Sous Vide Poached Salmon

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Salmon is well suited to sous vide cooking. Even though it is a relatively fatty fish, it can go from juicy and silky (our ideal) to chalky and dry (aka overcooked) in a flash—especially with high-heat cooking methods. The precision of low-temperature sous vide cooking eliminates this problem.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4

TIMESous vide: 30 to 45 minutes; active cooking time: 15 minutes, plus at least 30 minutes salting time

Sous Vide Temperature125°F/52°C (farmed) or 120°F/49°C (wild)

Sous Vide Poached Salmon
Sous Vide for Everybody

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

We cooked salmon to just the right temperature—125°F/52°C for farmed, 120°F/49°C for wild—giving us a tender and silky fish, every time. Before cooking the fillets, we sprinkled them with a dry brine, a mixture of salt and sugar that thorou...

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