Sous Vide Salmon with Lemon and Dill

sous vide salmon dill lemon zest red pepper

Brad Leone

2 servings

Source

Ingredients

1 1-pound skinless, boneless salmon fillet

Kosher salt

1 tablespoon coarsely chopped dill

1 teaspoon finely grated lemon zest

½ teaspoon crushed red pepper flakes

1 tablespoon extra-virgin olive oil

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

Method

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.