This Sous Vide Salmon is tender, buttery, and flavor-packed. The sous vide method guarantees perfectly cooked salmon every single time—moist, flaky, and never dry. Whether you serve it straight from the bag or give it a quick sear for a crisp finish, this simple, elegant dish feels restaurant-worthy with minimal effort.
Salmon is a go-to protein in my kitchen, and this Sous Vide Salmon recipe is one of my favorite ways to prepare it. When I tested this recipe, I was blown away by how incredibly tender and flavorful the salmon turned out—no guesswork, no dry fish, just buttery perfection every single time.
My version keeps things simple but delicious, using fresh dill, a touch of crushed red pepper, and just enough butter to make each bite buttery perfection. It’s elegant enough for a dinner party but easy enough for busy weeknights.
Pair it with veggie-forward favorites like my Sous Vide Carrots, ultra-creamy Sous Vide Mashed Potatoes, or crisp-tender Instant Pot Green Beans for a complete meal the whole family will love.
Ingredients
Salmon Fillets: I recommend wild-caught salmon. Sockeye, Atlantic, or King salmon are all good options.
Sea Salt: Kosher salt can be used if your perfer.
Crushed Red Pepper Flakes: Don't like heat? Try black pepper or lemon pepper instead.
Fresh Dill: You can swap in fresh parsley, fresh thyme, tarragon, or chives. To change the flavor profile, either ginger or lemon zest are good options to add to the bag.
Butter, Cubed: Ghee or extra-virgin olive oil work.
Tips & Tricks for Perfect Sous Vide Salmon
Sous vide salmon is one of my favorite ways to prepare fish—it's buttery, tender, and incredibly forgiving once you know a few secrets. If you've tried it before and weren't wowed, chances are one of these common pitfalls tripped you up. Here's how to get perfect results every time:
Get the Texture Just Right
Sous vide is all about precision, and with salmon, temperature is everything.
For that just-barely-cooked, melt-in-your-mouth texture, I recommend:
122°F–125°F for 30–45 minutes
Cook too long or too low, and your salmon might come out mushy. Too hot, and it turns dry. Stick to this sweet spot for perfectly silky results.
Say Goodbye to the White Stuff (Albumin)
Ever noticed a weird white goo on your salmon after cooking? That's albumin, a protein that coagulates with heat. It's harmless but not very appetizing.
To reduce it:
- Give your salmon a quick 10-minute brine (just salt and water) before sealing. Pat it dry with a paper towel before seasoning.
- Finish with a quick sear after cooking—it helps mask any residual albumin and adds beautiful color.
No More Fishy Smell
Sous vide locks in flavor… and, unfortunately, odor, too. If your fish comes out smelling overly fishy, it's likely due to:
- Older fish
- Poor vacuum sealing
- Not chilling right after sealing if not cooking immediately.
- Use very fresh salmon, chill sealed fish if prepping in advance, and for best results, use frozen salmon that you thaw just before cooking.
What About the Skin?
Let's be real: the skin turns rubbery when sous vide cooked.
- If you're not planning to crisp it up, it's best to remove the skin before cooking.
- Want that crispy finish? Sear with the fish skin-side down in a hot skillet for 1–2 minutes after sous vide. Boom—crispy skin perfection.
Step by Step
Season both sides of the salmon with salt and crushed red pepper.
Remove from the water and let rest for 10 minutes.
Serve as is or pan sear in a hot skillet (medium-high heat) with the salmon skin side down.
Sous Vide Salmon
Ingredients
- 1 ½ pounds boneless salmon fillets
- 1 ½ teaspoons sea salt
- ½ teaspoon crushed red pepper flakes
- ¼ cup fresh dill
- 2 tablespoons butter cubed
Instructions
- Soak the salmon in 1 teaspoon of salt and water for 10 minutes. Dry.
- Preheat your water bath to 125°F.
- Remove any pin bones from the fish. Season both sides of the salmon filets with salt and crushed red pepper flakes.
- Place in a vacuum sealer bag or ziptop bag. Add the dill and butter.
- Vacuum seal the bag or seal using the water displacement method.
- Cook in the preheated water bath for 30 minutes.
- Remove from the water and let rest for 10 minutes.
- Serve immediately, or sear over medium-high heat for up to 2 minutes in a heavy-duty skillet with the skin side down.
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