Directions 8 steps | 105 Minutes
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!
- Cooking at 120-125°F will result in moist, flaky and tender salmon.
- Increase the temperature of the sous vide water bath to 130°F for a firm, flaky and tender salmon.
- No vacuum sealer? No problem. Use the water displacement method:
- Fill a large bowl with cool water.
- Zip most of the zip lock bag, leaving a 1-inch opening in a corner.
- Slowly submerge the zip lock bag, leaving the corner with the opening for last. The water should push the air out as you submerge it deeper.
- Once you get to the corner of the bag, zip it completely and submerge the entire bag. The bag should sink to the bottom of the bowl.
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09 May 2023
Simply a delicious recipe of Sous Vide Salmon. Moist, tender, flaky with crispy skin.Reply to this comment