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Brian Sunter

Sous Vide Lemon Rosemary Salmon

Wild salmon cooked sous vide with lemon, rosemary, and garlic, finished with crispy skin

33 min 2 servings
sous-vide salmon fish lemon rosemary
Scale
Units

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon chopped rosemary
  • — lemon juice
  • — lemon zest
  • — salt
  • — black pepper
  • 0.25 tsp garlic powder
  • 1 lb wild salmon
  • 2 cloves garlic
  • 1 tablespoon olive oil

Equipment

  • sous vide cooker
  • bowl
  • bag
  • water bath
  • plate
  • frying pan

Instructions

1

Set your sous vide cooker to {115%F}.

2

Mix 2 tablespoons olive oil , 1 tablespoon chopped rosemary , lemon juice , lemon zest , salt , black pepper , and 0.25 tsp garlic powder in a small bowl . Whisk with a fork until emulsified.

3

Place 1 lb wild salmon into a zip-lock bag and add the emulsified mixture.

4

Release as much air as possible using the immersion method.

Cook

5

Place the bag in the water bath and set the timer for 30 minutes .

6

While it is cooking, slice 2 cloves garlic very thinly.

Finish

7

Remove from the bath and pour the contents onto a plate with a lip to keep the bag juices.

8

Heat 1 tablespoon olive oil in a frying pan over medium-high heat. When the oil flows easily and coats the pan, add the garlic slices and saute until golden. Remove with a slotted spoon, leaving the oil in the pan, and drain on a paper towel.

9

In the same oil, add the salmon pieces, skin side down. Let it cook, undisturbed, for 3 minutes to achieve crispy skin.

10

Serve with the crispy garlic chips on top.

View Cooklang Source
recipe.cook 
---
title: Sous Vide Lemon Rosemary Salmon
description: "Wild salmon cooked sous vide with lemon, rosemary, and garlic, finished with crispy skin"
tags: [sous-vide, salmon, fish, lemon, rosemary]
servings: 2
time: 45 minutes
cuisine: American
difficulty: medium
---

Set your #sous vide cooker{} to {115%F}.

Mix @olive oil{2%tablespoons}, @chopped rosemary{1%tablespoon}, @lemon juice{1}, @lemon zest{1}, @salt{}, @black pepper{}, and @garlic powder{0.25%tsp} in a small #bowl{}. Whisk with a fork until emulsified.

Place @wild salmon{1%lb} into a zip-lock #bag{} and add the emulsified mixture.

Release as much air as possible using the immersion method.

== Cook ==

Place the bag in the #water bath{} and set the timer for ~{30%minutes}.

While it is cooking, slice @garlic{2%cloves} very thinly.

== Finish ==

Remove from the bath and pour the contents onto a #plate{} with a lip to keep the bag juices.

Heat @olive oil{1%tablespoon} in a #frying pan{} over medium-high heat. When the oil flows easily and coats the pan, add the garlic slices and saute until golden. Remove with a slotted spoon, leaving the oil in the pan, and drain on a paper towel.

In the same oil, add the salmon pieces, skin side down. Let it cook, undisturbed, for ~{3%minutes} to achieve crispy skin.

Serve with the crispy garlic chips on top.