Sous Vide Salmon
Sous Vide Salmon
The best thing about the sous vide technique for salmon is that you can find the temperature and timing that works for you and let the Sous Vide do the hard work. These salmon fillets are moist in the center and slightly flaky on the outside. You can even customize the salmon any way you like, by adding different herbs, spices, or even a marinade or Sauce.
Equipment
- 1 sous vide machine immersion circulator or thermal circulator
- 1 vacuum bags or Ziplock gallon size
- 1 vacuum sealer
- 1 3-5 gallon tub with lid
Ingredients
- 4 salmon fillets 4-6 ounces each
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
Instructions
- Preheat the water bath and set the sous vide to 122F.
- Pat dry the salmon fillets and season with salt and pepper on all sides.
- Place the salmon in a vacuum bag. Seal the bag with a vacuum sealer.
- Place the bag with the salmon in the water bath, totally submerged in water, and cook for 45 minutes.
- Remove the salmon from the bag.
- Heat butter in a skillet on high heat. Add the salmon and sear evenly on all sides for a minute. Serve immediately.
