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Salmon - juicy and super tender

Updated: Apr 1

Salmon is easily my family's favorite fish, which is also easy to cook perfectly in sous vide. Salmon is popular among worldwide cuisines and considered to be healthy due to its high levels of protein, omega-3, and vitamin D.

The big advantage of cooking Salmon in sous vide, is that no matter which tenderness you'll cook your salmon, it will still come juicy than the outcome you'll get from cooking in the oven or on a skillet and most important thing - you cannot overcook it.

The recommended temperature is between 46c to 55c, from medium rare to well-done tenderness when the cooking process takes only up to 45 minutes.


Salmon can be cooked with sweet or salty ingredients and every outcome will be surprisingly delicious.

I have 3 simple winning recipes:

Ingredients (dijon mustard) - less is more

  • Salmon fillet pieces

  • Dijon mustard

Ingredients (olive oil) - the classic choice

  • Salmon fillet pieces

  • Olive or sesame oil

  • Lemon

  • Rosemary

  • Rock salt

  • Black pepper (optional)

Ingredients (Date honey) - surprisingly sweet and delicious

  • Salmon fillet pieces

  • Date honey

  • Lemon

  • Rosemary

  • Rock salt

  • Black pepper (optional)


Throw every ingredient to the vacuum bag and submerge it into the preheated water.

be careful when sealing the bag - Salmon is a very tender and delicate fish and you don't want to ruin it with vacuum pressure. I personally use ziplock bags in this case.

cook the fillets for 45 minutes on the desired temperature from 46c (tender, juicy and medium rare) to 55c (firm, moist and well done).

After 45 minutes, remove the steak from the bag and dry it with a paper towel.

Preheat your skillet over high heat and start searing the fillet first on the skin size for 30 seconds. turn it over for another 30 seconds and your Salmon is ready.

Final result - juicy and super tender

Recommended equipment

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