Sous Vide Salmon Recipe

Rating 5.0
| 1
Moist, tender and flaky sous vide salmon is a perfect way to cook salmon. Thyme and lemon gently flavor the salmon in the water bath and is finished off with a sear in butter for crispy skin.
Utensils Dinner
Globe New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


6-8 oz salmon fillets, skin on
salt and pepper
1 1/2 tbsp
olive oil
1 1/2 tsp
lemon zest
thyme sprigs
2 tbsp
finely chopped parsley, for garnish
lemon wedges, to serve

Directions 8 steps | 105 Minutes

Step 1

Season the salmon evenly with salt and pepper.

Step 7639 Shot
Step 2

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. 

Step 7640 Shot
Step 3

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.)

Step 7641 Shot
Step 4

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.)

Step 7642 Shot
Step 5

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. 

Step 7643 Shot
Step 6

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.

Step 7644 Shot
Step 7

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

Step 7645 Shot
Step 8

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

Step 7646 Shot


  1. Cooking at 120-125°F will result in moist, flaky and tender salmon.
    1. Increase the temperature of the sous vide water bath to 130°F for a firm, flaky and tender salmon.
  2. No vacuum sealer? No problem. Use the water displacement method:
    1. Fill a large bowl with cool water. 
    2. Zip most of the zip lock bag, leaving a 1-inch opening in a corner. 
    3. 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. 
    4. 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.

Nutrition Per Serving
View All
49.6 g
40.9 g
1.9 g


Leave a review or join the conversation.

Please Log In to leave a comment
Carmela G.


09 May 2023

Simply a delicious recipe of Sous Vide Salmon. Moist, tender, flaky with crispy skin.

Reply to this comment