[untested] Sous Vide Salmon

You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide guarantees perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.

Original Source

Yields Prep Time Total Time
2 15 Minutes 45 Minutes

Ingredients

  • salmon fillet

  • kosher salt

  • freshly ground black pepper

  • 1 tbsp. extra virgin olive oil or vegetable oil

Directions

  • Set the Anova Sous Vide Precision Cooker to 130ºF.

  • Season the salmon on all sides generously with salt. You can also season with white or black pepper at this point.

  • Place the salmon portions in a single layer inside one ore more zipper-lock bags. Add a couple teaspoons of olive oil per filet to each bag, turning the salmon and using your hands to make sure that it’s coated on all sides to prevent sticking.

  • Add some gently aromatics like fresh herbs such as thyme, parsley, or dill, thinly sliced shallots, or grated citrus zest. Do not add large chunks of food which can damage the shape of the fish, or acidic ingredients which damage the texture. Once bagged, seal the bag let the salmon rest in the refrigerator for at least 30 minutes and up to overnight for the salt to firm up the flesh.

  • Place the bag in the water bath and set the timer for 45 minutes for 1” thick or 60 minutes for 2” thick.

  • Carefully remove the salmon from the bag using your hands or a fish spatula and keeping it supported at all times to prevent it from breaking. Place it on a double layer of paper towels, then use another paper towel to gently blot the surface dry. Discard the aromatics at this point.

  • If you’d like, you can remove the skin at this point as well. It should peel right off. You can serve the salmon immediately as-is, chill it and serve it cold, or for a more classic presentation, sear it briefly before serving.

  • To sear, heat up a thin layer of oil in a cast iron, carbon steel, or non-stick skillet over medium-high heat until shimmering. Add salmon skin side down, gently pressing on it with a fish spatula so it makes good contact with the pan. Sear until the skin is browned and crisp, about a 1 1/2 minutes. Flip the salmon and briefly kiss the second side with the pan to give it a touch of color.

  • Transfer to paper towels to blot off excess oil, then serve immediately.