Best 2 Sous Vide Salmon Recipes

**Salmon cooked sous vide is a delectable dish that combines the luxurious texture of perfectly cooked fish with the vibrant flavors of carefully selected ingredients.**

This cooking method allows for precise temperature control, resulting in tender and flaky salmon that melts in your mouth. The recipes presented in this article offer a diverse range of culinary experiences, from classic preparations to innovative flavor combinations, ensuring that every palate finds its perfect match. Whether you prefer a simple yet elegant dish like the Herb-Crusted Salmon or a more adventurous creation like the Miso-Glazed Salmon, these recipes provide step-by-step instructions and helpful tips to guide you towards culinary success. Prepare to embark on a delightful journey of flavors as you explore the art of sous vide salmon and discover the exceptional taste that awaits you with each bite.

Here are our top 2 tried and tested recipes!

SOUS VIDE SALMON

Sous Vide Salmon image

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

Provided by Bren

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 1h

Yield 2

Number Of Ingredients 4

Ingredients

1 (8 ounce) salmon fillet
1 shallot, finely chopped
1 pinch salt and pepper
1 teaspoon olive oil

Steps:

Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the 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 and set timer for 45 minutes.
Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
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 : Calories 244.9 calories, Carbohydrate 4.2 g, Cholesterol 66.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.8 g

HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON

Hazelnut and Coriander Spiced Sous-Vide Salmon image

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup hazelnuts
2 1/2 tablespoons coriander seeds
5 tablespoons toasted sesame seeds
2 tablespoons dried chamomile blossoms or contents of chamomile tea bags
2 1/2 teaspoons ground ginger
Kosher salt and black pepper
10 salmon fillets, 1 inch thick, about .25 pound each
1/4 cup extra-virgin olive oil
8 tablespoons unsalted butter.

Steps:

Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose the right salmon. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often lower in quality and may contain more contaminants.
Use a good quality sous vide machine. A good sous vide machine will be able to maintain a consistent temperature for the entire cooking time.
Season the salmon well. You can use a variety of seasonings, such as salt, pepper, garlic, dill, and lemon zest.
Use a vacuum sealer. A vacuum sealer will help to remove the air from the salmon and ensure that it is cooked evenly.
Cook the salmon for the correct amount of time. The cooking time will vary depending on the thickness of the salmon and the desired doneness.
Serve the salmon immediately. Once the salmon is cooked, it can be served immediately or refrigerated for later use.

Conclusion:

Sous vide salmon is a delicious and healthy way to cook salmon. It is easy to do and can be done in advance. With a little planning, you can have a perfect salmon dinner on the table in no time.