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How to Cook Sous Vide Salmon

What You'll Need

Deep Pot Deep Pot

Immersion circulator Immersion circulator

Nonstick, seasoned cast-iron, or carbon steel skillet Nonstick, seasoned cast-iron, or carbon steel skillet

Fish tweezers or small pliers Fish tweezers or small pliers

Flexible spatula, fish spatula Flexible spatula, fish spatula

In French, sous vide means “under vacuum” and refers to a cooking method of vacuum-sealing food in a plastic bag (removing all of the air) and cooking it at a precisely regulated temperature. Popular among restaurant chefs, especially those who love gadgets, this technique is ideal for home cooks because it takes the mystery out of knowing when your fish is cooked and cooked to your personal preference. The device, known as an immersion circulator, is basically a heat wand with a mini propeller that attaches to a pot of water, heats up the water, and swirls it around for slow, gradual, and even cooking. The temperature never fluctuates so there’s no need to stand over the pot. Set the device, set the timer, and then walk away. The beauty of this method is that you cannot overcook your fish if you set the temperature and timer correctly. The skin will be soft but can be crisped in a hot skillet for a few seconds.

1. Sprinkle the salmon with salt and let sit for 20 minutes at room temperature or refrigerate for up to 8 hours.

2. Place a deep pot filled with water on a heatproof surface or trivet. According to the manufacturer’s specifications, insert the immersion circulator in the pot and set it to the desired temperature (see chart) to preheat the water.

3. Rinse and dry the fish and add it to a sealable plastic or silicone bag with a drizzle of oil and aromatics like fresh herbs or citrus zest, if desired. To remove the air from the bag without using a vacuum sealer, close the bag, leaving about an inch opened. Lower the bag into the water, stopping before you get to the top. The water pressure will push out the air in the bag (this is called displacement).

4. Seal the bag and lower it into the water. To keep the bag from moving around, use a clothes pin or binder clip to affix the bag to the side of the pot. Cook to the desired doneness (see chart).

5. Carefully remove the salmon from the bag and pat dry. Discard the skin or pan-sear, skin-side down, in a little oil in a nonstick, cast-iron, or carbon steel skillet over medium-high heat until the skin is crisp, 1 to 2 minutes.

True, you need an immersion circulator for precision and consistent results, but you can poach salmon in a sealed bag over very low heat directly on your stove top, keeping a close watch to avoid the water boiling. In this case, you will need a good instant-read or candy thermometer and a steady flame or burner. The timing, temperature, and resulting texture will be less consistent, so when practicing, err on the side of lower and slower in the water. You can always return it to the pot or simply pan-sear the skin for a bit longer.

Temperature:

105°F (41°C)

Time: