How to Cook Sous Vide Salmon
Learn the best way to perfectly cook juicy, buttery, and tender Salmon fillets.
Ingredients
- 3 Salmon fillets (skin-on preferred)
- 1 tablespoon of olive oil
- 1 Lemon
- ½ teaspoon of flaky salt
- ¼ teaspoon of ground black pepper
- 2 finely chopped garlic cloves
- Chopped herbs for garnishing
Instructions
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
- Season your Salmon filets by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt and pepper generously on both sides. Add the finely chopped garlic on top.
- Add on top fine slices of lemon.
- 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
- Leave it to cook for 45 minutes in the case of a 1.5-inch thick piece and only 30 minutes for 1-inch thick peace. If it’s 2-inch thick, cook it for 1 hour.
- Remove the salmon pieces from the bag using a fish spatula when the time is done.
- Remove excess moisture from the salmon with a paper towel. Sprinkle some salt and pepper according to taste.
- On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your salmon for 1 minute with the skin side facing the pan and 15 seconds on the other side.
- Garnish with freshly chopped parsley and a squeeze of lemon. Enjoy!