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Cooked salmon filet with a side of spinach leaves and a fork on a light plate.
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5 from 1 vote

Salmon Sous Vide Recipe

Beautifully moist, buttery-soft and tender, this sous vide salmon recipe will give you perfectly cooked salmon every time.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 3 servings
Author: Cassy Joy Garcia

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!

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℉

Nutrition

Calories: 198kcal | Carbohydrates: 2.9g | Protein: 25.4g | Fat: 10.1g | Saturated Fat: 1.6g | Cholesterol: 57.9mg | Sodium: 476.6mg | Fiber: 0.2g | Sugar: 1g