<!-- generated-markdown-alternate -->
---
title: "Sous Vide Salmon"
description: "Sous Vide Salmon"
url: "https://briansunter.com/recipes/sous-vide-salmon"
---

# Sous Vide Salmon

Sous Vide Salmon

1h 45m 4 servings

sous-vide salmon fish seafood

Scale

Units

## Ingredients

- 4 salmon fillets
- \- salt
- 2 tbsp extra-virgin olive oil
- \- aromatics
- 2 tsp vegetable oil

## Equipment

- sous vide immersion circulator
- skillet

## Instructions

### Temperature Guide

1

Like firm sashimi: 105 °F / 41 °C

2

Soft and buttery: 110 °F / 43 °C

3

Translucent and starting to flake: 115 °F / 46 °C

4

Very moist, tender, and flaky: 120 °F / 49 °C

5

Firm, moist, and flaky: 130 °F / 54 °C

6

Season 4 salmon fillets generously with salt on all sides.

7

Place salmon in a single layer in a gallon-size zipper-lock bag. Add 2 tbsp extra-virgin olive oil and aromatics if using. Close bags, place in refrigerator, and let salmon rest for at least 30 minutes .

8

Preheat sous vide immersion circulator to desired temperature according to the chart above. Remove the air from the bags using the water displacement method and seal.

9

Cook in the water bath for 30 minutes to 45 minutes depending on desired doneness.

10

If serving seared, heat 2 tsp vegetable oil in a skillet over high heat. Remove salmon from bag, pat dry, and sear skin-side down for 30 seconds. Serve immediately.

View Cooklang Source

recipe.cook

```
---
title: Sous Vide Salmon
servings: 4
time: 45 minutes
tags: [sous-vide, salmon, fish, seafood]
cuisine: American
difficulty: easy
description: "Sous Vide Salmon"
rating: 4.5
---

== Temperature Guide ==

Like firm sashimi: 105°F / 41°C

Soft and buttery: 110°F / 43°C

Translucent and starting to flake: 115°F / 46°C

Very moist, tender, and flaky: 120°F / 49°C

Firm, moist, and flaky: 130°F / 54°C

Season @salmon fillets{4} generously with @salt{} on all sides.

Place salmon in a single layer in a gallon-size zipper-lock bag. Add @extra-virgin olive oil{2%tbsp} and @aromatics{} if using. Close bags, place in refrigerator, and let salmon rest for at least ~{30%minutes}.

Preheat #sous vide immersion circulator{} to desired temperature according to the chart above. Remove the air from the bags using the water displacement method and seal.

Cook in the water bath for ~{30%minutes} to ~{45%minutes} depending on desired doneness.

If serving seared, heat @vegetable oil{2%tsp} in a #skillet{} over high heat. Remove salmon from bag, pat dry, and sear skin-side down for 30 seconds. Serve immediately.
```