sous vide salmon recipe
- The Best sous vide salmon recipe
- Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce Works
- ❓ Frequently Asked Questions About Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce
The Best sous vide salmon recipe
Health-wise, salmon is one of those foods that’s basically a superfood wrapped in flavor. It’s packed with omega-3s, which keep the heart steady and the brain sharp, and it’s lean enough to feel satisfying without being heavy. My husband and I eat it regularly because it’s so versatile—you can serve it plain with a simple lemon-dill sauce, or mix it into a grain bowl with quinoa and roasted veggies, or even use it in a wrap with avocado and greens. It’s also perfect for meal prep, so you can cook a batch ahead and have perfectly tender salmon for days. And honestly? It’s the kind of dish that feels indulgent but isn’t. You can’t go wrong with a little care in the water, a few simple seasonings, and a quick sear on the grill or pan—no stress, just great results.
Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce
A tender, restaurant-quality salmon dish cooked to precise doneness in a water bath, then finished with a bright lemon-dill sauce. Ideal for a quick weeknight meal.
🥘Ingredients
- 4 (6 oz each) salmon fillets
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1 clove garlic, minced
👨🍳Directions
-
1
Pat salmon fillets dry with paper towels. Season lightly with salt, pepper, and smoked paprika. Place in a plastic bag or vacuum-seal container. -
2
Heat water in a large pot to 140°F. Submerge the bagged salmon and cook for 1 hour 15 minutes, or until the internal temperature reaches 125°F. -
3
Drain the salmon and transfer to a baking sheet. Preheat oven to 375°F. Place salmon on a wire rack over a baking sheet to allow air circulation. -
4
Bake salmon for 5–7 minutes until the edges curl slightly and the skin is crispy. Remove from oven and let rest for 2 minutes. -
5
While salmon rests, whisk together mayonnaise, lemon juice, dill, Dijon mustard, and garlic in a bowl. Thin with a splash of water if needed. -
6
Spoon sauce over salmon fillets just before serving. Garnish with extra dill and a squeeze of lemon.
🔧Equipment
- Sous vide circulator
- Large pot with lid
- Plastic bags or vacuum sealer
- Mixing bowl
- Fine-mesh strainer
- Lemon wedge
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Perfectly Poached Sous Vide Salmon with Lemon-Dill Sauce
What temperature should I set my sous vide for salmon?
Use a water bath or immersion circulator to set your sous vide to 129°F (54°C) for medium-rare or 131°F (55°C) for medium. This ensures the salmon reaches a perfect, tender texture while keeping it moist and flavorful.
How long should I cook the salmon?
For 6–8 inches of salmon fillet, cook for 1 hour 15 minutes to 2 hours at the selected temperature. Thinner cuts (4–5 inches) can go for 45–60 minutes, while thicker cuts (8+ inches) may need 2–2.5 hours. Always check for doneness by testing with a thermometer—it should read 125°F (52°C) internally.
Can I use regular oven or air fryer instead of sous vide?
Yes! For oven: Preheat to 275°F (135°C) and bake salmon skin-side down for 12–15 minutes until edges curl. For air fryer: Set to 325°F (163°C) and cook 8–10 minutes, flipping halfway. These methods won’t replicate sous vide’s precision but still yield tender results.
What’s the best way to serve sous vide salmon?
Pair with warm lemon-dill yogurt sauce or a fresh mango-avocado salsa for a bright contrast. Serve over buttery roasted potatoes, asparagus with garlic, or a light quinoa salad. Garnish with fresh herbs like parsley or chives for extra brightness.
How do I prevent the salmon from drying out?
Pat the salmon dry before sealing in the bag to remove excess moisture. Add 1 tablespoon of fish stock or lemon juice to the vacuum bag to keep it moist. Cook in a water bath if using an immersion circulator to prevent overcooking. Let it rest for 5 minutes before slicing.
