If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started.
Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.
As with many sous vide foods the temperature you use to cook the salmon creates differences in the texture of the finished product. Most chefs recommended sous vide salmon cooking temperature is 122°F (50°C) but some people prefer the sous vide temperature of 113°F (45°C).
Almost all salmon sous vide recipes call for it to be cooked for 10 to 20 minutes.
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There are many variations on sous vide salmon, especially concerning the flavorings added but here is a step by step overview that is the foundation for most of the recipes.
Simple rub the seasonings on the salmon or place them into the pouch. There are countless options for flavoring your sous vide salmon from simple salt, pepper, and olive oil to more complex and exotic flavors. Feel free to experiment with any flavor combinations you enjoy, some favorites are:
Place the salmon and seasonings into the vacuum pouch and seal it using your vacuum sealer. If you don't have a vacuum sealer here are some more options for sealing sous vide food.
There are many techniques and equipment for maintaining sous vide temperatures. Pick the one that you will use for your salmon, we discuss the "Sous Vide on the Stove" below, and heat the water to the temperature you want to cook the salmon to.
Place the salmon pouch into the heated water bath and cook it for 10 to 20 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
You can then serve the salmon as is, quickly sear it off to add texture, or add sauces and other a la minute plating techniques.
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