of the bag to keep it submerged.
- Water Displacement Method:If you don’t have a vacuum sealer, place your ingredients in an appropriately-sized plastic bag (like a Ziploc gallon-sized bag) and seal bag halfway across the top. Heat water with sous vide immersion circulator, then slowly lower the bag into the water. You should see the plastic cling to the food as the pressure from the hot water forces the air out. Once the food is entirely submerged and the air is completely out, seal the bag completely and continue with the recipe.
- Make it Whole30/Paleo: Use ghee or avocado oil instead of butter.
Temperatures and Results
- For very soft, buttery salmon fillets, set sous vide to 110° Fahrenheit.
- For translucent, slightly-flaky fillets, set sous vide to 115° Fahrenheit.
- For moist, tender, flaky fillets, set sous vide to 120°-125° Fahrenheit.
- For very firm fillets, set sous vide to 130° Fahrenheit.
Nutrition Information
Serving Size: 1salmon fillet, Calories: 336cal, Protein: 34g, Fat: 20g, Saturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 124mg, Potassium: 928mg, Total Carbs: 4g, Fiber: 1g, Sugar: 1g, Net Carbs: 3g, Vitamin A: 704IU, Vitamin C: 24mg, Calcium: 44mg, Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Sam Guarnieri
