Sous Vide Salmon
Want to impress guests? Try this sous vide salmon recipe, it will be at a hit at any cookout or holiday event, it even freezes really well!
Servings: 4 people
- 4 fillets salmon
- 1 whole lemon
You want to start by filling a pot with cold water from the tap. The size of the pot completely depends on the size of the fresh fish you're working with.. Then you'll also need the water level to reach the water line indicator on the machine. While the water is heating up in the pot, you should use this time to prep your beautiful fish. The first thing that you'll want to do is remove any excess moisture.You can do this by patting the surface of it with a paper towel. Depending on how wet your fish is, you might end up having to use additional paper towels. After you've dried the piece of salmon sufficiently, you'll want to move on to seasoning the fish. There are so many ways you can season salmon. However, for this simple yet delicious recipe, you'll just need to use some salt, pepper, and a few slices of lemon. Once that's done, it's time to place the fish into sous-vide vacuum seal bags. While you can totally just put all your fish pieces into a single bag, we suggest individually bagging the salmon. This will allow them to cook more evenly. By the end, you should be left with nicely vacuum-sealed bags of salmon.
Now, all that's left to do is just place the bags of salmon into the hot water to sous vide. You want to make sure that all the vacuum sealed bags are fully submerged, and then you can just leave it to cook for 45 minutes.
When the timer rings, promptly and gently remove the salmon from the hot water, take them out of the bags, and put them onto a fresh sheet of parchment paper. Just to make sure that the fish has crispy skin, just pop it into the oven to cook for a couple of minutes.
If you don't want to use the oven, you can also just replicate this step on the stove. Heat two tablespoons of extra-virgin olive oil in a pan on medium-heat or medium-high heat, and then plop the pieces of fish in.
You want to ensure that you've placed them in with the skin faced down. It should only take one or two minutes for the salmon to develop a nice golden brown appearance.