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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.

7 Comments

  1. 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.

    -Caryn

    • 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!

  2. 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.

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