If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started.
Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.
As with many sous vide foods the temperature you use to cook the salmon creates differences in the texture of the finished product. Most chefs recommended sous vide salmon cooking temperature is 122°F (50°C) but some people prefer the sous vide temperature of 113°F (45°C).
Almost all salmon sous vide recipes call for it to be cooked for 10 to 20 minutes.
There are many variations on sous vide salmon, especially concerning the flavorings added but here is a step by step overview that is the foundation for most of the recipes.
Flavor the Salmon
Simple rub the seasonings on the salmon or place them into the pouch. There are countless options for flavoring your sous vide salmon from simple salt, pepper, and olive oil to more complex and exotic flavors. Feel free to experiment with any flavor combinations you enjoy, some favorites are:
BBQ Sous Vide Salmon: Minced fresh dill, sweet and spicy mustard, garlic powder, olive oil
Asian Sous Vide Salmon: Asian 5 spice powder, sesame oil
Sous Vide Salmon "Ceviche": Grated lime peel, grated lemon peel
Vacuum Seal the Salmon
Place the salmon and seasonings into the vacuum pouch and seal it using your vacuum sealer. If you don't have a vacuum sealer here are some more options for sealing sous vide food.
Preheat the Sous Vide Water
There are many techniques and equipment for maintaining sous vide temperatures. Pick the one that you will use for your salmon, we discuss the "Sous Vide on the Stove" below, and heat the water to the temperature you want to cook the salmon to.
Cook the Salmon
Place the salmon pouch into the heated water bath and cook it for 10 to 20 minutes.
You can then serve the salmon as is, quickly sear it off to add texture, or add sauces and other a la minute plating techniques.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
One of the big misconceptions about sous vide cooking is that you have to spend thousands of dollars to do it. While it is possible to spend that much money you can also get a very good sous vide set up for much cheaper, or even for free, as this "stove-top" sous vide salmon recipe will show you.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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One of the big misconceptions about sous vide cooking is that you have to spend thousands of dollars to do it. While it is possible to spend that much money you can also get a very good sous vide set up for much cheaper, or even for free, as this "stove-top" sous vide salmon recipe will show you.
