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.
Place 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.
Seal using a vacuum sealer. Or, if using a ziplock bag, use the water displacement method.
Let rest in the refrigerator for at least 30 minutes, or overnight.
When ready to cook, set sous vide to 120-degrees.
Place 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.
Remove salmon from bag and place on a paper towel-lined plate. Pat it very dry with additional paper towels.
Finishing options:
To Serve Immediately: Peel away and discard skin. Serve.
To 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.
To Serve Cold: Transfer to a container and cover. Refrigerate until chilled completely. Serve.
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Notes
Tips & tricks for sous vide salmon
If you don't like salmon, you can always sous vide a different protein! Try my sous vide chicken or sous vide steak recipes for more delicious meal options.
If you want to plan ahead, the salmon can be cooked in water bath up to 4 days ahead. Keep the salmon in the sealed bag and chill, or you can freeze the salmon for up to 1 month. Enjoy cold or reheat with your sous vide machine at 100-degrees, or until warmed through, for about 30 minutes before serving.