Easy Sous Vide Salmon with Lemon and Dill
Here in the Pacific Northwest we like our salmon just about any way we can get it, but cooking it sous vide has yielded the most delicious and flawless results every time.
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Prep Time: 00:05
Recipe Time: 00:30
125F / 51.7C
- 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
- Set the Anova Sous Vide Precision Cooker to 125ºF (51ºC).
- 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.
- 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.
- 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.