Sous Vide Salmon

Sous vide salmon is easy enough for a quick weeknight meal but so delicious you'll want to serve it at your next special dinner! Cooked in just an hour to tender, moist perfection, this simple salmon recipe is sure to be a new family favorite.

📝 Ingredients

• 4 Salmon fillets (about 6 ounces each)
• Kosher salt
• 2 Tablespoons Extra-virgin olive oil
• 1 teaspoon Lemon zest (optional)
• 1 Tablespoon Vegetable oil (for searing, optional)

👨‍🍳 Instructions

1. 1--- Sous vide salmon: ---
2. 2Season salmon generously with salt on all sides.
3. 3Place the salmon into a ziplock or FoodSaver bag in a single layer (you may need to use 2 bags). Add the olive oil, dill and lemon zest, if using.
4. 4Seal using a vacuum sealer. Or, if using a ziplock bag, use the water displacement method.
5. 5Let rest in the refrigerator for at least 30 minutes, or overnight.
6. 6When ready to cook, set sous vide to 120-degrees.
7. 7Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 45 minutes, up to 1 hour.
8. 8Remove salmon from bag and place on a paper towel-lined plate. Pat it very dry with additional paper towels.
9. 9--- Finishing options: ---
10. 10To Serve Immediately: Peel away and discard skin. Serve.
11. 11To Sear: Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Add salmon skin side down and cook, pressing gently on fillets to ensure good contact with the skillet, until the skin is browned and crisp, 1-2 minutes. Carefully flip and cook for an additional 15 seconds. Transfer to a plate and blot with paper towels to remove any excess oil. Serve.
12. 12To Serve Cold: Transfer to a container and cover. Refrigerate until chilled completely. Serve.