Sous Vide Salmon

5.0
(2)
1 Review
2 Photos

Wonderfully moist and flavorful sous vide salmon. We like our salmon on the firmer side, but this can easily be adjusted by lowering the cooking temperature if you prefer medium.

Submitted by Bren
Updated on January 19, 2023
close up view of a fillet of Sous Vide Salmon served with asparagus and lemon slices
2
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 (8 ounce) salmon fillet

  • 1 shallot, finely chopped

  • 1 pinch salt and pepper

  • 1 teaspoon olive oil

Directions

  1. Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).

  2. Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.

  3. Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.

  4. Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Nutrition Facts (per serving)

245 Calories
15g Fat
4g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 245
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 66mg 22%
Sodium 147mg 6%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 23g 46%
Vitamin C 6mg 7%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 491mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.