Sous Vide Salmon

about the recipe

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.

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

– 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.

Get the Full Recipe!

Get More Recipes