Sous Vide Salmon

Course: dinner

Cuisine: American

Keyword: sous vide salmon

Prep Time: 35

Cook Time: 1

Total Time: 1 35

Servings: sevings

Calories:

Author: Victor

To prepare the brine, add salt to ice water and stir until the salt is dissolved. Pour the water into a Ziploc bag, add olive oil and stir. You can add herbs and spices to the brine as well to add more flavor. Dill and pepper are commonly added. White pepper may be a better choice as it will be less conspicuous compared to black pepper.
Add salmon fillets, push out as much air as possible and seal the bag. Refrigerate for about 30 minutes.
Remove salmon from the Ziploc bag, pat dry with a paper towel and transfer into another bag. Add 1 tablespoon of olive oil to avoid the fillets sticking to each other. Gently remove as much air from the bag as possible and seal. You want to be careful not to squeeze the fish. If you have a vacuum sealer, seal the fish on a gentle cycle to preserve its shape.
Immerse the sealed bag in preheated water and cook at 122F (or higher depending on the level of doneness you want, see the chart in the notes) for one hour, using a sous vide immersion circulator. If you don't have an immersion circulator, use the method described in the post above.
Shortly before the cooking is done, preheat a large skillet with 1 tablespoon of olive oil.
Remove the salmon fillets from the bag and sear skin side down over high heat for 45 seconds. Sprinkle with chopped dill and chives. Serve immediately, with lemon wedges.