Sous vide salmon is one of the easiest and most foolproof ways to cook perfectly tender, silky fish every single time. By gently cooking the salmon in a precisely controlled water bath, you get results that are impossible to achieve with traditional methods—beautifully moist, evenly cooked fillets that feel restaurant-quality. This recipe uses simple seasonings and a touch of citrus to bring out the salmon’s natural richness, making it a go-to choice for weeknight dinners, meal prep, or an elegant dish for guests.
Whether you’re new to sous vide cooking or already love the technique, this recipe is approachable, reliable, and very customizable. With a few simple tips and the right temperature, you’ll never overcook salmon again.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Yield: 4 salmon fillets
Ingredients
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or softened butter
- 4 lemon slices (one for each fillet)
- 4 fresh dill sprigs (optional but recommended)
- 1 garlic clove, lightly smashed (optional)
- Zest of ½ lemon (optional for extra brightness)
Equipment:
- Sous vide immersion circulator
- Large pot or heat-safe container
- Vacuum-seal bags or zip-top freezer bags
Directions
Step 1: Preheat the Sous Vide
Fill a large pot or container with water. Attach your sous vide circulator and set it to 125°F (51°C) for tender, silky salmon.
Tip: For firmer salmon, use 130–135°F.
Step 2: Season the Salmon
Pat each salmon fillet dry. Season both sides with salt and pepper. Add a drizzle of olive oil or a small pat of butter. Place each fillet into its own sous vide bag along with 1 lemon slice and 1 sprig of dill. Add the garlic or lemon zest if you want additional flavor.
Step 3: Seal the Bags
Vacuum-seal the bags. If using zip-top bags, use the water displacement method: lower the bag slowly into the water, letting the pressure push out air, then seal tightly.
Step 4: Cook the Salmon
Lower the sealed salmon into the preheated water bath. Cook for 45 minutes.
Tip: If cooking from frozen, add an extra 10–15 minutes.
Step 5: Remove and Finish
Carefully remove salmon from the bags. The fish will already be perfectly cooked, so searing is optional.
- For a light sear, heat a tablespoon of oil in a nonstick pan over medium-high heat.
- Sear the salmon for 20–30 seconds on each side to create a golden crust.
Step 6: Serve
Serve with fresh lemon wedges, dill, and your favorite sides like roasted vegetables, rice, or a fresh salad.
Nutrition Facts (per serving) — Estimated values
- Calories: 310
- Protein: 34g
- Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Sodium: 380mg
Pro Tip:
If you’ve never cooked with a sous vide machine before—or if you’re ready to upgrade to a more powerful, user-friendly model—this recipe is the perfect reason to make the leap. A reliable sous vide circulator gives you unmatched temperature precision, ensuring salmon that turns out buttery, tender, and restaurant-quality every single time. Investing in a quality machine not only elevates this recipe but also opens the door to flawless steaks, chicken, vegetables, and more. Ready to take your cooking to the next level? Click the button below to explore top-rated sous vide machines on Amazon and choose the one that fits your kitchen best.
Conclusion
Sous vide salmon is a game-changing method that guarantees exceptional texture and flavor every time you make it. Whether you prefer it buttery soft or slightly firm, the precision of sous vide cooking ensures consistent results that elevate even the simplest ingredients. With just a few minutes of prep and nearly hands-off cooking, you can enjoy restaurant-quality salmon at home without stress or guesswork.
This recipe is perfect for beginners exploring sous vide cooking and seasoned home cooks who want a dependable, impressive dish to add to their rotation. Enjoy experimenting with different seasonings, sauces, and finishing touches—the possibilities are endless!
