This juicy, tender and flavourful Sous Vide Salmon with Lemon and Dill is a staple meal in our household. It only takes 1 hour to make and it always comes out perfectly!
We love Salmon and we have it as often as possible. It’s delicious and healthy and full of protein and healthy fats. Since Salmon is quite expensive, it isn’t something we enjoy as often as we’d like but when we see specials or deals on it, we grab a few so that we have it on hand.
Why We Love Sous Vide Salmon
Sous Vide Salmon is my favourite way to cook salmon. It’s super tender, flakey, juicy, and flavourful and it always cooks perfectly. It only takes about 1 hour to cook the salmon and have the best salmon dish you’ve ever tasted before.
Is a Sous Vide An Essential Kitchen Item?
We were given a Sous Vide a few years ago and it’s become one of our favourite kitchenware tools. While you can cook salmon in a number of other ways, we have loved using our Sous Vide and it has become an essential item for us.
A Sous Vide can be used for much more than just salmon, too. It can be used to cook steak and other cuts of meat. We use it often to cook Chuck Steak since Chuck Steak can be a tougher cut of meat and using the Sous Vide really helps soften it and enhances its flavour.
What Temperature Do You Sous Vide The Salmon At?
We set the temperature at 122F for one hour. If you would like your salmon to be more cooked then you can increase the temperature slightly higher or leave your salmon to cook for longer. We find the salmon is cooked perfectly after one hour at 122F.
How Many Salmon Fillets Are In Each Bag?
We put two to three salmon fillets in each bag to cook with the Sous Vide.
Which Ingredients Are Used In This Sous Vide Salmon with Lemon and Dill Recipe?
For this Sous Vide Salmon with Lemon and Dill, we used:
- fresh dill
- fresh thyme
- lemon slices and lemon rind
- olive oil
It’s a very simple mixture of ingredients but they really do pack a rich punch of flavour.
How Is The Salmon Prepped?
Prior to cooking, the salmon is de-boned and sprinkled with salt on both sides.
How We De-Bone The Salmon
Before cooking the salmon, we spend a bit of time de-boning the salmon. Getting rid of the majority of bones is easy but there are always a few leftover ones that need to be removed. Now, there may be a better way to do this – and we’re open to suggestions – but we have a pair of kitchen tweezers that are used specifically for removing bones from fish. It’s a bit time-consuming, but we find it worthwhile to get rid of every bone possible.
Once cooked, is the salmon skin crispy?
No, the salmon skin and flesh are all very tender, buttery, and flaky. If you would like the skin to be crispy, then you can either remove the skin and cook it separately and then combine the skin and flesh together again when serving, or once the salmon is cooked, you can sear the skin to crisp it.
To Brine, Or Not To Brine?
Whether you choose to brine your salmon or not is up to you! While brining can add more flavour to your Sous Vide Salmon, it also can add a considerable amount of time to your cooking process. For this recipe, we did not brine our salmon because we wanted to make it and have it that night, but if you can hold off for another day then brining your salmon overnight can be a great way to elevate your Sous Vide Salmon.
Do I Need a Vacuum Sealer to Sous Vide Salmon?
No! If you have one then that’s great, but you do not need one to Sous Vide your salmon. Instead, you can use a regular Ziplock like we have. Just be sure to remove all the air from the bag before placing it in your pot.
Ways To Enjoy Sous Vide Salmon
While you can simply Sous Vide your salmon and serve it up right away, you can also serve it a few other ways. As I mentioned earlier, if you’d like to crisp up the salmon skin then you can sear it for a few minutes prior to serving. The last way you can serve it up is cool. Sous Vide Salmon is delicious chilled!
More Dinner Recipes To Try:
- Fresh Dill
- Fresh Thyme
- 4-6 Lemon Slices
- 4 Lemon Rind slices
- 2-3 Tbsps of Olive oil
- 1 Onion (chopped)
- 3 Cloves Of Garlic (minced)
- Place your Sous Vide in a large pot filled with water. Set the temperature to preheat to 122F.
- Begin prepping your salmon by de-boning the salmon.
- Once your salmon is de-boned, sprinkle with salt on both sides.
- Place your pieces of salmon into your Ziploc bags. Place 2-3 pieces in each bag.
- Add a few sprigs of fresh thyme, dill, a few slices of lemon and lemon rind, olive oil, chopped onion, and minced garlic into each bag, and massage ingredients in to coat the salmon well.
- Seal the Ziploc bags, being sure to remove all air from the bags.
- When your Sous Vide is preheated, place your bags into the water.
- Set your timer for 1 hour and allow your salmon to cook.
- After 1 hour, remove your salmon from the Ziploc bags and serve. Use the dill from the Ziploc bag either on top or on the side of your salmon.
- Serve either immediately, or try it one of the other ways mentioned above.
Other items needed:
- Sous Vide
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 5mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g
Nutrition information isn’t always accurate.