Sous Vide Salmon

Salmon fillet seasoned with pepper and dill sits on a white plate, accompanied by roasted asparagus and lemon wedges. The background is a teal surface with a hint of a white napkin.

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 196kcal

Author Wendy Polisi

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.

Nutrition