Sous Vide Salmon

Sous Vide Salmon

Sous Vide Salmon
The salmon prepared using this sous vide recipe is incredibly flavorful and moist. Reduce the cooking temperature for more tender salmon.

Warm water should be put in a big pot.

Set the temperature of a sous vide precision cooker to 125 degrees F.

(51 degrees C).

Place the salmon skin-side down on top of the shallot in the plastic bag.

To seal the bag and remove air, either use a vacuum sealer or submerge it in water.

Add the bag to the pot once the water temperature reaches 125 degrees F (51°C); then, set the timer for 45 minutes.

When the timer rings, take the bag out of the pot.

To dry the salmon, remove it.

Remove and throw away the shallot.