A salmon fillet in a vacuum sealed bag
For The Most Buttery Salmon, Break Out The Sous Vide Equipment
The sous vide technique calls for a lower temperature, which will effortlessly cook fish like salmon while maintaining its fish flavor and buttery texture.
The white lines on salmon are made of collagen and fat. As the filet cooks, the collagen softens and causes the meat fibers to separate, resulting in a soft texture.
When cooking the salmon sous vide, the internal temperature should be 125 degrees F. This allows the fish to retain moisture and taste without becoming flaky and dry.
Due to the low temperature, sous vide salmon takes about 45 minutes to cook. Serve it straight from the cooking bag or after a quick pan sear to crisp the skin.