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Sous Vide Salmon Recipe With Cucumber-Dill Salad

Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through.

This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Salmon with Cucumber Dill Salad you can check out the following.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Salmon with Cucumber Dill Salad

  • Published: August 20, 2012
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 45 or up to 60 Minutes
  • Cooks: 132°F (55.6°C) for 15 to 30 Minutes
  • Serves: 4

Ingredients for Sous Vide Salmon with Cucumber Dill Salad

  • For the Sous Vide Salmon

  • 4 salmon portions
  • Salt and pepper
  • For the Cucumber Dill Salad

  • 1 cucumber, seeded and diced
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon capers
  • 12 to 15 cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper

Cooking Instructions for Sous Vide Salmon with Cucumber Dill Salad

For the Pre-Barth

Salt and pepper the salmon, add to the sous vide pouch, and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.

For the Sous Vide Salmon

At least 1 hour before serving

Preheat the water bath to 132°F (55.6°C) or 122°F (50°C) for sushi quality if desired.

Place the sous vide pouch in the water bath and cook for 15 to 30 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.

For Finishing the Sous Vide Salmon with Cucumber Dill Salad

Preheat a pan to medium-high heat.

To make the salad place all of the salad ingredients in a bowl and stir to thoroughly combine.

Take the salmon out of the pouch and pat dry. Sear it until browned, about 1 minute per side. Place the salmon on a plate and top with a spoonful or two of the salad.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Salmon Recipe With Cucumber-Dill Salad

PTCooking 15M 4 People Ingredients: 4 salmon portions 1 cucumber seeded and diced 3 tablespoons chopped fresh dill 1 teaspoon capers 12-15 cherry tomatoes halved 1 tablespoon balsamic vinegar 2 tablespoons olive oil