Buttery, flaky, and irresistibly moist, this Sous Vide Salmon is created with this easy hands-off method of cooking that delivers a flavor-filled dinner every time!
Here’s a quick Sous Vide refresher:
Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.
To Brine or Not to Brine?
Drying brining salmon with salt before sous vide cooking serves several important purposes:
- Flavor Enhancement: The salt in the dry brine enhances the natural flavors of the salmon. It not only adds a savory taste but also helps accentuate the inherent richness of the fish.
- Texture Improvement: Dry brining aids in modifying the texture of the salmon. It works to firm up the flesh slightly, giving it a more appealing texture when cooked sous vide. This ensures that the salmon maintains its structure while still achieving the desired level of tenderness.
- Moisture Retention: While it may seem counterintuitive, dry brining helps the salmon retain moisture during the sous vide process. The salt draws out excess moisture initially, but then it gets reabsorbed, along with the seasoned flavors, resulting in a juicier and more succulent final product.
- Consistent Seasoning: Dry brining provides a more even distribution of salt across the salmon. This ensures that each bite is consistently seasoned, preventing pockets of blandness or excessive saltiness in different parts of the fish.
- Improved Sous Vide Precision: Removing excess moisture from the surface of the salmon through dry brining contributes to more effective sous vide cooking. With less surface moisture, the sous vide process can more efficiently transfer heat to the salmon, promoting a precise and uniform cooking experience.
- Enhanced Sous Vide Bag Seal: The surface dryness achieved through dry brining facilitates a better seal when placing the salmon in the sous vide bag. This is crucial for an airtight seal, preventing water from entering the bag and compromising the sous vide cooking process.
Sous Vide and Seafood
The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking. It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients. Also, it’s just so darn easy, you should give it a try.
For this recipe, I used my Deluxe Multi Cooker and Large Reusable Storage Bag:
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
Built in carrying handles, hidden cord storage, and an on/off switch.
Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Save on Bags for Sous Vide Cooking
There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.
Product Details
- BPA, Lead, PVC, and Phthalate-free
- Label the outside with any non-toxic dry erase marker
- Holds 8 cups (1.9 L)
- Freezer-, microwave-, and oven-safe up to 400°F (200°C)
- Dishwasher-safe for easy cleaning
Click the link to get your Deluxe Multi Cooker and Large Reusable Storage Bag today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 12-ounces Salmon cut into two pieces
- Kosher Salt
- 1 tablespoon olive oil
- Black pepper
- 2 Lemon slices
- 2 Thyme sprigs
Garnish
- Parsley
- Lemon wedges
Instructions
Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 120° F/48.9° C and the timer for 1 hour. Lock the lid and press START. It will display the word “RUN“.
Slice half of the lemon into slices, and the remaining half into wedges.
BRINE – Salt the salmon and let rest for 15 minutes, up to one hour. Pat dry.
Brush salmon with olive oil. Season salmon with salt and pepper to taste.
Place a lemon slice on each piece of salmon. in Large Reusable Storage Bag or zip top freezer bag, then add salmon in one layer. Add sprigs of thyme to each piece of salmon.
When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag gently in water using the water displacement method*.
*Water Displacement method: seal the bag almost all the way, leaving a small corner open. Slowly submerge the bag into the water, gently pressing to help air escape. Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.
Lock the lid and press START. It will display the time that you set it for.
Cooking times:
- If your filets are 1’ thick, cook between 30-45 minutes
- If your filets are 1.5” thick, cook between 45-60 minutes
When the timer is up (or when you are finished cooking based on thickness), press CANCEL.
Carefully remove the bag. Use a fish spatula to gently remove salmon Remove salmon from the bag and put onto a small sheet pan. Remove lemon slices and thyme, then pat the salmon dry and let rest for a few minutes.
Turn your broiler to HIGH, and broil salmon for 3-5 minutes, until lightly browned on top.
Garnish with parsley, if desired. Serve with lemon wedges.
Sous Vide Salmon (Video)
Equipment
Ingredients
Ingredients
- 12- ounces Salmon cut into two pieces
- Kosher Salt
- 1 tablespoon olive oil
- Black pepper
- 2 Lemon slices
- 2 Thyme sprigs
Garnish
- Parsley
- Lemon wedges
Instructions
Instructions
- Fill the inner pot of the Deluxe Multi Cooker with water 1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 120° F/48.9° C and the timer for 1 hour. Lock the lid and press START. It will display the word "RUN".
- Slice half of the lemon into slices, and the remaining half into wedges.2 Lemon slices
- BRINE – Salt the salmon and let rest for 15 minutes, up to one hour. Pat dry.Kosher Salt, 12- ounces Salmon cut into two pieces
- Brush salmon with olive oil. Season salmon with salt and pepper to taste.1 tablespoon olive oil, Black pepper
- Place a lemon slice on each piece of salmon. in Large Reusable Storage Bag or zip top freezer bag, then add salmon in one layer. Add sprigs of thyme to each piece of salmon.2 Thyme sprigs, 2 Lemon slices
- When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag gently in water using the water displacement method. Water Displacement Method: seal the bag almost all the way, leaving a small corner open. Slowly submerge the bag into the water, gently pressing to help air escape. Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.
- Lock the lid and press START. It will display the time that you set it for.Cooking times:If your fillets are 1’ thick, cook between 30-45 minutesIf your fillets are 1.5” thick, cook between 45-60 minutes
- When the timer is up (or when you are finished cooking based on thickness), press CANCEL.
- Carefully remove the bag. Use a fish spatula to gently remove salmon Remove salmon from the bag and put onto a small sheet pan. Remove lemon slices and thyme, then pat the salmon dry and let rest for a few minutes.
- Turn your broiler to HIGH, and broil salmon for 3-5 minutes, until lightly browned on top.
- Garnish with parsley, if desired. Serve with lemon wedges.Parsley, Lemon wedges
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
