Sous Vide Salmon Recipes

If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started.

Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.

As with many sous vide foods the temperature you use to cook the salmon creates differences in the texture of the finished product. Most chefs recommended sous vide salmon cooking temperature is 122°F (50°C) but some people prefer the sous vide temperature of 113°F (45°C).

Almost all salmon sous vide recipes call for it to be cooked for 10 to 20 minutes.

This recipe and over 99 others are available in our book Beginning Sous Vide which you can get at

Basic Sous Vide Salmon Steps

There are many variations on sous vide salmon, especially concerning the flavorings added but here is a step by step overview that is the foundation for most of the recipes.

Flavor the Salmon

Simple rub the seasonings on the salmon or place them into the pouch. There are countless options for flavoring your sous vide salmon from simple salt, pepper, and olive oil to more complex and exotic flavors. Feel free to experiment with any flavor combinations you enjoy, some favorites are:

  • BBQ Sous Vide Salmon: Minced fresh dill, sweet and spicy mustard, garlic powder, olive oil
  • Asian Sous Vide Salmon: Asian 5 spice powder, sesame oil
  • Sous Vide Salmon "Ceviche": Grated lime peel, grated lemon peel

Vacuum Seal the Salmon

Place the salmon and seasonings into the vacuum pouch and seal it using your vacuum sealer. If you don't have a vacuum sealer here are some more options for sealing sous vide food.

Preheat the Sous Vide Water

There are many techniques and equipment for maintaining sous vide temperatures. Pick the one that you will use for your salmon, we discuss the "Sous Vide on the Stove" below, and heat the water to the temperature you want to cook the salmon to.

Cook the Salmon

Place the salmon pouch into the heated water bath and cook it for 10 to 20 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Serve the Sous Vide Salmon

You can then serve the salmon as is, quickly sear it off to add texture, or add sauces and other a la minute plating techniques.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Other Sous Vide Salmon Recipes

Stove-Top Sous Vide Salmon Recipe

Stove-Top Sous Vide Salmon Recipe image One of the big misconceptions about sous vide cooking is that you have to spend thousands of dollars to do it. While it is possible to spend that much money you can also get a very good sous vide set up for much cheaper, or even for free, as this "stove-top" sous vide salmon recipe will show you.

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy