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Sous Vide Salmon — 125°F / 52°C for 30-45 min

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Sous Vide Temperature: 125°F / 52°C

Cook Time: 30-45 min

Overview

Sous Vide Salmon: set water bath to 125°F (52°C) for 30-45 min. Lower temp (125°F) for sashimi-like, buttery texture. 130°F for more traditional flaky texture. Don't exceed 45 min — texture gets mushy. Season simply with salt, dill, lemon. Skin-side sear optional.

Key Details

  • Sous Vide Temperature: 125°F / 52°C
  • Cook Time: 30-45 min
  • Lower temp (125°F) for sashimi-like, buttery texture. 130°F for more traditional flaky texture. Don't exceed 45 min — texture gets mushy. Season simply with salt, dill, lemon. Skin-side sear optional.
  • Vacuum seal or use water displacement method (ziplock bag) to remove air
  • A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

  • Sous vide provides precise temperature control impossible with other methods
  • Food cannot overcook — it reaches target temp and stays there
  • Extended cooking time at lower temps achieves pasteurization safely
  • Results are perfectly even from edge to center

How To

  1. 1Set sous vide circulator to 125°F (52°C)
  2. 2Season food and seal in vacuum bag or ziplock using water displacement
  3. 3Place bag in water bath and cook for 30-45 min
  4. 4Remove from bag and pat very dry with paper towels
  5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

Tags

cooking-tempssous-videprecision-cookingsous-vide-salmon

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Frequently Asked Questions

125°F (52°C) for 30-45 min. Lower temp (125°F) for sashimi-like, buttery texture. 130°F for more traditional flaky texture. Don't exceed 45 min — texture gets mushy. Season simply with salt, dill, lemon. Skin-side sear optional.