Sous Vide Salmon Fillet
Sous Vide Salmon Fillet comes out exceptionally tender with a clean, pronounced flavor that highlights the fish itself. A quick sear at the end adds a delicate, crisp edge that contrasts its buttery interior. Serve for a refined weeknight dinner or an elegant yet fuss-free main course when entertaining.
- Prep10 mins
- Cook50 mins
- Serves2
- DifficultyEasy
- 1
Fill a large pot with warm water.
- 2
Attach a sous vide precision cooker to the pot and set it to 125 degrees F (51 degrees C).
- 3
Place the shallot in a plastic bag and lay the salmon on top, skin-side down.
- 4
Use a vacuum sealer to remove the air and seal the bag, or use the water-immersion method.
- 5
When the water reaches 125 degrees F (51°C), add the bag to the pot and set a timer for 45 minutes.
- 6
Remove the bag from the pot when the timer goes off.
- 7
Take out the salmon and pat it dry, then remove and discard the shallot.
- 8
Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers.
- 9
Add the salmon, skin-side down, and sear for 1 1/2 minutes.
- 10
Flip and sear for another 1 1/2 minutes.
- Calories 170.91 kcal Moderate
- Protein 25.34 g Good Source
- Carbs 0.12 g Moderate
- Total Fat 7.21 g Moderate
- Saturated Fat 1.31 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 61.24 mg High
- Sodium 92.4 mg Low Source
- Fiber 0.01 g Low Source
- Sugar 0.01 g Low Source
- Added Sugar 0.01 g Low Source
- Calcium 10.28 mg Low Source
- Iron 0.49 mg Low Source
- Potassium 415.25 mg Low Source
- Vitamin A 16.67 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟