Sous Vide Salmon Recipe with Time & Temp Chart

Do you dread cooking salmon? Either it was dry and flaky, or practically raw in the middle, and since it’s expensive, it feels like a waste if it doesn’t turn out well. Fortunately, cooking salmon sous vide is ridiculously easy, nearly foolproof, and yields the most creamy, tender, and melt-in-your-mouth fish you’ve ever tasted. The only downside is that once it’s cooked, the fish can be very delicate, so be gentle when handling it. Read on to learn how to sous vide salmon, including a time and temperature chart.

Ingredients:

• 4 salmon fillets, 6-8 oz each, 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves garlic, peeled
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs like parsley, dill, thyme or chives

Equipment:

• INKBIRD Sous Vide Cooker
• Vacuum sealer
• Vacuum bags
• Large container or pot
• Binder clips or weights
• Cast iron skillet
• Spatula

Which Cut of Salmon Should I Buy?

The freshest salmon is always the best. The ideal cut is a large center fillet with skin on. If you don’t like the skin, you can just pinch it off after cooking. But the layer of fat under the skin does keep the fish moist and flavorful.

More recipes you may like: Grilled Salmon Recipe, Smoked Salmon Recipe, and Pan-Seared Ahi Tuna Steak Recipe

Time & Temperature Chart for Sous Vide Salmon

Salmon is very delicate, and even a slight change in temperature can make a huge difference in its texture. Here are some recommended doneness for sous vide salmon.

My personal favorite temperature is between 115°F and 120°F (46-49°C) because it makes the salmon incredibly moist, buttery, and with a hint of flakiness. This sous vide salmon temperature chart is based on a 1-inch-thick fillet. If your fillet is thicker than that, just add an extra 15 minutes to the cooking time. Be careful not to overcook it, though, as that can make the fish mushy. Conversely, if your fillet is thinner, you can cut down the cooking time.

According to FDA guidelines for immunocompromised people, cooking at temperatures below 145°F (63°C) might pose a food safety risk, but since we’ll be pan-searing the salmon after sous vide, the temperature will continue to rise a bit. If you’re still concerned, look for salmon with a label stating it can be eaten raw when purchasing.

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How to Sous Vide Salmon?

Step 1: Season the salmon fillets with salt and pepper to taste, then refrigerate for 30 minutes.

Step 2: Fill a container with water, attach your immersion circulator, and set it to the desired temperature according to the chart above.

Step 3: Drizzle some olive oil over the marinated salmon fillets and place them in vacuum sealer bags with herbs and garlic cloves. Make sure not to overcrowd the bag - two fillets max. Seal it up with a vacuum sealer.

Step 4: Once your water bath is ready, submerge the sealed bags and cook for 30 to 45 minutes. If they float, use clips or weights to hold them down. 

Step 5: When the cooking time is up, take the salmon out of the bag, discard the herbs, and gently pat it dry with paper towels.

Step 6: You can enjoy the sous vide salmon right away or store it in refrigerator to serve as a cold dish. If you like a crispy finish, add some olive oil in a cast iron skillet over medium-high heat. Once shimmering and slightly smoking, place the salmon skin-side down and sear for about 1 minute. Then, flip it over, add butter, and sear for another minute. Squeeze lemon juice over the fillets for the last 15 seconds, remove from pan, and serve immediately.

Can I Sous Vide Frozen Salmon Directly?

Yes, you can sous vide frozen salmon directly. Just add about 15-20 minutes to the cooking time to account for the thawing process. But we still recommend you use fresh salmon, which has a better texture and flavor.

What to Serve with Sous Vide Salmon?

Sides: Garlic asparagus, herbed quinoa, roasted Brussels sprouts, arugula salad with lemon vinaigrette

Sauces: Teriyaki sauce, lemon-dill yogurt, miso glaze, browned butter, hollandaise sauce, béarnaise sauce, pesto

Pairings: Crisp white wine (Sauvignon Blanc), England IPA

Storage and Reheat

Cooked sous vide salmon can be stored in an airtight container in the refrigerator for up to 3 days.

The best way to reheat is to place the fish back in a water bath that’s a bit cooler than the original cooking temperature for around 20 minutes. Alternatively, you can microwave leftover salmon on high for 1-2 minutes or bake it in a preheated 275°F (135°C) oven for 15 minutes, but these methods will dry out the salmon slightly. After reheating, use a cooking thermometer to check the internal temperature to see if it reaches 145°F (63°C).