Sous Vide Salmon Recipe With Cucumber-Dill Salad

Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through.

While the recipe calls for cooking at 132°F and then browning it, a great variation is to cook it at 110°F (43°C) or 122°F (50°C), then chilling it and serving it cold.

This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

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Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Salmon with Cucumber Dill Salad you can check out the following.

Sous Vide Salmon with Cucumber Dill Salad

  • Published: August 20, 2012
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 45 or up to 60 Minutes
  • Cooks: 132°F (55.6°C) for 15 to 30 Minutes
  • Serves: 4

Ingredients for Sous Vide Salmon with Cucumber Dill Salad

  • For the Sous Vide Salmon

  • 4 salmon portions
  • Salt and pepper
  • For the Cucumber Dill Salad

  • 1 cucumber, seeded and diced
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon capers
  • 12 to 15 cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper

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Cooking Instructions for Sous Vide Salmon with Cucumber Dill Salad

For the Pre-Barth

Salt and pepper the salmon, add to the sous vide pouch, and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.

For the Sous Vide Salmon

At least 1 hour before serving

Preheat the water bath to 132°F (55.6°C) or 122°F (50°C) for sushi quality if desired.

Place the sous vide pouch in the water bath and cook for 15 to 30 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.

For Finishing the Sous Vide Salmon with Cucumber Dill Salad

Preheat a pan to medium-high heat.

To make the salad place all of the salad ingredients in a bowl and stir to thoroughly combine.

Take the salmon out of the pouch and pat dry. Sear it until browned, about 1 minute per side. Place the salmon on a plate and top with a spoonful or two of the salad.

Want Great Sous Vide Recipes?

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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!

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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.
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