Easy Sous Vide Salmon with Lemon and Dill
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Ingredients for 4
4 (8-ounce) skinless salmon filets
Kosher salt and freshly ground black pepper
1/4 bunch fresh dill
2 lemons, 1 thinly sliced and 1 cut into wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 125ºF (51ºC).
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Step 2
Season salmon on with salt and pepper. Place each filet in its own medium zipper lock or vacuum seal bag. Top each filet with 1 to 2 dill fronds and 2 slices of lemon.
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Step 3
Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags and transfer to serving plates. Garnish each filet with a few dill fronds and lemon wedges. Serve.