Sous Vide Wild King Salmon
Here's a recipe where I ended up with restaurant-quality sous vide salmon fillets without too much effort!
Servings: 5
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).
Nutrition
Calories: 382kcal | Carbohydrates: 1g | Protein: 36g | Fat: 26g | Fiber: 1g