Skip to main content

Sous Vide Salmon

Developed by Dr. Bruno Goussault, the “Father of Sous Vide,” sous vide is one of the most acclaimed and treasured cooking methods in the modern culinary era. If you've ever had salmon (or practically anything) prepared this way, you'll understand why.

We like our salmon on the firmer side, but you can make adjustments according to your preferences. If you prefer a more medium doneness, just lower the cooking temperature. However you like your salmon, this recipe produces a wonderfully moist and flavorful piece of fish.

  • Servings 4
  • Dish Main
  • Time 9 HOURS
  • Skill Professional

Ingredients

Sous Vide CURED SALMON ingredients

250 grams salt
250 grams sugar
3 grams fennel seed
10 grams black pepper
12 grams coriander seed
1 gram chili flake
4 grams dill pollen
1 5-pound salmon filet, cleaned
Fresh dill, enough to cover both sides of filet

Parts

Sous Vide CURED SALMON

Step

Combine dry ingredients in a medium-sized mixing bowl and mix well. This will be the dry cure mixture for the salmon.

Step

Lay a long sheet of plastic wrap down on a table or other work surface. The plastic wrap should be a few inches longer than the salmon filet.

Spread an even layer of the dry cure mixture on the plastic wrap. Make sure there is enough mixture spread out to cover the length and width of the salmon filet.

Step

Lay down an even layer of fresh dill and place the salmon on top.

Step

Cover the salmon with more fresh dill, then cover with more dry cure mixture.

Step

Pull the edges of the plastic wrap around the fish and roll tightly, ensuring the cure is distributed on all sides of the fish.

Step

Allow the salmon to cure for 4–8 hours, depending on thickness.

Step

Once filet is cured, rinse well, dry with paper towels, and allow to air-dry overnight.

Step

Fill a 12-quart sous vide container with warm water. Attach a sous vide immersion circulator to the container and set temperature to 125 degrees F (51 degrees celsius).

Step

Place salmon inside sous vide bag, skin side down. Use a vacuum sealer to remove the air and seal the bag. Once the water temperature has reached 125 degrees F (51 degrees celsius), add the bag to the sous vide container and set timer for 45 minutes.

Step

Remove bag from the sous vide container when the timer goes off. Remove the salmon from the bag and pat dry. Plate as desired and enjoy!