clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tasty Sous Vide Salmon Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 3 servings 1x


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.


  • 3 salmon filets (skin-on if possible)
  • 1 tablespoon olive oil (divided)
  • 1 lemon (divide, plus extra for serving if desired)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 2 cloves garlic (minced)
  • Additional chopped fresh herbs for garnish


  1. Fill the sous vide container or a large pot halfway with water; set the Sous Vide Precision Cooker to 131°F (55°C).
  2. Drizzle 1/2 tablespoon olive oil over the salmon and season with salt and pepper. Rub to coat, then sprinkle with the minced garlic.
  3. Slice the lemon into thin slices and arrange them on top of the salmon.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.)
  9. Season with salt and pepper to taste.
  10. Melt the butter in a cast-iron skillet over medium-high heat.
  11. 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.
  12. Squeeze some lemon juice over cooked salmon and top with optional chopped parsley. Serve right away.


If you use frozen salmon, increase the cooking time in the sous vide machine by 30 minutes.

  • Category: Fish
  • Method: Sous Vide
  • Cuisine: French


  • 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

error: Alert: Content is protected !!