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Picoftheweek: Side of Salmon in the Sous Vide

Side of Salmon in the Sous Vide | DadCooksDinner.com

Side of Salmon in the Sous Vide

My grocery store a sale on frozen sides of Alaskan sockeye salmon – so I popped the whole thing into the sous vide. (Note that this is a small side of salmon – it weighed about a pound and a half, and was about 18 inches long. We’re not talking about a yard-long king salmon or anything here.) 122°F/50°C for an hour or so to thaw it and cook it through.

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. FYI – I’m still tuned. Any luck getting a recipe locked down? I love the taste of raw salmon sushi but am not a fan of typical “well done” salmon. I’m hoping my incoming sous vide circulator can give me a middle ground option.

    • 122°F/50°C for an hour (1.5 hours if starting from frozen.) Should be good for a couple of hours after that before the heat tenderizes it too much.

  2. Caryn says

    So are you going to report on the results of the salmon? Was it as good as cooking a fresh piece? And did you sear it after the SV? I would love to hear about your results! Thanks.


    • It was good – not quite as good as fresh, but very close. I seared it under my broiler after cooking. I need to tinker with it a little, to make sure I have the timings down before I publish it as a recipe…stay tuned.

      • Caryn says

        Thank you. I will look forward to your recipe when you feel it is worthy to be shared!

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