Dinner

Sous Vide Salmon Recipe

at a glance
Prep Time 10 minutes
Cook Time 30 minutes
Servings 3 servings

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Beautifully moist, buttery-soft and tender, this sous vide salmon recipe will give you perfectly cooked salmon every time. 

Cooked salmon filet with a side of spinach leaves and a fork on a light plate.

Sous Vide Salmon Recipe 

Achieving a perfectly cooked piece of salmon can be hard…and expensive! But not anymore! Cooking salmon sous vide-style produces a beautifully cooked piece of fish every time and provides a great opportunity to impart different flavors into the fish. You just need a sous vide precision cooker, a pot or container large enough to hold the bag plus circulate the water, and food-safe bags (either vacuum-sealed or with as much air as possible removed). 

What is Sous Vide?

The term “sous vide” is literally translated to “under vacuum” or “under pressure.” Sous vide is a method of cooking where you vacuum-seal the food (typically meat or fish) and immerse the bag in warm water. The sous vide kitchen gadget keeps the temperature of the water controlled using an immersion circulator, making this a safe cooking option. 

Three sliced salmon filets topped with lemon slices on a metal baking sheet.

Why Sous Vide Salmon?

Since the salmon never gets warmer than the temperature of the water, the cooking temperature remains extremely controlled. This decreases the likelihood that you will overcook your fish. The cooking time is completely hands-off, so you can set the temperature, add your salmon, set a timer, and go about your day. The result is a really soft, tender, flaky fish and more time for you!

Sous Vide Salmon Ingredients 

The ingredients for this sous vide salmon are incredibly simple, but definitely not short on flavor! Here’s what you’ll need: 

Raw salmon filet on an epicurean cutting board with sliced lemon, knife, a jar of sea salt, pepper grinder, and olive oil dispenser on a marble surface.
  • Salmon – to start, you’ll need a 12 oz salmon filet (cut into 4-ounce filets, about an inch in thickness). 
  • Olive Oil –  1 tablespoon of olive oil helps bring out the natural flavors of the salmon and infuse the lemon into the fish. 
  • Lemon – ½ of a sliced lemon adds bright pops of citrus-infused flavor to the salmon.
  • Salt – a ½ teaspoon of salt and…
  • Pepper – a ¼ teaspoon of pepper simply season the salmon. 

Ingredient Modifications

The flavors in this sous vide salmon recipe are classic and clean. Here are some ways you can play with the flavor profile of the dish:

  • Add herbs – to the sous vide bag, add fresh herbs for extra earthy flavor. There are so many herbs that pair beautifully with salmon, so you can really have fun with it–dill, parsley, sage, basil, rosemary, tarragon, thyme, and fennel are several that come to mind.
  • Add garlic cloves – you can’t go wrong with adding garlic to any recipe (in my book). Try adding 2 cloves of thinly sliced garlic. 
  • Make it sweet and spicy – use a ¼ cup of maple syrup and a sprinkle of cayenne pepper for a slightly sweet and spicy combination. 

Supplies Needed to make this Recipe

How to Sous Vide Salmon

The whole process is just a few simple steps, and most of the time is hands-off! To make your sous vide salmon, you’ll:

  1. Season and vacuum seal – to start, season your salmon with salt and pepper, drizzle with olive oil, top with lemon slices, then place in the vacuum sealed bag. Be careful not to get any olive oil on the top 2-inches of the bag (if you’re using a vacuum sealer) because it could impact the sealing of the bag. If you get oil on the bag, use a food-safe cleaner to wipe the top of the bag and remove the oil.
  2. Sous vide – cook the salmon at 120℉ for 30 minutes (increase cooking time to 45-60 minutes if using thicker filets).
  3. Broil – broil the salmon filets for 2 minutes in the oven on high to crisp the skin and add a little texture to the outer layer of fish (while keeping the interior tender and moist).
  4. Serve and enjoy!
Salmon filets, salt, pepper, olive oil, lemon, and a knife on a rectangle cutting board.
Three salmon filets topped with oil and lemon slices on a rectangle cutting board.
Large salmon filet topped with oil and sliced lemons in a vacuum sealed bag.
Large salmon filet topped with oil and sliced lemons in a vacuum sealed bag cooking sous vide style in water.
Three sliced salmon filets topped with lemon slices on a metal baking sheet.
Cooked salmon filet with a side of spinach leaves and a fork on a light plate.

Do you season the salmon before cooking it sous vide?

Yes! This recipe calls for a simple salt and pepper seasoning in addition to the olive oil and fresh lemon slices that flavor the salmon before heading into the bag. Adding the seasoning prior to cooking sous vide allows for the salmon to be infused with the flavors while cooking in the vacuum-sealed bag. 

Can you sous vide in silicone bags?

Yes! While most food-grade, plastic bags are safe for sous vide cooking (especially since the water is kept at a low temperature), you can definitely cook in a reusable silicone bag if you prefer.

Can you sous vide frozen salmon?

While this recipe calls for fresh salmon, you can absolutely use frozen salmon if that is what you have on hand. When cooking from frozen, you’ll increase the cooking time to about 70 minutes, depending on the size and thickness of the filet. If your salmon is already in a vacuum-sealed bag, you can even cook it straight in that bag (then add seasoning before finishing in the oven). 

How long to sous vide salmon?

For a one-inch filet, you’ll want to sous vide your salmon for about 30 minutes at a temperature of 120℉.

Vacuum sealed bag with salmon filet topped with lemon slices on top of a blue and white striped towel with a pair of tongs to the bottom right.

What is the required sous vide salmon temp?

Depending on the doneness and texture you are looking to achieve when sous viding your salmon, you’ll adjust the water temperature you cook the fish at and cook according to this guide.

  • Like firm sashimi – 105℉
  • Soft and buttery – 110℉
  • Translucent and starting to flake – 115℉
  • Very moist, tender, and flaky – 120℉
  • Firm, moist, and flaky – 130℉

Can you overcook salmon sous vide?

It is difficult to overcook your salmon when cooking sous vide because the temperature is so controlled. However, fish that stay in the water bath too long can become soft and mushy. 

What goes with sous vide salmon?

My favorite way to eat salmon is alongside a simple arugula salad. It’s also really tasty on top of Mexican corn salad, lemony garlic parmesan pasta, or paired with whole roasted brussel sprouts.

Cooked salmon filet with a side of spinach leaves and a fork on a light plate.

How do you store sous vide salmon?

To store your sous vide salmon, place it in an airtight container in the fridge.

How long will sous vide salmon last in the fridge?

Sous vide salmon is best consumed within 3 days of cooking. 

More Sous Vide Recipes

Loving the sous vide cooking process? Check out these other sous vide recipes:

  • Sous Vide Steak
  • Sous Vide Pork Tenderloin (coming soon)
  • Sous Vide Pork Chop (coming soon)
  • Sous Vide Chicken Breast (coming soon)

Salmon Sous Vide Recipe

By: Cassy Joy Garcia
No ratings yet
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 3 servings
Beautifully moist, buttery-soft and tender, this sous vide salmon recipe will give you perfectly cooked salmon every time.

Ingredients  

  • 12 oz salmon filet cut into 4-ounce filets, about an inch in thickness
  • 1 tablespoon olive oil
  • ½ lemon thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Season your salmon with salt and pepper, drizzle with olive oil, top with lemon slices, then place in the vacuum sealed bag. Be careful not to get any olive oil on the top 2-inches of the bag (if you’re using a vacuum sealer) because it could impact the sealing of the bag. If you get oil on the bag, use a food-safe cleaner to wipe the top of the bag and remove the oil.
  • Cook the salmon at 120℉ for 30 minutes (increase cooking time to 45-60 minutes if using thicker filets).
  • Broil the salmon filets for 2 minutes in the oven on high to crisp the skin and add a little texture to the outer layer of fish (while keeping the interior tender and moist).
  • Serve and enjoy!

Recipe Notes

Depending on the doneness and texture you are looking to achieve when sous viding your salmon, you’ll adjust the water temperature you cook the fish at and cook according to this guide.
  • Like firm sashimi - 105℉
  • Soft and buttery - 110℉
  • Translucent and starting to flake - 115℉
  • Very moist, tender, and flaky - 120℉
  • Firm, moist, and flaky - 130℉
Meet the Author
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Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
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