Sous Vide Salmon
Foodie and home "chef". Aircraft maintenance and engineering professional for nearly four decades. Food, cooking and "eating well" have been a long time passion starting in my undergrad college years. Growing up in the Midwest, I wasn't exposed to a large variety of ...
Salmon has always been one of my favorite fish. Who knew it is also good for you as well? Unfortunately, salmon can be easily overcooked. With the Anova Sous Vide Precision Cooker I never worry about overcooking my favorite dish. The salmon is always juicy and perfectly cooked to the temperature I enjoy the most. Pick your temp and leave the worry behind.
Ingredients for 2
1 6-8 oz salmon filet per person
Oil for searing
Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C or desired temperature from drop down
Flip the filets over and score the skin about ½ inch apart. This helps prevent the skin from curling and separating when cooking skin down during the crisping stage.
Season the filets with a bit of sea salt or kosher salt and fresh ground black pepper
Bag your salmon with a vacuum sealer or by using a ziplock bag and the water displacement method.
Place salmon in the water bath and sous vide for 45 minutes.
Remove the salmon from the bags after the timer goes off and pat them dry. Re-season them as desired.
Heat cast iron or heavy-bottomed skillet over medium heat. Add oil. Sear salmon skin side down until skin is crispy, about 1-2 minutes. Flip carefully and sear flesh side for 30 seconds.
Serve salmon with your favorite sides and enjoy!