Sous Vide Salmon Recipe
Are you ready to try one of the best salmon recipes ever? Recipe developer Ting Dalton came up with this wonderful dish that uses the help of a sous vide cooker, which is easy and efficient. If you're not well-versed in sous vide, Dalton describes this method perfectly. "Sous vide is the process in which you vacuum pack food and cook it at a precise temperature," she shares.
There is a lot to love about this dish and Dalton says it best. "If you want flaky melt-in-your-mouth pieces of salmon then this sous vide recipe is for you," she raves. "In just 40 mins you have fish cooked to perfection and then finished off in the pan with butter and lemon juice; it's a winner every single time." We love the sound of that! As far as her favorite part? "How, with just a few simple ingredients, you can create such a tasty dish with not much work," she shares. Keep reading to find out how to whip up this tasty dish.
Gather the ingredients for sous vide salmon
Ready to start? The first thing you will need to do is compile a list of ingredients and then either go online shopping or take a trip to the store. Start with a pound of fresh salmon, followed by some salt and pepper for seasoning. As far as a specific type of salmon? "Skin on fillets, the best you can buy," Dalton suggests. You will also need a few peeled cloves of garlic in addition to olive oil. Then, pop by the produce section and grab a lemon to use for juice. This recipe also calls for some butter and fresh chopped parsley. That's it for the ingredients!
Set the sous vide and season the salmon
Now that you have gotten the grocery shopping out of the way, it's time to get cooking. Or maybe in this case, we'll say it's time to get sous-viding! Start by filling a pot or container with water, place the sous vide machine inside, and set the temperature to 125 F. Be sure to look over your specific appliance's manual to ensure that you're using it properly. Then, grab your salmon, salt, and pepper. Season the salmon generously with salt and pepper. "About one teaspoon of salt and pepper," Dalton suggests. This will give it a nice flavor. Want more? "Just double the ingredients for more servings," Dalton shares. This specific recipe yields two servings.
Place the salmon in the bag and remove air
After you season the salmon with salt and pepper, you can open the sous vide bag and place it inside. If you don't have a specific sous vide bag, Dalton says you can use a freezer bag instead. Then, add the garlic and olive oil into the bag with the salmon.
Remove the air through a vacuum sealer or using the displacement method. For sous vide cooking, you want to be sure to have as little air as possible in the bag. Now, you can place the salmon in the bath for 45 minutes.
Remove the salmon and heat up a skillet
When the salmon finishes in the sous vide, carefully remove the fillets from the bath and take them out of the bag. Then, heat a skillet on high heat and add your butter to it. Continue cooking the butter until it melts. Once melted, you can place the salmon in the skillet, skin-side down. Cook for one to two minutes and squeeze lemon juice over the top — salmon and citrus go together so well! Carefully flip the salmon and squeeze the lemon juice over the top. Baste the salmon with melted butter and cook for an additional minute.
Serve and enjoy
When you take the salmon out of the skillet, simply plate it as you wish and then garnish it with fresh parsley. The parsley makes it look good and taste good! This would be wonderful on its own, but Dalton also provides a few nice serving suggestions. "Serve with baby potatoes, salad, or spinach; it's a healthy meal for any time of the week," she notes. As for leftovers, she says "you can put [them] in a suitable container and refrigerator for two days. Reheat in the oven for 10 minutes at 300 F." We hope this salmon recipe becomes your new go-to!
- 1 pound (2 fillets) fresh salmon
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- juice of ½ lemon
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Fill a pot or container with water. Set the sous vide machine to 125 F.
- Season the salmon generously with salt and pepper.
- Place the salmon in a sous vide bag or freezer bag, then add the garlic and olive oil.
- Remove the air through a vacuum sealer, or displacement method.
- Put the salmon in the bath for 45 minutes.
- Once the salmon is done, carefully remove it from the bath and bag.
- Heat the skillet on a high heat. Melt the butter, then put the salmon skin-side down first and cook for 1 to 2 minutes. Squeeze the lemon juice over. Then carefully flip over the salmon. Baste the salmon with the melted butter and cook for another minute.
- Sprinkle on the fresh parsley and serve.
| Calories per Serving | 649 |
| Total Fat | 48.8 g |
| Saturated Fat | 15.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 155.3 mg |
| Total Carbohydrates | 4.1 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 0.6 g |
| Sodium | 644.1 mg |
| Protein | 47.1 g |
