How to Sous Vide Frozen Salmon?

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Cooking salmon can be a bit tricky, as the tender and soft fish meat takes just a few minutes to perfectly cook and few more minutes to turn dry and chewy, so, it takes skill and precision to cook it to perfection. Lucky for us, sous vide frozen salmon exists!

All you have to do is season with salt and pepper your fresh salmon, vacuum seal it in a bag, and leave it in the freezer, so that when you crave some amazingly delicious salmon fillets, you will sous vide the bag without thawing first and that’s it!

A tasty addition to the salmon is the honey garlic sauce. Easily made, and spread on the cooked salmon after searing for that flavorful finishing touch.

Important Tips For Best Frozen Salmon

  • Don’t leave the salmon in the sous vide for more than 20-30 minutes as it can get a bit mushy.
  • It’s best to cook this salmon at 130°F (54°C) to retain the tenderness, texture, and flavor of the fish so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

Here’s a Temperature/texture Guide For You

Frozen salmon sous vide temperature Texture
105°F (41°C) Resembles the sashimi
110°F (43°C) Very soft, still tastes raw
115°F (46°C) Soft and a bit flaky
120°F (49°C) Very tender, moist, and slightly flaky
130°F (54°C) Moist, tender, firm and so flaky
Best Sous Vide Frozen Salmon

Sous Vide Salmon Frozen Recipe (with Honey Garlic Sauce)

Learn with steps the easiest way to cook frozen salmons without thawing with the best dressing sauce, made of honey and garlic.
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 285 kcal


  • 4 Salmon fillets
  • 1 tablespoon of olive oil
  • 2 tablespoons of soy sauce
  • Salt and pepper to taste
  • 2 finely chopped garlic cloves
  • ¼ cup honey
  • 2 tablespoons of white vinegar (you can also use rice vinegar)
  • Chopped green onions and sesame seeds (optional)


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 130°F (54°C). Leave it to preheat.
  • Season your Salmon filets by a sprinkle of salt and pepper.
  • Place the salmon fillets in a zip-lock bag. Make sure they are spread in one layer.
  • Now, for the ‘Water displacement’ technique, close the bag containing the salmon completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container. You can use sous vide weight magnets or kitchen metal tongs to make sure the bag doesn’t float on the surface
  • Let it cook for 45 minutes in case of 1-inch thick pieces, 70 minutes for 1.5-inch ones, and 90 minutes for 2-inch fillets pieces.

Making the honey garlic sauce

  • Mix together the minced garlic, vinegar, soy sauce, and honey in a pan and cook till it thickens.

Searing the salmon

  • Remove the salmon pieces from the bag using a fish spatula when the time is done.
  • Remove excess moisture on the salmon with a paper towel.
  • On a hot iron skillet, put on a medium-high flame, sprinkled with olive oil, sear your salmon for 1 minute with the skin side facing the pan and 30 seconds on the other side.
  • Add in the delicious honey garlic sauce and thoroughly coat the fish with the sauce. Serve with any side you prefer. Potatoes, asparagus, or steamed broccoli.

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