What Makes This Recipe So Good
Even though the method can sound a little intimidating, I promise you that cooking with a sous vide circulator is actually super easy! It’s a game changer, honestly. The sous vide method is pretty much foolproof, and it takes all the guesswork out of cooking. If you’re tired of dry, overcooked salmon fillets from the oven or the stovetop, give this method a try before you give up on them completely.Sous vide salmon is delicate, flaky, and absolutely mouth-watering. To really put it over the top, we’ll finish it off with a quick sear in a pan of a butter, giving the salmon an amazingly rich, crisp crust that locks in all the flavors of the aromatics.Salmon is full of omega-3s and other essential vitamins and nutrients that your body will love. Not only that but it’s a naturally keto-friendly, low carb, gluten-free protein that can be paired with a variety of sides. If you’re following a paleo-lifestyle or you’re on a Whole30-round, just swap out the butter for ghee or avocado oil, and voila! You’ve got an entrée that almost everyone can enjoy together.
Chef’s Tips
Before you start, double check that the salmon fillets are free of bones. Gently run your fingers over the fish – if you feel any bones, carefully remove them with a pair of fish tweezers or needle nose pliers. Be careful not to tear or damage the actual meat of the salmon as you remove the bones. If you buy your salmon from the fish market or deli, you can totally ask the butcher to make sure your fillets are completely deboned so you don’t have to worry about it.Make sure you pat down the salmon fillets with paper towels before you put them in the bag. It seems unnecessary, but I promise it makes a difference in the overall texture of the fish, and it’ll let the salmon soak up even more of the aromatics in the bag.Don’t panic if you don’t have a vacuum sealer. You can easily close up the bag just by using the preheated water! Seal your food-safe bag a little more than halfway, then very slowly lower the bag into the hot water. You’ll see the bag draw up around the fillets and aromatics, sort of like shrink wrap. Once all the air in the bag has been forced out, seal the bag the rest of the way and submerge the salmon in the water. Like steak, salmon can be eaten at different temperatures and levels of doneness. The food-safe internal temperature for salmon is 145° Fahrenheit, which will give you a well-done fillet. If you like your salmon less-done, though, you can cook it for less time or set the sous vide to a lower temperature. For a softer fillet, set the sous vide to 110°-115°F. For a firmer fillet, set it to 130°F. Don’t go any higher than 135°F or you’ll end up with mushy, overcooked fish.Speaking of doneness, keep in mind that you’re finishing the salmon off in a hot skillet full of hot butter. The fish should be cooked-through but slightly underdone when it comes out of the sous vide so that you don’t overcook it in the pan. I highly recommend using an internal meat thermometer after the sous vide and during the sear so you get the exact salmon texture you prefer.
More Delicious Ways to Enjoy Salmon
Salmon SaladAir Fryer Salmon with Brown Sugar CrustMiso SalmonHoney Chipotle Salmon BBQ NachosKeto Sushi Rolls with Smoked SalmonEasy Salmon Patties & Lemon Garlic Sauce
