I don’t know if precision cookers have really taken hold in every day culinary life the way air fryers have gained popularity but I’m here to tell ya, it’s definitely worth checking out. Today I am sharing my recipe for a super easy Sous Vide Salmon.
When my husband first mentioned he wanted a precision cooker, I was skeptical. It doesn’t cook quickly and actually takes even longer to cook than just using a stove top or oven cooking method. It took some convincing but he assured me the magic of the precision cooker (or Sous Vide as the fancy people call it), is that the food is cooked well, precisely. It is always the perfect temperature and the perfect texture. Well friends, he was not wrong.
The basic premise behind a precision cooker is that it will cook your food to the precise temperature needed to achieve the best cooked texture and results. You place what you’re cooking in a freezer bag (or there are special bags you can purchase on Amazon) and then plop it into water that is at a pre-set temperature. Once it reaches the optimal temperature, it stops cooking so your food will never be overdone, which with salmon, can be a common issue.
The precision cooker I use is from Anova and I purchased it from Amazon. We also purchased a cooking pot and sous vide rack that we use every time we use the precision cooker. The tub is wide and has a hinge opening that lets you cover the water while it’s warming up. The rack has dividers so you can separate your filets and it helps ensure your bag doesn’t float to the top.
Now, we purchased this because my husband is a bit of a cooking nerd and loves this kind of stuff. I gotta tell you though, you don’t need anything special to cook with your Sous Vide. Before we purchased the extra accessories, we were using a large pot and a binder clip. This techniques works just as well. No need for fancy accessories my friends.
I was initially put off by the fact that it takes 45 minutes to an hour to cook salmon in this thing (not including warm-up time) but I started to think of it as more of a modified slow cooker. I can prepare the salmon ahead of time, fill the tub up with hot water to minimize warm-up time, place the salmon in the water when I get home and then go about my merry way while the precision cooker does all the work.
After your food has reached the optimal temperature, you simply fire up your skillet to sear your fish (or whatever meat you’re cooking) and your perfectly cooked sous vide salmon is ready to eat! Just add your favorite sides. I added my air fried potatoes and some brussel sprouts for the perfect meal. I will get a blog post up soon on Sous Vide Chicken but until then I hope you enjoy this recipe for perfectly cooked Sous Vide Salmon.
- l lb atlantic salmon filet
- 1/2 - 1 tbs olive oil
- 1/2 tsp garlic salt
- 1/2 tsp dill
- juice of 1 lemon
- Fill a large pot with 10-12 quarts of water and set precision cooker to 130 degrees
- While water is heating, pat salmon dry and drizzle with olive oil, dill and garlic salt and place in a freezer bag
- When the water is ready, add bag with the salmon to the large pot using a clip or using the precision cooker rack
- Cook until salmon reaches 130 degrees or about 1 hour
- When salmon is ready, add olive oil to a skillet and sear for about 1 min skin side down
- Squeeze lemon juice on top and serve with your favorite sides