Description
Sous Vide Salmon recipe. Cooking salmon sous vide gives you buttery, tender salmon with a melt-in-your-mouth texture you can't get with regular cooking methods.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, each about 1 inch thick
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon garlic powder
- 2 teaspoons olive oil (for the bag)
- 2 tablespoons vegetable oil (optional for searing)
Instructions
- Season and bag the salmon, then dry brine for 30 minutes: In a small bowl, mix the sea salt, black pepper, ground coriander, and garlic powder until completely combined. Sprinkle the salmon with the seasoning, about 1 teaspoon per fillet. Drizzle the salmon with the olive oil, then put the salmon in zip-top bags, 2 fillets per bag. If using vacuum bags, vacuum seal the bags on the "wet" setting. If using zip-top bags, squeeze all the air out by zipping them closed most of the way, slowly lowering them into the sous vide water bath, and then zipping the bag completely closed after all the air is pushed out by the water. Set the bags of salmon on a plate and refrigerate for 30 minutes to dry brine the salmon.
- Sous Vide the Salmon for 30 minutes at 122°F: Set a sous vide bath to 122°F/50°C for medium-rare salmon. (Use 131°F/55°C for medium, or 115°F/46°C for ultra-buttery rare salmon) Put the bags with the fillets into the water bath and cook for 30 minutes, up to a max of 1½ hours. (If you have 1½-inch thick fillets or more, cook for 45 minutes to 2 hours.)
- Dry the salmon: Remove the bag from the sous vide, cut it open, and gently remove the fillets from the bag. (They will be very tender and want to fall apart.) Pat the fillets dry with paper towels.
- Sear (optional) and serve: If you want to serve poached salmon, you're done! If you want a seared crust, preheat a heavy-duty 12-inch skillet over medium heat (I use a cast iron skillet, and preheat for about 5 minutes). Add the vegetable oil, swirl to coat the pan, then set the fillets in the pan, skin-side down. Let the fillets brown, about 1 minute. (The salmon will release from the pan when it is browned properly, so if it is still sticking, let it sear for a few more seconds). Gently work a spatula under the salmon and carefully move it to a serving plate. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American