Sous Vide Salmon Recipe

Season the salmon evenly with salt and pepper.

Place the salmon fillets in a vacuum sealer bag or in a gallon-sized freezer zip lock bag. Add the olive oil to the bag and evenly distribute the lemon zest and thyme sprigs across the salmon. 

If using a vacuum sealer, remove the air and seal the bag. Refrigerate the salmon for at least 30 minutes or up to 8 hours. (See notes 2.)

Heat the sous vide water bath to 120-125°F. Submerge the vacuum-sealed salmon into the sous vide water bath. For salmon fillets that are one inch thick or less, cook for 30-45 minutes. For thicker cuts of salmon, let the salmon cook for 1-2 hours. (See notes 1-2.)

When ready, remove the vacuum-sealed bag from the water and carefully extract the salmon from the bag. Discard the thyme sprigs. Gently pat the salmon dry with a paper towel. 

Heat a non-stick skillet over medium-high heat and add the ghee. Once the ghee is hot, add the salmon, skin-side down, onto the pan and sear them until the skin is crisp, about 1-2 minutes.

Use a fish spatula to carefully flip the salmon over and cook about 30-45 seconds on the other side. 

Garnish with chopped parsley and serve immediately with lemon wedges. Enjoy!