- 4 5-oz. salmon filets
- 4 sprigs of fresh dill
- salt and pepper, to taste
- 1 medium lemon (the juice)
- First, prepare sous vide water bath by filling a large pot with water. The pot needs to be large enough to hold your salmon and the water needs to be deep enough to hit the water line on your sous vide. Next, place your sous vide into the water bath and set the temperature to 130ºF (this is for medium-cooked salmon).
- Prepare salmon by removing excess moisture from the salmon by patting the salmon filets with a paper towel.
- Generously season the flesh side of the salmon with salt and pepper. Place a piece of fresh dill on top of each filet.
- Transfer each 5-oz. salmon filet into either 4 single plastic/vacuum seal bags or 1 large plastic/vacuum seal bag. We prefer single bags, but 1 large bag works too!
- Give each piece a salmon a nice squeeze of lemon juice before removing all air from the bag and sealing.
- Place bags into the water bath and set the timer to 45 minutes.
- Once the timer has gone off, carefully remove the bags of salmon from the water and take the salmon filets out. Place them on a baking sheet and remove the fresh dill. Then, broil them in the oven on high for 1-3 minutes (or until the top is golden brown).*
- Remove salmon from the oven and season again with a little salt and pepper. Salmon should easily flake with a fork.
Tips & Notes
Other cooking options are below
- Heat a large skillet pan over medium/high heat and add 2 tablespoons of olive oil. When olive oil is fragrant, set salmon down skin side up and sear for 1-2 minutes.
- Use a blow torch to brown the top of the salmon.
Nutrition FactsServing Size: 1/4 recipe Calories: 258 Sugar: 0 Sodium: 73 Fat: 11 Carbohydrates: 1 Fiber: 0 Protein: 36
Keywords: sous vide salmon