Sous Vide Salmon



10 minutes

  • 1 salmon fillet
  • 1 small shallot, thinly sliced
  • ½ a lemon, thinly sliced
  • ¼ teaspoon kosher salt
  • A few sprigs fresh thyme
  1. Place salmon and ingredients in Stasher bag. Use the water displacement method (leave a small portion of the top of the bag open, and slowly feed the bag into the water to push air out, then seal the bag) to ‘vacuum seal’.
  2. Cook at 130° F in the sous vide vessel for about 30 minutes.
  3. Remove from bag and discard additional ingredients.
  4. To serve with crispy skin, heat a skillet and place skin side down until crisp.
  5. To serve without skin, remove skin once cooking is complete and store salmon in fridge until you’re ready to eat.