Sous Vide Salmon with Lemon Dill Butter
Sous Vide Salmon with Lemon Dill Butter
Unlock the secret to flawlessly tender and incredibly moist salmon with this sous vide preparation. The precise temperature control of the water bath ensures each fillet is cooked to perfection, achieving a delicate texture that is impossible to replicate with traditional methods. After its gentle bath, a quick sear in a hot pan adds a beautiful, appetizing crust, elevating the dish's visual appeal and introducing a subtle textural contrast. The rich salmon is then generously coated with a vibrant lemon dill butter sauce, infusing every bite with bright, fresh, and aromatic flavors that harmonize perfectly with the fish. This recipe transforms simple ingredients into a gourmet experience, making it an ideal choice for home cooks looking to impress with restaurant-quality results and minimal effort.
- Preparation time
- 15 min
- Cooking time
- 1 hr
- Total time
- 1 hr 15 min
- Servings
- 4
Instructions
Sous Vide Cooking
- 1Preheat a sous vide water bath to 125°F (52°C) for medium-rare salmon, or 130°F (54°C) for medium. Adjust temperature based on desired doneness.
- 2Pat salmon fillets dry with paper towels. Season generously with salt and pepper, then lightly coat with olive oil.
- 3Place each salmon fillet into individual vacuum-sealable bags. Ensure air is removed and bags are sealed, then submerge the bags completely in the preheated water bath.
- 4Cook for 45-60 minutes, or until the salmon reaches your desired level of doneness. The precise temperature control of sous vide ensures perfect cooking throughout.
Finishing and Sauce
- 1While salmon cooks, prepare the lemon dill butter. In a small bowl, combine melted butter, chopped fresh dill, lemon juice, lemon zest, and minced garlic. Stir well and set aside.
- 2Once salmon is cooked, carefully remove fillets from bags. Pat them very dry with paper towels. This step is crucial for achieving a good sear.
- 3Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of high smoke point oil if desired. Once hot, sear the salmon fillets skin-side down (if applicable) for 2-3 minutes, then flip and sear briefly on the flesh side for 30 seconds to 1 minute, until a golden-brown crust forms.
- 4Transfer the seared salmon to serving plates. Spoon the lemon dill butter generously over each fillet. Serve immediately with your favorite sides.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 35 g
- Fat
- 26 g
- Carbs
- 3 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 35 g |
| Fat | 26 g |
| Carbs | 3 g |
Tips
- For the best sear, ensure salmon is very dry after the sous vide bath. Residual moisture will steam the fish instead of searing it.
- When sealing, ensure bags are airtight to prevent floating, which can lead to uneven cooking. Use a food saver or the water displacement method.
- Pair this rich salmon with light, herbaceous sides like asparagus, quinoa, or a fresh green salad to balance the flavors.