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    Home » Recipes » Seafood » Sous Vide Salmon

    Sous Vide Salmon

    Published: Feb 22, 2023 Modified: Jul 31, 2023 by Isabel Laessig

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    My Sous Vide Salmon Recipe is as easy as it gets to cook the most beautiful fish you will ever eat! Cooking sous vide is the best way to get the perfect juicy results every time. We’ll show you how!

    Sous vide salmon on a plate with orzo and lemon slices
    Jump to:
    • Sous Vide Salmon Recipe
    • Salmon Sous Vide Ingredients
    • How to cook Salmon Sous Vide
    • Sous Vide Salmon Tips
    • Salmon Sous Vide Temp
    • Salmon Sous Vide FAQs
    • How to Debone Salmon
    • Side Dishes for Salmon
    • Sous Vide Recipes
    • 📋 Recipe
    • 💬 Reviews

    Sous Vide Salmon Recipe

    This is one of those recipes I love to serve for special occasions like Valentine’s Day, or when I want to treat my family to a fancy Sunday supper.

    I was hooked on the first try making salmon sous vide. It’s SO easy, and the results will impress you. You’ll never worry about over-cooking salmon again if you cook it sous vide. Served with a creamy lemon butter sauce, this easy recipe is moist, flaky, and so delicious.

    Salmon Sous Vide Ingredients

    • salmon fillets
    • rosemary sea salt seasoning
    • minced garlic
    • butter
    • lemon 

    How to cook Salmon Sous Vide

    1. Season your salmon with the rosemary sea salt mixture.
    2. Place the fish in a zip-lock bag with a sprig of fresh rosemary, then seal it tightly, removing as much air as possible.
    3. Set your sous vide machine to 115°F for 45 minutes and place the bag into the pot of water. Clip your bag of salmon to the side of the pot and make sure that the meat is submerged, so that no water can get into the bag.
    4. Once done cooking, remove your salmon from the bag and set it aside on a plate. Heat a skillet over medium and add butter and minced garlic.
    5. When the butter melts, squeeze in the juice from half a lemon, then add and sear your salmon. Sear flesh-side down, then flip to sear the skin.
    6. Remember, flip carefully. While your salmon cooks, spoon that delicious lemon butter garlic sauce over the top! This is key to building the best flavor!

    Sous Vide Salmon Tips

    • Take care when flipping your fish after cooking it sous vide. It will be extra tender and moist, so be careful when handling it so it doesn’t fall apart!
    • You can serve this fish dish cold to mix into pasta, on salads and in sandwiches, or even over rice. It’s just as delicious as chilled!
    • Always use a food thermometer to measure the temperature of your fish.

    Salmon Sous Vide Temp

    For soft, flaky fish, we cook ours at 115°F in the sous vide cooker. However, depending on how you like your fish cooked, you can adjust the temperature.

    Slightly Firm 105° F
    Buttery and Soft110° F
    Slighty Flaky115° F
    Tender and Flaky120° F
    Well Done130° F

    I suggest always using a food thermometer to measure the temperature of your fish.

    Salmon Sous Vide FAQs

    What is the best seasoning for salmon?

    My favorite seasoning is my rosemary seasoning, using fresh rosemary, garlic powder, sea salt, and pepper.

    Can I sous vide frozen salmon?

    You can sous vide frozen salmon straight from the freezer, just double the cooking time.

    How to Debone Salmon

    Salmon fillets have pin bones that should be removed before cooking, but this is easy to do. Follow these instructions to remove the pin bones from the salmon:

    1. With a pair of fish tweezers or needle-nose pliers on hand, run your fingers along the fillet to find the flexible ridge of pin bones.
    2. Remove the bones by holding the tips, then pulling along the length of the bone so you don’t damage the flesh of the fish itself.
    3. Check for bones along the sides of the fillet, and remove any you find.
    Close up of a sous vide salmon with fresh rosemary sprigs on top

    Side Dishes for Salmon

    • Instant Pot White Rice
    • White Rice
    • Instant Pot Mushroom Risotto
    • Cheesy Orzo

    Sous Vide Recipes

    • Sous Vide Beef Tenderloin Recipe
    • Starbucks Egg Bites
    • Sous Vide Pork Chops
    • Sous Vide Filet Mignon
    • Sous Vide Turkey Breast
    • Sous Vide Prime Rib
    A white plate with sous vide salmon, lemon slices, orzo, and asparagus

    Did you try this salmon recipe? We would love to hear from you! Leave a comment and a rating below to let us know what you think.

    📋 Recipe

    close up of sous vide salmon on a white plate with orzo in the background

    Sous Vide Salmon

    Isabel Laessig
    Cook salmon perfectly every time! Sous Vide Salmon is easy to make and cooked to perfection with a lemon butter sauce.
    4.72 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Main
    Cuisine American
    Servings 2
    Calories 544 kcal

    Equipment

    • Sous vide cooker
    • Large pot of water
    • Skillet
    • Small bowl to mix seasoning
    • Large zip-lock bag

    Ingredients
      

    • 2 salmon fillets
    • 1 serving rosemary sea salt seasoning
    • 1 Tbsp. minced garlic
    • 4 Tbsp. butter
    • 1 half lemon juiced
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Season your salmon with the rosemary sea salt mixture.
      Seasoning salmon fillet on a white plate
    • Place the fish in a zip-lock bag with a sprig of fresh rosemary, then seal it tightly, removing as much air as possible.
      Seasoned salmon in a plastic bag with a rosemary sprig on top
    • Set your sous vide machine to 115°F for 45 minutes and place the bag into the pot of water. Clip your bag of salmon to the side of the pot and make sure that the meat is submerged, but that no water can get into the bag.
      Sous vide cooker with a bag of salmon clipped to the side
    • Once done cooking, remove your salmon from the bag and set it aside on a plate. Heat a skillet over medium and add butter and minced garlic.
      Melted butter in a pan with garlic
    • When the butter melts, squeeze in juice from half a lemon, then add and sear your salmon. Sear flesh-side down, then flip to sear the skin.
      Remember, flip carefully. While your salmon cooks, spoon that delicious lemon butter garlic sauce over the top! This is key to building the best flavor!
      Cooking salmon skin-side down in a skillet

    Video

    Notes

    • Take care when flipping your salmon after cooking it sous vide. It will be extra tender and moist, so be careful when handling it so it doesn’t fall apart!
    • You can serve this salmon cold to mix into pasta, on salads and in sandwiches, or even over rice. It’s just as delicious as chilled!

    Nutrition

    Calories: 544kcalCarbohydrates: 20gProtein: 38gFat: 36gSaturated Fat: 17gCholesterol: 157mgSodium: 3913mgPotassium: 1142mgFiber: 5gSugar: 1gVitamin A: 1038IUVitamin C: 7mgCalcium: 158mgIron: 5mg
    Keyword salmon sous vide, salmon sous vide temp, sous vide salmon, sous vide salmon recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

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    Isabel, AKA Family Foodie

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