Please allow me to impress you with my perfectly tender Sous Vide Salmon. The salmon is cooked to the temperature you specify, leaving it moist, buttery soft, and flaky.
This sous vide salmon recipe is healthy, flavorful, and simple to season with your favorite spices.
Cooking salmon can be intimidating because it is even more delicate than cooking chicken breasts. It dries out quickly when cooked in traditional methods such as baking or grilling.
Sous vide is a cooking method that translates to “under vacuum” in French.
The food is vacuum-sealed in a bag before being cooked for an extended period of time at a precise temperature in a warm water bath.
This method is well-known for being a precise and consistent method of evenly cooking meat or fish.
WHY SOUS VIDE SALMON?
Cooking salmon in a sous vide machine is extremely rewarding and requires very little effort. It’s also very easy to make and very healthy.
With the sous vide method, you can cook the salmon to the precise temperature you set, reducing the risk of overcooking or undercooking. It ensures success.
The bag seals in moisture and ensures a tender texture with even doneness every time.
The salmon is cooked in a vacuum-sealed bag that serves as a flavor incubator. When the fish is cooked in the water bath, it absorbs all of the delicious flavor.
WHAT TYPE OF SALMON?
The most common types of salmon you’ll find at the market or grocery store are Pacific and Atlantic salmon.
When shopping for salmon, I always look for a piece of meat that is moist and free of brown spots.
Check the skin around the edges of the salmon filet as well; it should not be brown or curling up around the edges.
SOUS VIDE SALMON BRINE
Sous Vide Salmon
To brine a protein, immerse it in a solution of salt and cold water.
Brining allows the meat to absorb additional liquid and salt, resulting in juicy, flavorful meat that does not dry out as easily during cooking.
To make a brine for sous vide salmon, please follow these steps:
To begin, make the brine by combining 1 tablespoon of salt with 1 cup of cold water.
Pour the brine solution into a container large enough to hold the fish.
Submerge the salmon completely in the brine and set aside for 30 minutes.
Finally, gently rinse the salmon with cold water and prepare it for packaging.
When cooked in a vacuum-sealed bag, the salmon retains more nutrients, making it a healthier option.
Salmon is extremely healthy and has numerous health benefits:
Salmon, due to its high concentration of omega-3 fatty acids, can help reduce inflammation, lower blood pressure, and lower the risk of diseases such as cancer and heart disease.
Salmon is low in saturated fat and a high protein source.
It’s one of the best sources of vitamin B12, as well as potassium and other nutrients like iron and vitamin D, so it keeps your blood and nerve cells humming and helps you make DNA.
Salmon Sous Vide in Fancy Plating
THE BEST TEMPERATURE FOR SOUS VIDE COOKING SALMON:
I’ve tried cooking salmon at various temperatures; I usually cook it at 130°F (54°C) because I prefer it firmer and closer to the traditional texture.
The salmon is tender, moist, and flaky without being overly soft when cooked sous vide at this temperature. Totally melt-in-your-mouth delectable!
HOW LONG TO SOUS VIDE SALMON?
Depending on the thickness of your salmon, the cooking time may be slightly longer or shorter.
In general, a 1-inch thick salmon fillet takes about 30 minutes to cook, 1.5-inch thick salmon takes 45 minutes, and 2-inch thick salmon takes an hour.
It’s fine to leave your salmon in the water bath for an additional 20-30 minutes, but if you cook it for too long, it will become mushy.
CAN YOU SOUS VIDE FROZEN SALMON?
Skinned Salmon Sous Vide
The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.
Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.
The only thing you’ll have to change is the cooking time. When cooking frozen salmon sous vide, we recommend adding 30 minutes, for a total of 1 hour and 15 minutes.
SKIN ON OR OFF?
Even if you don’t like salmon skin, I recommend buying your salmon filet with the skin on because you can always remove it later.
I like to cook the salmon with the skin on because it helps to retain moisture.
The skin of the salmon will easily peel off after it has been sous vide cooked. You have the option of removing it before serving or leaving it on.
The salmon skin, which is soft when it comes out of the sous vide water bath, has numerous nutritional benefits. However, you can sear it to make it crisper.
SEASONINGS, MARINADES AND SAUCES:
I’ve made sous vide salmon in a variety of ways. Lemon, garlic, salt, and pepper are used in this recipe. It’s a tasty and healthy seasoning option.
The sous vide method is simple to adapt to different seasonings, and herbs such as rosemary or thyme can be added to the recipe. Here are some ideas:
Sous Vide Garlic and Butter Salmon: Simply follow the recipe below, substituting lemon for the butter.
Honey Garlic Sous Vide Salmon: Marinate your salmon for 30 minutes before cooking and keep the marinade in the bag during the sous vide process. The sauce is both sweet and savory, and it’s completely addicting.
Sous Vide Salmon with Lemon and Dill: Replace the garlic with dill, or simply add dill to the recipe.
Once the salmon is cooked to perfection, sprinkle it with chopped parsley and serve with your favorite side dishes. Here are a few of my personal favorites:
Potatoes
Salsa de Fruits
Broccoli
Beans, Green
Sous Vide Salmon with Creamy Avocado
TIPS FOR MAKING SOUS VIDE SALMON:
Lemon Garlic Sous Vide Salmon is simple to make with ingredients you probably already have in your kitchen!
Here are a few pointers to ensure your success every time:
Season the salmon liberally before cooking it sous vide. This will bring out the natural flavor to its fullest.
Before vacuum sealing, arrange the salmon in a single layer in the bag.
If you don’t have a vacuum sealer, you can use a zip-loc bag to seal the bag using the water displacement technique: seal all but one corner of the bag, and then slowly place it into a large pot of water. Make sure that everything below the zip-line is submerged in water before sealing the rest of the bag.
Make sure to completely dry the surface of your salmon for a proper sear, which will make the skin crispy.
During sous vide cooking, some white stuff will be pushed out of the salmon. It’s perfectly normal. Albumin is the name given to the white substance. If you want to avoid it, brine your salmon for 10 minutes in salt water before cooking (1 tablespoon of salt for 1 cup of water brine solution).
This recipe is ideal for freezing as a meal. Season your salmon and vacuum-seal it. After that, place them in the freezer.
Frequently Asked Questions
How long do you sous vide salmon?
Heat water in a sous-vide machine to 113°F if grilling or broiling the skin before serving, or 122°F if serving as is. Cook for 2 hours, or until the salmon is pink in the center and barely flaking, in its sous-vide bag in water, weighing it down if necessary.
Do you sear salmon after sous vide?
The benefit of cooking fish sous vide is that no searing is required. If you want, you can literally go from bag to plate.
Can you overcook salmon sous vide?
Sous vide salmon is difficult to overcook, and the process is simple enough for even inexperienced cooks. Because salmon cooks quickly, you can skip using specialized equipment for this recipe.
Is it safe to sous vide salmon?
Normally, salmon is cooked above 140 degrees Fahrenheit, which kills the Anisakis. However, many sous vide salmon recipes call for it to be cooked at lower temperatures, which increases the risk of infection significantly. The simplest way to eliminate the Anisakis parasite is to freeze the salmon before cooking it.
Please allow me to impress you with my perfectly tender Sous Vide Salmon. The salmon is perfectly cooked at the temperature you specify, and it’s moist and flaky. This sous vide salmon recipe is nutritious, flavorful, and simple to personalize with your favorite seasonings.
Fill the sous vide container or a large pot halfway with water; set the Sous Vide Precision Cooker to 131°F (55°C).
Drizzle 1/2 tablespoon olive oil over the salmon and season with salt and pepper. Rub to coat, then sprinkle with the minced garlic.
Slice the lemon into thin slices and arrange them on top of the salmon.
Seal the zip-lock bags with the seasoned salmon filets. I use small bags, but if you want to put all of the salmon in one bag, make sure to arrange them in a single layer.
Seal it with a vacuum using the “water displacement” technique: seal all but one corner of the bag. Slowly immerse it in cold water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
Cook the vacuum-sealed salmon for 45 minutes in a sous vide water bath for 1.5-inch salmon filets. It takes about 30 minutes if your salmon is only 1 inch thick, and 1 hour if it is 2 inches thick. (Make sure the salmon is completely submerged in the water; if it isn’t, use sous vide weight magnets or kitchen metal tongs to weigh it down.)
When the timer goes off, remove the bag and carefully remove the salmon with a fish spatula. (Sous vide cooked salmon is fragile and easily broken.) It’s normal to see some white stuff on the surface.
Place the salmon on a double layer of paper towels and pat dry with additional paper towels. (Make sure to completely remove the moisture, as it will interfere with the searing; you can also remove the white stuff on the surface if you prefer.)
Season with salt and pepper to taste.
Melt the butter in a cast-iron skillet over medium-high heat.
Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is hot, add the salmon skin-side down and sear for 1 minute. Sear the other side of the salmon for 15 seconds. Take the pan off the heat.
Squeeze some lemon juice over cooked salmon and top with optional chopped parsley. Serve right away.
Notes
If you use frozen salmon, increase the cooking time in the sous vide machine by 30 minutes.
Category:Fish
Method:Sous Vide
Cuisine:French
Nutrition
Serving Size:3 servings
Calories:296kcal
Sugar:1g
Sodium:464mg
Fat:16g
Saturated Fat:2g
Carbohydrates:4g
Fiber:1g
Protein:34g
Cholesterol:94mg
Keywords: Sous vide salmon, easy sous vide salmon recipe, sous vide recipe, salmon sous vide
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