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Our 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!
Served with a creamy lemon butter sauce, this easy recipe is moist, flaky, and so delicious.
Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. Every tender, juicy bite is packed with flavor!
These boneless beef short ribs cook low and slow for meat so tender, you can shred it with a fork. They’re full of intense beef flavor, and the sauce forms a sticky glaze. The best way I can describe this dish is ‘meat candy’. It’s that delicious.
And, they’re the perfect cold weather recipe. Serve them during Fall and Winter – they’re the best “stick to your ribs” dish! There is nothing better than the smell of beef short ribs braising in the oven when it’s cold outside!
What makes this the best salmon recipe?
- Salmon with Lemon Butter Sauce is a match made in heaven. This sauce is truly the star of the show.
- It’s easy! There is really no prep work to this dish. All you have to do is season your fish and cook it using your sous vide machine.
- It uses only simple ingredients! You only need the fish, seasoning, and the ingredients for the lemon butter sauce.
- The flavor and texture is incredible! We know how difficult it can be to cook the perfect flaky fish, so trust us when we say it doesn’t get any easier than using a sous vide cooker. It will be the perfect texture every time!
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 again if you cook it sous vide.
🍴 Sous Vide Tools
- Sous vide cooker
- Large zip-lock bag
- Large pot of water
- Small bowl to mix seasoning
If you don’t already own a sous vide machine or want to give one as a gift, here are some options:
🧂 Salmon Seasoning
My favorite seasoning is our rosemary sea salt mixture, using fresh rosemary, garlic powder, sea salt, and pepper.
How to Debone Salmon
Salmon fillets have pin bones which should be removed before cooking, but this is easy to do. Follow these instructions to remove the pin bones from salmon:
- 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.
- Remove the bones out by holding the tips, then pulling along the length of the bone so you don’t damage the flesh of the fish itself.
- Check for bones along the sides of the fillet, and remove any you find.
⭐ Family Foodie 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 chilled!
⏲ Sous Vide Salmon Temperature
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 soft: 110°F
- Just beginning to flake: 115°F
- Very tender and flaky: 120°F
- Firm and flaky: 130°F
I suggest always using a food thermometer to measure the temperature of your fish.
Can I sous vide frozen salmon?
Yes! You can sous vide frozen salmon straight from the freezer, just double the cook time.
🥗 Side Dishes
Sous vide salmon with creamy lemon butter sauce is delicious over rice. In fact, it’s perfect for making salmon fried rice! Try serving it with one of our easy rice recipes or even with risotto:
By far my favorite side dish for lemon butter salmon is Cheesy Orzo. Orzo recipes are perfect for serving with fish.
📖 Salmon Recipes We Love
📖 Sous Vide Recipes
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Did you try our sous vide salmon recipe? We would love to hear from you! Leave a comment and a rating below to let us know what you think.
Sous Vide Salmon with Lemon Butter Sauce
- 2 salmon fillets
- 1 serving rosemary sea salt seasoning
- 1 Tbsp. minced garlic
- 4 Tbsp. butter
- 1 half lemon juiced
- Season your salmon with the rosemary sea salt mixture.
- Place the fish in a zip-lock bag with a sprig of fresh rosemary, then seal it tightly, removing as much air as possible.
- 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.
- 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.
- 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!
- 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 chilled!
- Try our Sous Vide Beef Tenderloin Recipe next!