This is How Your Sous Vide Salmon Is Going to Be Delicious!
At first, sous vide salmon seems a bit simple: quick heat treatment, a little spice to taste, and you’re done. However, it is better not to be foolish and to follow some basic rules. If you crave sous vide salmon like the one served in your favorite restaurant, there are a few things to keep in mind.
If you are looking for a simple, healthy and fast dinner, salmon is always a good choice. And in the case of wolf hunger, perhaps the fastest is to make the fish in a pan. In this case, as opposed to cooking in the oven or grill, you may want to choose a smaller piece of fish or fillet; count 15-20 decagram slices per person.
(Chef’s Note: The pan is also important: use stainless steel or cast-iron dishes, which are ideal for roasting meat.)
Now that we have clarified the basics, the fish meat, and the dish type, let’s see what makes a fresh sous vide salmon good:
The most important thing during the preparation is to keep the salmon at room temperature. If possible, remove the fillets from the refrigerator 15 to 20 minutes before making your sous vide filets. Immediately before placing in the pan, use a paper towel to remove the moisture from the salmon meat, as the wet-wet fillet sticks much easier.
Contrary to preparing the meat itself, we can start preparing the pan because the secret of a good sous vide salmon is not only the qualities of the fish meat but also a good pan and the exact temperature. Keep the stove at medium to high temperatures – so heat the pan before getting anything (including olive oil) into it.
The proper temperature of the pan can be easily controlled with a few drops of water: when the water is sizzling and evaporates almost immediately, the pan is ready for magic. In this case, there may be a small amount of oil to give the oven a thin coat. When the oil is hot (no burn!), now salmon can come.
Season the salmon fillet just before frying. Anyone who wants the real taste of fish should stay with the salt and a little pepper combo, who in turn needs spices for the fish, and does not make a mistake with adding caraway, citrus peel, fresh ginger, dill, paprika or even soy sauce to the salmon.
When roasting in a pan, heat both sides of the fish, but it is important to start the cooking process with the skin side down, so that when the skin is flushed, the meat is held together and the fish will not or will not fall apart.
Turn it over
When the salmon gets into the pan, do not touch it for a while; do not prick or move! There is a strong temptation to push at least one bit further into the bowl, but be strong and resist. Wait. After a few minutes, the salmon – placed in a frying pan face down – will see the change: the raw, deep pink flesh changes to a pale shade – this process can take about 6-9 minutes depending on the thickness. When the color change is already visible at ¾ of the fillet thickness, it is time to flip the salmon, after which it is recommended to roast the meat for another 1-2 minutes.
Place the prepared salmon on a paper towel and let it rest for at least 3 minutes before serving.
Following these simple tips will give you a tender, juicy yet perfectly steamed, sous vide salmon fillet. It will be just perfect for the next dinner!
- 4 Salmon Fillets (5 to 6 ounces, 140 to 170g each)
- Salt and Pepper
- 2 Tablespoons (30ml) Extra-virgin Olive Oil
- Aromatics such as fresh thyme, dill, parsley, and / or citrus zest
- The fresh salmon fillet is first scaled and then washed thoroughly. When we are done with this, cut it down to approx. 5 cm wide slices. Place the sliced fish in a larger bowl and season it: first, sprinkle with salt and rub the slices thoroughly with your hands, but be careful not to hurt them.
- When we are done, wash the lemon and grate the peel first with a small file, then squeeze the juice, which we pour onto the fish, rub it with the grated lemon peel, then press the onion into the garlic press and do it into it. Finally, sprinkle with parsley, thyme, dill and citrus zest and spread it over.
- Roast them the skin side down. Remember do not touch for a while! When it changes its color to a pale shade, you are ready to flip them to the other side. It just takes a few minutes and your creamy delicious sous-vide salmon filets are ready. Serve it cold, allow it to chill completely.
This is a great dinner idea that you can make for any occasion.
My favorite thing about salmon is that even though it is easy to prepare, this dish alone gives it a fancy feelIng. With this you can really pamper yourself and yet be dietary and extremely healthy.
Why is salmon healthy? You can get to know the most important health benefits of eating salmon from my article. Click here!
Get inspired: Make the full meal!
Do you need a quick-but-impressive dinner idea? Pair your Sous Vide Salmon Filets with Creamy Pea Mash. Check out the Recipe!
Using a sharp knife and steady, long strokes, slice through the salmon, making sure to cut through the skin as well.