Salmon Sous Vide

  By PolyScience Culinary    

August 26, 2015

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Sous Vide method sets the salmon standard


5-1/4 C / 1,250g Water

3/4 C / 125g Kosher salt

2 each / .34 lb / 155g Salmon filets, skinned (310g total)

2 Tbsp / 22g Olive oil

Sea salt, to taste


Place your Immersion Circulator on your desired cooking vessel and set the temperature to 128°F / 53.3°C.

Bring a pot of water to a strong rolling boil on the stove. Make sure that the pot is large enough to accommodate the pouch that you will be using for your salmon.

With an immersion blender, combine the water and salt in a non-reactive container.

Add the salmon to the brine mixture and leave them to brine for 10 minutes.

Remove the salmon filets from the brine after 10 minutes has passed and rinse off the excess brine under cold running water. Pat the filets completely dry with paper towels.

Combine the salmon with the olive oil in a vacuum pouch and vacuum seal. Take care to keep the salmon in one layer and not to smash the delicate fish filets under vacuum.

Place the salmon pouch into the boiling water and boil it for one minute. After one minute has elapsed, immediately remove the pouch from the boiling water and place it into the preheated water bath.

Place the vacuum pouch in the water bath and cook for 49 minutes. After this time has passed, remove the vacuum pouch from the water bath and carefully cut the pouch open. Season the salmon with sea salt and serve.

THICKNESS: 1-1/16 in / 27 mm
COOK TIME: 01:50


2 Reviews


October 26, 2017

I want to make an imitation of Hot smoked salmon. Would I use my smoking gun with the brined salmon and then again after sous vide?

Alojamiento web

July 24, 2016

Toss all ingredients and serve with sous vide salmon. Can be refrigerated in an air-tight container for up to two days.

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