Basic Sous Vide Salmon


From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakman

Serves 2


  • 2 (8 ounce/240 g) salmon fillets, pin-bones removed
  • 2 teaspoons (10 ml) lemon zest
  • salt and pepper to taste



  1. Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.)
  2. Sprinkle salmon fillets with lemon zest, salt and pepper.
  3. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 15 to 30 minutes.
  5. Remove from pouch and serve.
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