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Sous Vide Salmon
Stroller Envy

Sous Vide Salmon

A printable version of sous vide salmon.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, no thicker than 1 inch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter, divided
  • 1 lemon, cut into 8 thin slices
  • 4 sprigs dill
  • 1 tablespoon neutral oil, optional for searing

Method
 

  1. Heat a sous-vide water bath to 150°F. Use fully thawed salmon fillets no thicker than 1 inch.
  2. Season salmon with salt, pepper and garlic powder. Place each fillet in a heat-rated food-safe sous-vide bag with 1 tablespoon butter, 2 lemon slices and one dill sprig.
  3. Seal using the bag manufacturer's method. Keep fillets in a single layer; submerge completely with the seal above water for zipper bags.
  4. Cook for 45-60 minutes. Open one bag carefully and check the thickest center reaches 145°F. If below 145°F, reseal and continue cooking, checking again before serving. Thickness and starting temperature affect time.
  5. Remove and pat dry. If desired, heat the oil in a skillet and sear skin-side down for 30-60 seconds. Serve immediately.

Notes

Equipment: sous-vide circulator and container, heat-rated food-safe sous-vide bags, instant-read thermometer.
Serving size: one 4th of the recipe.
The 150°F bath produces firmer, flaky salmon than a medium-rare 125°F bath. This is an immediate-service recipe, not a validated pasteurization or chilled-storage protocol.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.