How Long to Sous Vide Salmon for Perfectly Cooked Fish Every Time

Cooking salmon to perfection can be tricky. It’s easy to overcook and end up with dry, flaky fish. But when you use the sous vide cooking method, it takes all the guesswork out of getting tender, moist, delicious salmon every single time.

In this article, we’ll walk through everything you need to know about how long to sous vide salmon. With just a few simple tips, you’ll be able to cook salmon sous vide with confidence and serve up irresistibly succulent fish for your family or guests.

What is Sous Vide Cooking?

Sous vide is French for “under vacuum.” It refers to a cooking technique where food is vacuum sealed in a bag then cooked for a longer time than usual in a temperature controlled water bath.

Using this method, you can cook foods like salmon to the exact internal temperature you want, so they are always cooked just right. The vacuum sealing also locks in moisture and concentrates flavors.

Benefits of Cooking Salmon Sous Vide

There are a few reasons why sous vide is such a great technique for salmon specifically:

• Precise temperature control – Salmon cooks gently and evenly at the temperature you set so it’s impossible to overcook. No more dried out salmon!

• Locks in moisture – Vacuum sealing prevents moisture loss during cooking, The salmon turns out incredibly juicy and tender

• Boosts flavors—Cooking in the sealed bag lets the flavors go all the way through the salmon. Any marinades, herbs or spices you add get infused right into the fish.

• Foolproof results – Takes all the guesswork out of salmon cooking. Just set the time and temperature and sous vide does the rest!.

How Long to Cook Salmon Sous Vide

The cooking time for sous vide salmon depends on two factors – the thickness of your fillets and your preferred level of doneness.

Here are general guidelines for how long to cook salmon sous vide:

• For thinner fillets, half an hour to 45 minutes is plenty. This is for salmon fillets around 1 inch thick. The fish will be cooked through while still retaining a nice slightly translucent center.

• For extra-thick fillets, 45 minutes to an hour is all you need. Salmon fillets 1 1/2 to 2 inches thick may need up to a full hour to cook through without the outside overcooking. The time ensures even cooking from edge to edge.

• Aim for 130°F for perfect salmon doneness. This temperature yields salmon that is tender and moist with a touch of opacity in the center. 130°F is ideal for retaining the delicate texture of the fish.

• Adjust time for your preferred doneness. If you like your salmon more rare at 125°F or medium well at 135°F, adjust cooking time down or up by 5-10 minutes.

Those timeframes ensure the salmon is cooked through edge to edge without overcooking the outer portions. The precise sous vide temperatures mean you get salmon cooked exactly how you like it.

Step-By-Step Instructions

Cooking salmon sous vide is simple with just a few easy steps:

1. Season the Salmon

Remove salmon fillets from packaging and pat dry with paper towels. Generously season both sides with salt, pepper, and any other spices or herbs you want to add flavor.

You can also rub a small amount of oil over the fillets to help seasonings adhere. This will start infusing into the salmon from the beginning of cooking.

2. Vacuum Seal

Place seasoned salmon fillets in a sous vide bag, trying to remove as much air as possible. Seal the bag using a vacuum sealer or the water immersion method.

This protects the salmon during cooking and keeps all the moisture and flavors inside.

3. Cook in Water Bath

Set your sous vide device to your desired temperature, between 125°F for rare salmon and 135°F for medium well. Gently lower the vacuum sealed salmon bag into the water bath.

Cook for the amount of time according to fillet thickness and your preferred doneness.

4. Sear and Serve

Once cooking time is complete, remove salmon bag from water bath. Open bag and remove fillets onto a plate, patting dry with paper towels.

Preheat a skillet with oil over high heat. Once hot, add fillets skin-side down first to sear until crispy, about 1-2 minutes per side.

Plate salmon and serve immediately for incredibly moist, tender, flavorful fish every time!

Tips for Perfect Results

Follow these tips for sous vide salmon that turns out succulent and delicious:

• Buy high quality wild caught salmon for the best flavor and texture once cooked.

• Make sure fillets are 1 to 2 inches thick at most. Thinner portions will cook faster.

• Pat salmon very dry before sealing to prevent excess water in bag.

• Arrange fillets in single layer with space between to ensure even cooking.

• It’s fine to cook for slightly longer than minimum time, but don’t go overboard.

• Chill cooked salmon in an ice bath before searing to prevent overcooking.

• Use a very hot skillet for searing to quickly brown without cooking further.

Common Questions

If you’re new to sous vide salmon, you may have some questions. Here are answers to some of the most frequently asked questions.

Is it safe to eat salmon sous vide at lower temperatures?

Yes, thanks to precise temperature control, salmon is safe when cooked as low as 125°F sous vide. At this low temp, the texture remains rare while pasteurizing the fish.

Should I cook salmon sous vide from frozen?

You can sous vide cook frozen salmon without thawing first. Just extend cooking time by around 30 minutes. The extended gentle cook ensures it’s cooked through.

Is it necessary to sear the salmon after sous vide?

Searing adds flavor and texture contrast but is optional. The salmon is fully cooked through from sous vide alone. Searing gives a nice crust.

Can I cook the salmon ahead of time sous vide?

Absolutely! Cook as directed, then rapidly chill cooked bags in an ice bath. Refrigerate up to 5 days before searing to serve.

Sample Sous Vide Salmon Recipes

Now that you know how long to cook salmon sous vide for perfect results every time, here are a couple delicious recipe ideas:

Lemon-Dill Sous Vide Salmon

• 1 1/2 lbs salmon fillets
• 2 Tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 2 Tbsp fresh dill

Maple-Soy Sous Vide Salmon

• 1 1/4 lbs salmon fillets
• 2 Tbsp soy sauce
• 1 Tbsp pure maple syrup
• 1 tsp toasted sesame oil
• 1 garlic clove, minced
• 1 green onion, sliced

The Takeaway

Congratulations! You now have all the tools you need to cook incredible sous vide salmon. No more dry overcooked fish!

The key points to remember are:

• For 1 inch fillets, cook 30-45 minutes
• For 1 1/2 – 2 inch fillets, cook 45min to 1 hour
• 130°F gives tender, moist, flaky salmon
• Adjust time for desired doneness and thickness

With the precise temperature control of sous vide, you can now nail perfectly cooked salmon every single time. Time to get cooking!