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

Essentialseafood
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Sous Vide Temperature: 125°F / 52°C

Cook Time: 30-45 min

Overview

Salmon (Sous Vide): set water bath to 125°F (52°C) for 30-45 min. Silky, melt-in-mouth texture. Brief sear after.

Key Details

  • Sous Vide Temperature: 125°F / 52°C
  • Cook Time: 30-45 min
  • Silky, melt-in-mouth texture. Brief sear after.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 125°F (52°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 30-45 min
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videsalmon-sous-videprecision-cooking

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Frequently Asked Questions

125°F (52°C) for 30-45 min. Silky, melt-in-mouth texture. Brief sear after.