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Sous Vide Salmon with Lemon and Dill

Sous Vide Salmon with Lemon and Dill

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  • 1 1-pound skinless, boneless salmon fillet
  • 1 tablespoon coarsely chopped dill
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon extra-virgin olive oil

Special Equipment

  • A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag

Recipe Preparation

  • Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that fish when added will cause water to rise).

  • Season salmon with salt. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish. Place salmon and any spices that fall off into bag and pour in oil.

  • Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 125°.

  • Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook salmon, maintaining water bath at 125°, 1½ hours. Remove bag from water bath. Remove salmon from bag and serve as desired.

  • Do Ahead: Salmon can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Enjoy cold or reheat with sous vide machine at 100° until warmed through, about 1 hour, before serving.

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Reviews Section

Sous Vide Salmon Recipe with Caper Sauce

The extra time this sous vide salmon recipe takes to cook is worth it. It’s guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off.

If you haven’t had sous vide salmon before, you will be amazed with the results.

For me, salmon normally takes about 20 minutes to get on the table. So I was skeptical about this method of cooking. Would it really make a big difference? The sous vide process takes at least double the time, not including heating up the water and brining the salmon. So definitely longer than roasting or grilling.

Well, I’m convinced. I don’t bother cooking salmon sous vide every time, but I’ve certainly used this cooking method again and again.

What is sous vide cooking?

Sous vide cooking has been around for quite some time. According to Wikipedia, it was first mentioned by Sir Benjamin Thompson in 1799. Yet, only in recent years has it started going mainstream and into home kitchens. This is all thanks to the so called ‘modernist’ cooking movement. While the name ‘sous vide’ sounds pretty fancy, it’s really simple in practice. Simpler than most people would imagine.

This method of cooking does take a bit longer than traditional methods, but it yields results that are practically impossible to achieve otherwise. It allows cooking food at a much lower and precisely controlled temperature. Many people find this makes meats more tender and vegetables better-flavored. This is because the food is cooked evenly throughout, keeping the juices and the aroma inside.

Putting it simply, sous vide is a cooking method where meat or vegetables are tightly sealed in a plastic bag and placed in a water bath that maintains a specific temperature. With this method, the food avoids exposure to high temperatures, which helps to avoid overcooking and drying out. This makes sous vide method very useful for cooking fish which is very easy to overcook using traditional methods.

Depending on the food you cook, you may or may not need specialized equipment such as a sous vide immersion circulator. Different foods require different degrees of accuracy and constancy of cooking temperature. Salmon fillets generally need about 40 to 60 minutes depending on size and thickness. As such, a common boiling pot and an instant read thermometer is all that will suffice with a little tending.

Sous Vide Salmon with Lemon and Dill - Recipes

1, 1-1.5 pound (.45-.68 kg) salmon fillet
1.5 tsp (1 g) kosher salt
½ tsp (.5 g) freshly cracked black pepper

Lemon Dill Sauce
1 tsp (5 mL) olive oil
3 tbsp (30 g) minced shallot (about 1 shallot)
½ cup (120 mL) dry white wine
2 tbsp (30 g) lemon juice
¼ cup (½ stick or 2 oz) cold butter
2 tbsp (8 g) chopped fresh dill
Extra sprigs of dill (for garnish)

  1. Preheat water bath to 115 degrees F (46 degrees C) for rare, 120 degrees F (49 degrees C) for medium-rare,125 degrees F (52 degrees C) for medium-well, and 130 degrees F (54 degrees C) for well. We recommend medium-rare.
  2. Season the salmon fillet generously with kosher salt and pepper.
  3. Place in vacuum sealable bag and seal. Add to water bath and cook for 45 minutes - 1 hour.
  4. While the salmon is cooking, prep the sauce. Heat olive oil in a skillet over medium-low heat. Add shallots and cook, stirring occasionally, until fragrant (2-3 minutes). Add the white wine and lemon juice. Let simmer, stirring occasionally, for 1-2 minutes. Reduce heat to low and add the butter 1 tbsp at a time, stirring to melt the butter and thicken the sauce. Once completely incorporated, remove from heat and stir in the chopped dill.
  5. When done cooking, remove from vacuum sealed bag and place on a platter.
  6. Drizzle sauce over the salmon fillet. Garnish with the sprigs of dill if desired and serve.


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What is Sous Vide?

Developed in France in the 1970s, sous vide is a culinary technique in which food is vacuum-sealed and cooked in a water bath at a consistent low temperature for an extended period of time. Ideal for families with busy schedules and health-conscious lifestyles, sous vide cooking delivers easy meal solutions that make dinnertime virtually foolproof.

It’s as easy as 1, 2, 3: just season and vacuum seal your food slip it into your sous vide cooker set it and forget it. That’s it. And when you’re ready, serve up perfection.

What Temperature Do You Sous Vide Cod?

I make sous vide fish every week and have tried different temperatures. 132°F (55.6°C) is my favorite which yields the perfect texture my family loves.

  • If you prefer a firmer texture, raise the temperature to 140°F (60°C). The cod cooked at this temperature can be slightly chewy and easily fall apart.
  • If you like a more tender texture, set the temperature to 130°F (54°C). This produces the most tender cod, but it tastes slightly raw to me.

Should I Brine?

Many recipes for sous vide salmon recommend soaking the fish in a saltwater brine before cooking in order to season it more deeply and to give it a denser, firmer texture. I tried cooking a few pieces of salmon side by side: one plain, one soaked in a liquid salt-and-sugar brine, one soaked in a plain salt brine, one rubbed (dry-brined) with salt and sugar, and one rubbed with salt alone. For the brined and dry-brined salmon, I tested various brining times, ranging from 15 minutes up to overnight. I cooked each sample of salmon sous vide at two different temperatures—115°F and 130°F—for 30 minutes, then tasted them.

The difference is quite striking, with both the salmon that was water-brined and the dry-brined salmon coming out with a firmer, more pleasant flesh. Without any brine, salmon cooked at lower temperatures can taste mushy and watery at higher temperatures, it will taste dry and chalky. With brine, salmon at low temperatures has a smooth, buttery texture, and at higher temperatures, it retains more moisture.

I found sugar in the brine to be distracting, though, if you like the added sweetness, there's no harm in it. I prefer dry-brining to water-brining for the sake of convenience: All you have to do is salt your salmon, seal it in a bag, then let it rest before cooking. Half an hour seems to be the magic number—you get a strong brining effect, but still keep things moving along in time for dinner.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life.

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us.

Sous Vide Salmon Fillet, Asparagus and Potato Dinner


  • 1 10-ounce whole wild-caught sockeye salmon fillet
  • 10-12 fingerling potatoes, halved
  • 1 bunch of asparagus spears (on the skinny side)
  • 1 lemon, sliced
  • 2 garlic cloves, minced
  • 2 rosemary sprigs
  • Olive oil or butter
  • ¼ cup kosher salt
  • Salt & Pepper to season


  1. First (this is totally optional) brine your salmon to season and prevent it from overcooking. This also prevents albumen (the white stuff) from bubbling out of the salmon. Whisk ¼ cup kosher salt into one quart of ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour).

Salmon with Dill Sauce

This straightforward dish is a nod to the simple yet delicious cuisine of Scandinavia where salmon with dill is a classic pairing. The dill sauce is composed of only four ingredients and comes together in a flash – the majority of the work is only chopping dill. The creamy, herbaceous sauce is perfect over the salmon as well as the baby potatoes and asparagus. We think this meal is bright, fresh, and satisfying – perfect for any night of the week!

Salmon with Dill Sauce

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: 1 hour and 25 minutes


  • 1 lb salmon, skinless
  • 2 tbsp olive oil, divided
  • 1 lb fingerling or baby potatoes
  • 8 oz asparagus, ends trimmed
  • ¼ cup mayo
  • ¼ cup sour cream or full-fat Greek yogurt
  • ¼ cup fresh dill, minced, plus extra leaves for garnish
  • 1 lemon, zested and juiced


Vacuum seal salmon with 1 tbsp olive oil and 1 tsp salt. Place salmon in a Suvie pan, cover with water, and insert into the top right hand zone of your Suvie.

Place fingerling potatoes in a starch pan and insert into Suvie.

Place asparagus in a Suvie pan and insert into the top left zone of your Suvie.

My Cook > Multi-Zone Settings

Protein: 120°F for 30 minutes

Vegetable: 10 minutes

Starch: 35 minutes

While the salmon cooks, whisk together the mayo, sour cream, dill, lemon juice and zest in a small bowl.

Season to taste with salt and set aside in the refrigerator until ready to serve.

After the salmon has finished cooking, remove from vacuum bags and pat dry.

Pour any residual water from the asparagus and season with salt and pepper to taste. Transfer fingerling potatoes to a large bowl, drizzle remaining olive oil over the potatoes and season to taste with salt and pepper.

Divide salmon, asparagus, and potatoes between plates and drizzle with reserved lemon dill sauce. Garnish with dill leaves.


Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 32g, Total Carbohydrates 23g, Total Sodium 170mg, Total Protein 27g


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