Salmon Sous Vide
Fast, delicious, and perfectly cooked every time.
Cooked off the pit — the wood here is whatever you've got on hand.
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Ingredients
Serves 2
- 1/2 salmon
- 1 tsp salt (less to preference)
- 1/2 lemon (1/2 tsp lemon juice)
- 1/2 tsp dill (prefer fresh)
- 1 tbs olive oil🔗 Graza Sizzle — Extra Virgin Olive Oil
<p>Get it done every time perfectly. This recipe is consistently one of the best ways to make Salmon.</p> <p></p>
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Method
- 0hStep 1
Pre heat Sous Vibe to 125 degrees
- 0.25hStep 2
Pour the lemon juice on the salmon, place salt and dill evenly distributed across the entire fish. Vacuum seal (or place in a Sous Vibe compatible zip lock, I always prefer vacuum sealing).
- 0.5hStep 3
Place in the sous vibe for 30 min. (if the salmon was pre-sealed in a bag and place in the freezer put in the Sous Vibe for 60 min)
- 0.75hStep 4
Put your olive oil in a skillet and get it hot. Take the fish out of the sealed bag and place in the hot pan for 30 seconds aside. Serve warm
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonAnovaPrecision Cooker (Wi-Fi)
The sous-vide default — clips on a stockpot, holds 130-145°F dead-flat for 24 hours straight. Mandatory for any of the sous-vide track recipes.
- Get it on AmazonGrazaSizzle — Extra Virgin Olive Oil
High-polyphenol, made for high-heat cooking. The default for searing and slathering.
- Get it on AmazonOren InternationalPink Butcher Paper (Unwaxed, 18")
The Texas crutch material. Wraps brisket without the foil-steam mushiness, lets bark breathe.
First published at https://www.theturkeyleg.com/recipe/sous-vibe-salmon/ · brought into the new pit by the Pit Master.