Sous Vide Salmon with Lemon Dill Sauce
Sous Vide Salmon with Lemon Dill Sauce
Ingredients
For the Sous Vide Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 sprigs fresh dill
For the Lemon Dill Sauce
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
Fill a large pot or sous vide container with water. Attach your sous vide immersion circulator and set the temperature to 125°F (52°C) for medium-rare, or up to 135°F (57°C) for medium. Allow the water bath to come to temperature.
⏱️ 10 min•🌡️ 125
- 2
Pat the salmon fillets dry with paper towels. Drizzle each fillet with a small amount of olive oil, then season generously with kosher salt and freshly ground black pepper. Place one sprig of fresh dill on top of each fillet.
⏱️ 5 min
- 3
Place the seasoned salmon fillets into a vacuum-sealable bag or a large freezer-safe Ziploc bag. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 3 min
- 4
Carefully lower the sealed bag into the preheated sous vide water bath, ensuring the salmon is fully submerged. Cook for 45 minutes to 1 hour, depending on the thickness of the fillets and desired texture.
⏱️ 45 min•🌡️ 125
- 5
While the salmon cooks, prepare the lemon dill sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 5 min
- 6
Add the minced garlic to the saucepan and cook for another minute until fragrant. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by about half, which should take 2-3 minutes.
⏱️ 5 min
- 7
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 8
Stir in the fresh lemon juice and finely chopped fresh dill. Season the sauce with kosher salt and freshly ground black pepper to taste. Keep warm.
⏱️ 2 min - 9
Once the salmon is cooked, carefully remove the bag from the water bath. Transfer the fillets to a plate lined with paper towels and pat them very dry. This is crucial for achieving a good sear.
⏱️ 2 min
- 10
Heat a large skillet over high heat. Add 1 tablespoon of olive oil (or butter) to the hot pan. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if applicable), into the skillet. Sear for 1 1/2 to 2 minutes until the skin is crispy and golden brown. If skinless, sear for about 1 minute per side to develop a nice crust.
⏱️ 3 min - 11
Carefully transfer the seared salmon fillets to serving plates. Spoon a generous amount of the warm lemon dill sauce over each fillet. Garnish with additional chopped fresh dill, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sous Vide Salmon with Lemon Dill Sauce
Ingredients
For the Sous Vide Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 sprigs fresh dill
For the Lemon Dill Sauce
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
Fill a large pot or sous vide container with water. Attach your sous vide immersion circulator and set the temperature to 125°F (52°C) for medium-rare, or up to 135°F (57°C) for medium. Allow the water bath to come to temperature.
⏱️ 10 min•🌡️ 125 - 2
Pat the salmon fillets dry with paper towels. Drizzle each fillet with a small amount of olive oil, then season generously with kosher salt and freshly ground black pepper. Place one sprig of fresh dill on top of each fillet.
⏱️ 5 min - 3
Place the seasoned salmon fillets into a vacuum-sealable bag or a large freezer-safe Ziploc bag. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 3 min - 4
Carefully lower the sealed bag into the preheated sous vide water bath, ensuring the salmon is fully submerged. Cook for 45 minutes to 1 hour, depending on the thickness of the fillets and desired texture.
⏱️ 45 min•🌡️ 125 - 5
While the salmon cooks, prepare the lemon dill sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 5 min - 6
Add the minced garlic to the saucepan and cook for another minute until fragrant. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by about half, which should take 2-3 minutes.
⏱️ 5 min - 7
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 8
Stir in the fresh lemon juice and finely chopped fresh dill. Season the sauce with kosher salt and freshly ground black pepper to taste. Keep warm.
⏱️ 2 min - 9
Once the salmon is cooked, carefully remove the bag from the water bath. Transfer the fillets to a plate lined with paper towels and pat them very dry. This is crucial for achieving a good sear.
⏱️ 2 min - 10
Heat a large skillet over high heat. Add 1 tablespoon of olive oil (or butter) to the hot pan. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if applicable), into the skillet. Sear for 1 1/2 to 2 minutes until the skin is crispy and golden brown. If skinless, sear for about 1 minute per side to develop a nice crust.
⏱️ 3 min - 11
Carefully transfer the seared salmon fillets to serving plates. Spoon a generous amount of the warm lemon dill sauce over each fillet. Garnish with additional chopped fresh dill, if desired, and serve immediately.
⏱️ 2 min