Sous Vide Salmon Cooking Temperatures
\nLike firm sashimi 105\u00b0F (41\u00b0C)
\nSoft and buttery 110\u00b0F (43\u00b0C)
\nTranslucent and starting to flake 115\u00b0F (46\u00b0C)
\nVery moist, tender, and flaky 120\u00b0F (49\u00b0C)
\nFirm, moist, and flaky 130\u00b0F (54\u00b0C)<\/p>\n
Prep: 10 Cook: 50 Rest: 30<\/p>\n
Season salmon<\/strong> generously with salt<\/strong> on all sides.<\/p>\n Place salmon<\/strong> in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags. Add olive oil<\/strong> to the bag or divide it between the smaller bags. Add aromatics<\/strong> to bags, if using. Close bags, place them in refrigerator, and let salmon<\/strong> rest for at least 30 minutes or up to overnight.<\/p>\n Using an immersion circulator, preheat a water bath according to the chart above and in the notes section. Remove the air from the zipper-lock bags using the water displacement method: Seal bag almost all the way, leaving about an inch open. Slowly lower the bag into a water bath, holding the open end above the water level. As the bag is lowered, the water pressure should force air out of it. Just before it is totally submerged, seal bag completely. Use a rack, or clip bag to the side of the cooking vessel using a binder clip, to prevent it from moving excessively. Cook for 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets<\/strong> between 1 and 2 inches.<\/p>\n Carefully remove salmon<\/strong> from bags (it will be very delicate) and transfer to a double layer of paper towels. Discard aromatics<\/strong> and gently blot the top of salmon<\/strong> with more paper towels.<\/p>\n To serve immediately: <\/strong>Carefully peel away skin and discard. Serve salmon immediately with the freshly skinned side down for better presentation.<\/p>\n To serve cold: <\/strong>Transfer salmon<\/strong> to refrigerator uncovered and allow it to chill completely. Store in a sealed container for up to a few days and serve cold in sandwiches<\/strong> or salads,<\/strong> stirred into pasta,<\/strong> or on top of rice<\/strong> bowls.<\/p>\n To sear: <\/strong>Heat vegetable oil <\/strong>in a cast-iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully add salmon<\/strong> skin-side down and cook, pressing gently on fillets<\/strong> with the back of a flexible fish<\/strong> spatula to help maintain pan contact, until skin<\/strong> is browned and crisp, 1 to 1\u00bd minutes. Carefully flip and cook for an additional 15 seconds. Transfer to paper towels to blot off excess oil,<\/strong> then serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Serious Eats Sous Vide Salmon Cooking Temperatures Like firm sashimi 105\u00b0F (41\u00b0C) Soft and buttery 110\u00b0F (43\u00b0C) Translucent and starting to flake 115\u00b0F (46\u00b0C) Very moist, tender, and flaky 120\u00b0F (49\u00b0C) Firm, moist, and flaky 130\u00b0F (54\u00b0C) Prep: 10 Cook: 50 Rest: 30 4salmon fillets (5 to 6 oz each) Kosher salt 2TBS extra-virgin olive oil Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and\/or citrus zest (optional) 2tsp vegetable oil, if serving seared Season salmon…<\/p>\n