Name: Sous Vide Salmon Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Salmon fillets (skin-on); 1 tsp Kosher salt; 0.5 tsp Black pepper; 2 tbsp Extra-virgin olive oil; 4 pieces Fresh thyme sprigs; 1 whole Lemon (sliced); 1 tbsp Unsalted butter

"Experience the most tender, melt-in-your-mouth salmon you have ever tasted with this precise sous vide method. Gently cooked to a perfect medium-rare or medium, these fillets are infused with bright lemon and aromatic herbs before a quick sear for a crispy skin finish."

Ingredients

Qty	Item
1.5 lbs 680 g	Salmon fillets (skin-on)
1 tsp 5 g	Kosher salt
0.5 tsp 1 g	Black pepper
2 tbsp 30 ml	Extra-virgin olive oil
4 pieces 4 pieces	Fresh thyme sprigs
1 whole 1 whole	Lemon (sliced)
1 tbsp 14 g	Unsalted butter

How to Make Sous Vide Salmon Fillets

Preheat your sous vide water bath to 125°F (52°C) for a tender, medium-rare texture or 130°F (54°C) for medium.

Season the salmon fillets generously with salt and pepper on all sides.

Place each fillet into individual vacuum-seal bags or a single large heavy-duty freezer bag. Add a slice of lemon and a sprig of thyme to each bag, along with a drizzle of olive oil.

Seal the bags using a vacuum sealer or the water displacement method (submerging the open bag in water to force air out before sealing).

Submerge the bags in the water bath and cook for 30 to 45 minutes.

Remove the salmon from the bags and carefully pat the skin side extremely dry with paper towels.

Heat a heavy skillet or cast-iron pan over high heat with the butter.

Place the salmon skin-side down in the pan and sear for 45-60 seconds until the skin is crispy and golden. Serve immediately.

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Ensure the skin is bone-dry before searing; moisture is the enemy of a crispy crust.
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Brining the salmon in a basic salt-water solution for 10 minutes before cooking can prevent white albumin from forming.
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If you don't have a vacuum sealer, use high-quality BPA-free freezer bags and the displacement method.
·
For a deeper flavor, add a crushed garlic clove to the bag during the sous vide process.

Frequently Asked Questions

Can I cook frozen salmon fillets using sous vide?

Yes, you can cook from frozen. Simply add an additional 15-20 minutes to the total cook time.

What is the best temperature for sous vide salmon?

For a translucent and buttery texture, 120°F-125°F is best. For a more traditional flaky texture, go with 130°F.

Do I have to sear the salmon after sous vide?

It is not strictly necessary, but searing the skin provides a much-needed textural contrast to the soft, tender fish.

How long can the salmon stay in the water bath?

You should not leave salmon in for more than 1 hour, as the texture can become overly soft and lose its structural integrity.

Video Tutorials

Sous Vide Basics: SALMON and SAUCES

Tender, Flaky Salmon Filets with Sous Vide

Sous Vide Salmon

How to Sous Vide Salmon Recipe STEP-BY-STEP

Step-by-Step Visual Guide

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