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
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...