Name: Sous Vide Salmon Recipe
Prep time: PT-480150H1M1S
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 (5 to 6-ounce) salmon fillets, skin on; 1 lemon, sliced; Fresh dill sprigs; Extra-virgin olive oil; Freshly ground black pepper to serve; 2 cups warm water; 4 tablespoons sea salt; A pinch of black peppercorns; A few sprigs of fresh thyme; 1 teaspoon coriander seeds (optional); 2 cups ice; 4 parts of sea salt; 1 part of brown sugar

Description

Sous vide salmon is by far the best way to make buttery, moist, and flaky salmon with a gorgeous pink color. Wet and dry brine recipes included.

Ingredients

Units Scale

4 (5 to 6-ounce) salmon fillets, skin on
1 lemon, sliced
Fresh dill sprigs
Extra-virgin olive oil
Freshly ground black pepper to serve

For the wet brine:

2 cups warm water
4 tablespoons sea salt
A pinch of black peppercorns
A few sprigs of fresh thyme
1 teaspoon coriander seeds (optional)
2 cups ice

For the dry brine:

4 parts of sea salt
1 part of brown sugar

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Instructions

To wet brine salmon: Place warm water in a large container with decent depth. Stir in salt until it dissolves. Add black peppercorns, fresh thyme, and coriander seeds if using, followed by ice to cool the brine down. Gently place your salmon filets into the brine, ensuring they are completely submerged. Let it sit for 30 to 60 minutes.
To dry brine salmon: Rub salmon filets with salt and brown sugar using roughly one part of brown sugar for every four parts of salt. Brine for 10 minutes and rinse off the salt and sugar.
Sous vide the salmon: Preheat water to 122°F (50°C) using a sous vide machine. After the salmon filets are brined, gently pat them dry with paper towels and slide them into prepared vacuum sealer bags or ziplock bags in one single layer with some space in between each filet. Add lemon slices and dill sprigs to the skin side of the fish, then add some olive oil. Vacuum seal or use the water displacement method. Submerge the bags under the sous vide bath and set the timer for 40 minutes.
To finish/serve the salmon: Very carefully transfer the salmon filets to a serving plate. Discard the dill and lemon. Sprinkle with freshly ground black pepper and fresh dill. Serve immediately. (You can also sear the skin side in a hot pan for about a minute or until crisp.)

Notes

Nutrition facts are estimated without the ingredients for the brine.

Nutrition

Serving Size: 1
Calories: 552
Sugar: 0.8
Sodium: 890.4
Fat: 22.1
Saturated Fat: 3.7
Unsaturated Fat: 0
Trans Fat: 0.1
Carbohydrates: 0.1
Fiber: 0
Protein: 88.1
Cholesterol: 202