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Home » Blog » Recipes » Sous Vide Wild King Salmon

Sous Vide Wild King Salmon

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I’ve made sous vide salmon with frozen wild Sockeye fillets before with pretty good results but tonight was my first attempt with fresh Wild King salmon. I like the taste of Wild King salmon much better than Sockeye but I’ve always been a little leery about vacuum sealing fresh fillets with olive oil because:

  1. I thought my sealer would smush the fillets.
  2.  My sealer would suck up all the olive oil.
  3. It takes too much time to vacuum seal my own fillets.

Luckily, I found a post on Tiny Urban Kitchen (love her!) that addressed all my concerns and I ended up with restaurant-quality sous vide salmon fillets without too much effort.

Time to make Sous Vide Wild King Salmon!

Serves 5

Ingredients:

  • 6 tablespoons extra virgin olive oil
  • 2 pounds center cut wild king salmon fillet, cut into 5 fillets
  • Kosher salt
  • Freshly ground pepper
  • 5 fresh thyme sprigs

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Before I came home from work, I asked Fitbomb to freeze the olive oil in small containers so they would be solid when I vacuum sealed the salmon a couple hours later. I asked for an extra container (I only had 5 fillets) just in case I spilled one.

Frozen extra virgin olive oil in small plastic cups.

When I returned home, I cut the fillet into five portions and seasoned them with Kosher salt and pepper.A large salmon fillet cut into five smaller, equal sized fillets.

I individually vacuum-sealed them with a frozen cube of olive oil and a sprig of thyme. The olive oil melted pretty quickly so next time, I’ll  freeze the oil for longer than 2 hours. Also, I used the gentle mode on my vacuum sealer so it wouldn’t smash the fillets.Vacuum sealed salmon fillet with olive oil and a thyme sprig.

Then, I placed my packets in a bowl of ice and popped it in the fridge. I filled up my SousVide Supreme and set the temperature to 125 F and went to bed.A metal bowl filled with vacuum sealed salmon fillets.

When I woke up, I dumped the salmon packets into my preheated SousVide Supreme and let them bathe for 20 minutes.

A vacuum sealed salmon fillet with olive oil and a thyme sprig.

My in-laws don’t like medium-rare salmon so I seared two of the fillets on both sides (~ 2 minutes each) in some lard over high heat. The flesh side stuck to the pan and makes for an ugly piece of fish. I guess I need to invest in a kitchen torch…

Two salmon fillets searing in a cast iron skillet.

Fitbomb and I like our salmon cooked medium-rare so I just seared the skin side of our fillets.

A cooked sous vide wild king salmon fillet on a plate with a lemon wedge, sautéed spinach, and carrots.

I’m happy with the results I got cooking the salmon at 125 F. The fillet was super moist and almost custardy. Plus, my picky in-laws ate it up with no complaints. yay! Brownie points for me!

No sous vide machine? Hack one yourself and start making some sous vide goodness at home.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

A plate of sous vide wild king salmon with a lemon wedge, sautéed spinach, and carrots.
Print Recipe
5 from 1 vote

Sous Vide Wild King Salmon

Here's a recipe where I ended up with restaurant-quality sous vide salmon fillets without too much effort!
Prep Time10 hrs 10 mins
Cook Time20 mins
Total Time10 hrs 30 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 5
Calories: 382kcal

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 2 pounds center cut wild king salmon fillet cut into 5 fillets
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 5 fresh thyme sprigs

Instructions 

  • Freeze a tablespoon of olive oil in a small container and repeat for the rest of the olive oil for at least 2 hours (although I'd recommend more time). This allows the oil to be solid when you vacuum seal the salmon later.
  • Cut your salmon fillets into 5 equal portions. Season them with salt and pepper.
  • Individually vacuum-seal the fillets with a frozen cube of olive oil and a sprig of thyme.
  • Place the packets in a bowl of ice and pop it in the fridge. I fill up your SousVide Supreme and set the temperature to 125°F and go to bed (or go to work or do something else to bide your time!).
  • Dump the salmon packets into the preheated SousVide Supreme and let them bathe for 20 minutes. If you like your salmon medium-rare, serve them straight out of the packet. If you like your salmon less rare, cook the salmon on a cast iron skillet for ~2 minutes each side (or use a kitchen torch).
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 382kcal | Carbohydrates: 1g | Protein: 36g | Fat: 26g | Fiber: 1g
5

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