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Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. I still remember the first time I cooked this sous vide salmon recipe. It was a Tuesday night, and I had zero energy to babysit a pan or fire up the grill. I had some fresh salmon fillets, a bottle of good olive oil, and an idea. Could sous vide really make fish easier—and better?
So I set my circulator to 125ºF, added a sprig of dill and lemon zest to the bag, and let the water bath do its thing. About 45 minutes later, I opened the bag to find a piece of salmon that flaked like silk and shimmered with moisture. I gave it a quick sear and took one bite. Game over. I was hooked. This wasn’t just an easier way to cook salmon—it was a better way.
Since that first experiment, this sous vide salmon recipe has become my weeknight hero. I’ve tested it with wild and farmed fillets, with fresh herbs and without, and even straight from the freezer. Every single time, it delivers flawless results—no chalky texture, no dry edges, no uneven doneness. And the best part? It’s flexible. Want to serve it hot with rice and greens? Done. Need cold salmon for a power lunch salad? Just chill and go.
The consistency of this sous vide salmon recipe is what keeps me coming back. I’ve had so many readers tell me they were scared to cook fish—until they tried this method. Once you realize that salmon can be this tender and juicy with zero stress, it’s hard to go back to the old ways. I’ve used this exact sous vide salmon recipe for family dinners, romantic date nights, and even brunch boards. It shines every time.
Another reason I love this sous vide salmon recipe? It’s a total lifesaver for meal prep. I make a few fillets on Sunday, store them chilled, and then flake them into grain bowls, stir them into pasta, or eat them cold with a little aioli. Because this sous vide salmon recipe cooks so gently, the fillets stay moist even days later—something I never got with baked or pan-seared fish.
Want a crispy finish? Just sear the fillets for a minute skin-side down after the bath. Want a pure, buttery texture? Skip the sear and serve them as-is. The versatility of this sous vide salmon recipe is unmatched. Whether you’re a beginner or a seasoned pro, it removes all the guesswork and delivers elegance every time.
After years of testing, I can confidently say: this sous vide salmon recipe changed the way I cook fish forever. And I hope it does the same for you.
PrintSous Vide Salmon Recipe
Sous vide salmon that’s buttery, flaky, and foolproof. Perfect for weeknights or elegant dinners, with customizable herbs and searing options.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
4 salmon fillets (5 to 6 ounces; 140 to 170g each)
Kosher salt
2 tablespoons (30 ml) extra-virgin olive oil
Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest (optional)
2 teaspoons (10 ml) vegetable oil, if serving seared
Instructions
1. Season salmon with kosher salt on all sides.
2. Place fillets in zipper-lock bags with olive oil and aromatics.
3. Refrigerate for at least 30 minutes or overnight.
4. Preheat water bath to 125ºF (or preferred temperature).
5. Use water displacement method to seal bag.
6. Sous vide for 45 minutes to 1 hour depending on thickness.
7. Remove salmon, discard aromatics, and pat dry.
8. Serve as-is, chilled, or sear in hot oil for crispy skin.
Notes
Cook straight from frozen by adding 15–20 minutes.
Adjust temperature based on your texture preference.
Pair with sauces like dill cream or sesame glaze for added flavor.
Nutrition
- Serving Size: 1 fillet
- Calories: 290
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg
Why sous vide salmon works better than any other method
Traditional cooking methods—whether pan-searing, roasting, or grilling—can be unpredictable. High heat gives you just seconds to pull the fish before it turns dry, chalky, or falls apart completely. One wrong move and dinner’s ruined. But with this sous vide salmon recipe, you get gentle, even cooking from edge to edge. The consistent temperature of the water bath gives you total control and removes all guesswork from the process.
This sous vide salmon recipe ensures your salmon reaches the perfect internal doneness—and stays there. It doesn’t matter if you get distracted, answer a phone call, or even let it sit an extra 10 minutes. The fish won’t overcook. That’s the beauty of precision. Once you try this sous vide salmon recipe, it’s hard to go back to pan-searing and hoping for the best.
No more second-guessing. No need for thermometers or slicing into your fillet to “check.” Whether you’re prepping a romantic dinner, making dinner for picky eaters, or doing weekly meal prep, this sous vide salmon recipe makes it easy. It’s a set-it-and-forget-it method that delivers flaky, juicy results every single time.
I’ve even relied on this sous vide salmon recipe as a last-minute save when guests arrived late or when I needed a stress-free dinner after a long day. It holds beautifully in the water bath without overcooking—something no oven or stovetop could ever promise. And when I want to impress, pairing it with a quick herb sauce or citrus glaze makes this sous vide salmon recipe feel five-star.
If you’ve enjoyed my zero-stress sous vide steak or the ultra-tender sous vide prime rib roast, then you already understand the magic of low-and-slow cooking. But this sous vide salmon recipe might just be my favorite example of how sous vide turns something simple into something extraordinary.
Try it once, and this sous vide salmon recipe will earn a permanent spot in your rotation. It’s reliable, repeatable, and truly restaurant-worthy—without any stress, flames, or frustration.
How to season salmon for maximum flavor
Before you start the water bath, you’ll want to season your salmon fillets simply and confidently. The beauty of this sous vide salmon recipe is that it elevates even the most basic ingredients into something that tastes elegant and effortless. Start by patting the fillets dry with paper towels—this helps seasoning stick and promotes better post-bath searing. Then, season generously with kosher salt on all sides. Don’t hold back. Because sous vide locks in moisture and prevents evaporation, seasoning won’t dilute like it does with roasting or pan-searing.
From there, drizzle in a splash of extra-virgin olive oil before sealing. It might seem simple, but this step enhances the flavor and acts as a gentle heat conductor during the cook. This sous vide salmon recipe thrives on balance—just a few good ingredients used well can create something truly special. Want to level it up? Add aromatics like fresh thyme, dill, or parsley. A few citrus peels, thinly sliced shallots, or crushed garlic can infuse your salmon with brightness and complexity without overpowering the natural flavor.
What makes this sous vide salmon recipe even more appealing is how easily it adapts to meal prep. I always portion my salmon into individual quart-size freezer bags. This lets me customize flavors bag-by-bag—lemon and parsley in one, chili flakes and dill in another. You can even prep a variety of fillets for the week, each tailored to different meals.
Because this sous vide salmon recipe doesn’t rely on constant monitoring, it’s perfect for batching. Once cooked, the salmon can be chilled and stored in the fridge for several days. Later in the week, I’ll flake a cold fillet over a salad, mash it into avocado toast, or reheat it gently for dinner. It holds beautifully, stays moist, and never tastes reheated—which is one more reason this sous vide salmon recipe is a go-to in my kitchen.
Whether you’re cooking for one or meal prepping for four, the versatility and reliability of this sous vide salmon recipe make it a practical favorite you’ll want to return to again and again.
How to seal and prep your sous vide salmon bags
Once your fillets are seasoned, it’s time to bag them. You can use a vacuum sealer, but a simple zipper-lock freezer bag works just as well. Just use the water displacement method: seal the bag most of the way, slowly lower it into the water to force out air, and close it the rest of the way just before it’s fully submerged.
Make sure your fillets are in a single layer to allow even cooking. If you’re using a rack, clip the bag to the side to prevent floating or shifting. I’ve used this same setup for dishes like sous vide beef chuck roast and even sous vide ground beef chili, and it works perfectly for salmon too.
With everything sealed and ready, you’re just minutes away from the most consistent, juicy, and elegant salmon you’ll ever serve. Next up: choosing the best sous vide temperature and timing for your perfect finish.
What temperature and time is best for sous vide salmon?
Here’s the good news—this sous vide salmon recipe is almost impossible to mess up. Unlike traditional methods that walk a fine line between undercooked and dry, sous vide lets you dial in your ideal texture and hit it perfectly every time.
For silky, just-set salmon that flakes beautifully, I recommend 125ºF for 45 minutes. If you prefer a more medium texture with a bit more structure, try 130ºF for the same amount of time. You can even go up to 135ºF for a firmer, almost steak-like result. The sweet spot really depends on how you like your salmon—there’s no wrong answer with this method.
Use the thickness of your fillets to guide timing. For pieces under 1 inch thick, 30–45 minutes is perfect. For thicker fillets (closer to 1.5 inches), extend the time to 45–60 minutes. But don’t stress about precision—this sous vide salmon recipe is forgiving. The fish won’t overcook if it stays in the bath a little longer, making it ideal for entertaining or busy nights.
Hot, cold, or seared: how to finish and serve sous vide salmon
Once your salmon is done, you’ve got options. Serve it straight from the bag—just peel off the skin for a smooth, clean presentation. It’s stunning over rice bowls, on a bed of greens, or with roasted veggies.
Planning ahead? Chill it in the fridge and use it cold in salads, sandwiches, or pasta. I love flaking it over arugula with a lemon vinaigrette or tucking it into a grain bowl for lunch. This sous vide salmon recipe is one of the few that’s just as good cold as it is hot.
Want that classic crispy skin? Sear the salmon quickly in a hot pan, skin-side down, using a touch of vegetable oil. Press gently with a spatula for full contact and flip just briefly to finish. This technique gives you the best of both worlds: sous vide tenderness with pan-seared texture.
I’ve used the same approach when finishing sous vide London broil or sous vide steak with cowboy butter, and it elevates the entire dish.
Can you overcook salmon in sous vide? Not really—but here’s what to watch for
One of the biggest advantages of this sous vide salmon recipe is its tolerance. Because the temperature stays controlled, your salmon won’t “overcook” in the traditional sense. That said, leaving it in the bath too long—especially at higher temperatures—can change the texture slightly. It may become a bit too soft or start to leak albumin (that white stuff you sometimes see on cooked fish).
To avoid that, stick to a cook time of 45 minutes to 1 hour max. If you’re holding your salmon while prepping other dishes, turn the bath down to 115–120ºF to maintain temperature without further cooking.
Also, always let the salmon rest in the fridge for 30+ minutes before cooking if it was brined or heavily salted. This helps firm up the flesh and gives your sous vide salmon recipe a clean, luxurious texture.
Next-level finishing ideas to elevate your salmon game
Want to take this sous vide salmon recipe from simple to restaurant-level? Start with finishing options. A classic citrus glaze, sesame-soy reduction, or dill cream sauce can transform the dish. For a smoky touch, you can even give it a quick hit on the smoker for 5–10 minutes after the water bath.
Serving cold? Toss flaked salmon with capers, red onion, and Greek yogurt for an easy salmon salad. Or layer it over bagels with herbed cream cheese and sliced tomato—an upscale take on lox without the curing time.
For a crowd-pleasing brunch, I’ve even paired this recipe with sides from my 18-hour sous vide corned beef or crisp sous vide steak sirloin for a surf-and-turf-style board. The possibilities are endless, and because this recipe is so reliable, you’re free to get creative with sauces, sides, and plating.
Conclusion: A Foolproof Sous Vide Salmon Recipe That Always Delivers
There’s something incredibly satisfying about cooking salmon that’s buttery, tender, and never dry—and with this sous vide salmon recipe, you can make that happen every single time. Whether you’re searing and serving hot or chilling it for meal prep, this method guarantees consistent, restaurant-quality results without stress.
You don’t need fancy skills or endless steps. Just a circulator, some quality fillets, and a little bit of planning. From seasoning to bagging to finishing, sous vide lets you focus on flavor, not worry. It’s a game-changer whether you’re cooking for two or prepping for the week ahead.
So the next time you want salmon that flakes just right and melts in your mouth, come back to this sous vide salmon recipe. It’s easy, elegant, and endlessly adaptable. Let’s make something amazing—one perfect fillet at a time.
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FAQs
How long does it take to sous vide salmon?
For salmon fillets up to 1 inch thick, 45 minutes is ideal at 125ºF. Thicker pieces may need 1 hour. It’s best not to exceed that time to preserve the best texture.
Is salmon done at 145 or 165?
Both are higher than necessary for sous vide. For best texture, sous vide salmon is typically finished at 120ºF to 130ºF. 145ºF will result in firmer, dryer fish, and 165ºF is unnecessary.
Can you overcook salmon in sous vide?
Not in the traditional sense. Sous vide prevents overheating, but leaving it too long (2+ hours) can cause overly soft texture and moisture loss. Stick to the recommended time.
Should I brine salmon before sous vide?
Brining is optional. A short dry brine (salt + fridge rest) improves texture and flavor, especially for wild-caught salmon. It’s a great trick for firmer results in this sous vide salmon recipe.
Do you need to thaw salmon before sous vide?
No! You can sous vide directly from frozen. Just add 15–20 minutes to your cook time. It’s a helpful option for busy weeknights or meal prep.
What temperature to cook salmon?
Ideal sous vide temps range from 120ºF (very soft) to 135ºF (firmer). Most people love 125ºF to 130ºF for balance of tenderness and structure.
What is the best temperature to sous vide fish?
For most fish—including salmon—122–130ºF is the sweet spot. Thinner white fish like cod may need lower temps; fattier fish like salmon benefit from slightly higher ones.