Sous-vide Salmon

Step-by-Step Instructions

1. 1Season salmon fillets with salt, pepper, and herbs
2. 2Vacuum seal or place in zip-lock bag using water displacement method
3. 3Set sous-vide circulator to 125°F / 50°C for medium-rare texture
4. 4Cook for 45-90 minutes depending on thickness
5. 5Remove from bag and pat completely dry
6. 6Heat skillet over high heat with oil
7. 7Sear skin-side down for 30-60 seconds for crispy skin
8. 8Serve immediately

Expert Tips for Sous-vide

• 💡125-145°F / 50-65°C (medium rare to well done): medium-rare, 125-145°F / 50-65°C (medium rare to well done): medium, 125-145°F / 50-65°C (medium rare to well done): well-done
• 💡Fish becomes more tender with longer cook times
• 💡1-inch thick: 45 min, 1.5-inch thick: 60-90 min
• 💡Add lemon, dill, or butter to bag for flavor
• 💡Perfect texture - never overcooked or dry

Salmon Temperature Guide

Salmon Safety Guidelines

Important food safety practices when handling and cooking salmon.