How to Sous Vide Salmon
Ingredients
1 lb of boneless salmon fillets (can be frozen)
1 tsp kosher salt
~ 1/2 tbsp of preferred herbs and spices (I used dill and lemon zest)
1 tbsp olive oil + 1/2 tbsp for searing (optional)
You will also need a BPA-free gallon zipper lock bag OR vacuum sealer/bag and, of course, a sous vide device.
Recipe
Protect your counter/table with a hot pot coaster/trivet. Fill up a large pot (5 qt or larger) with water according to the directions corresponding with your sous vide machine. Make sure the water level is at least 3 inches high to allow for full coverage/submersion of the food (in this case salmon) in the bag.
Preheat the water to 125°F (again, according to the instructions that came with your sous vide).
Prepare your salmon fillets. Sprinkle with salt, sprinkle/rub the seasoning, and then drizzle with olive oil. Carefully place the salmon fillets in the bag, leaving about 1/2 to 1 inch space between them. Remove all air from the bag and seal. If you’re using a zipper lock bag, remove as much air as you can and leave about 1-2 inches of the zip open. You’ll see why in the next step.
When the water is preheated, go ahead and submerge the salmon portion of the bag into the water. If using a vacuum sealed bag, put the whole thing in. You might need to use a heavy metal spoon or small bowl to weigh it down. If you’re using a zipper lock bag, you’ll notice a natural suction will occur when you submerge the bottom of the bag into the water. This will release air from the bag. When you notice this and it looks like most/all of the air is out, you can seal the zipper (I just leave mine as is because it tends to naturally close up anyway). If you leave the 1-2 inches of bag kind-of open like I do, you can clamp/clip the top edge of the bag to the edge of the pot to prevent the bag from completely sliding into the pot/water.
For frozen salmon fillets, cook sous vide for 60-75 minutes. If your fillets are fresh or fully thawed, cook for 35-45 minutes.
When your salmon is ready, turn off your sous vide and carefully remove the bag. Gently take the fillets out of the bag and place them on a paper towel, skin side down, to absorb any excess liquid.
Optional: Sear the salmon skin.
Put some vegetable oil in a skillet (coat the entire pan well) and put it on medium to medium-high heat. Once the oil is shimmering, place the fillets skin-side-down in the skillet. It shouldn’t take long to sear (a minute or so). We don’t want to overcook the salmon, just sear the skin. Hence the higher heat and quick sear.Serve with your preferred starch (rice, potatoes, pasta, sourdough, etc.) and/or vegetables!