Simple Sous Vide Salmon Recipes

Steps:

• Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
• Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
• Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
• Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Steps:

• Fill a large bowl with 4 1/2 cups water. Add salt and sugar; stir to dissolve. Submerge salmon in brine mixture and transfer to refrigerator for 5 hours.
• Drain salmon. Fill a large saucepan with 115-degree water. Place each salmon fillet in a resealable plastic bag along with 2 tablespoons oil. Seal each bag, squeezing out as much air as possible.
• Place filled bags in the 115-degree water and cook until salmon's internal temperature reaches 113 degrees, about 24 minutes, taking care that the water retains its temperature. Remove fillets from bags and transfer to a plate.
• Melt butter in a nonstick skillet over medium-low heat. Season fillets with salt and pepper. Cook fillets, turning once, about 30 seconds per side. Serve immediately.