Sous-Vide Salmon with Lemon and Dill: The Perfect Recipe for a Light Meal

Looking for a simple yet delicious way to prepare salmon? This sous-vide salmon with lemon and dill ensures perfectly cooked fish with a soft and delicate texture. Ideal for a light meal for four people, this recipe is easy to follow and delivers outstanding results.

Ingredients

For the Salmon:

• 400-500 grams salmon fillet (or 4 salmon steaks)
• Salt and pepper to taste
• 1 lemon, sliced into thin rounds
• A bunch of fresh dill
• Vegetable oil (for searing)

Equipment

• Sous-vide stick
• Vacuum sealer
• Vacuum bags
• Skillet or grill pan

Preparation method

• Prepare the Sous-Vide Water Bath: Heat the water in your sous-vide bath to 50°C (122°F) using a sous-vide stick. This ensures even cooking and keeps the salmon tender and juicy.
• Season and Prepare the Salmon: Cut the salmon fillet into four equal portions. Season both sides with salt and pepper. Place a slice of lemon and a sprig of dill on each piece for an infused citrusy aroma and fresh herbal taste.
• Vacuum Seal the Salmon: Place the salmon steaks into sous-vide vacuum bags and seal them tightly with a vacuum sealer. This locks in moisture and flavor while ensuring a delicate texture.
• Sous-Vide Cooking: Submerge the vacuum-sealed salmon into the preheated water bath. Let it cook for 30 minutes at 50°C (122°F). This technique ensures perfect doneness and a buttery texture.
• Sear for a Crispy Finish: After 30 minutes, carefully remove the salmon from the bags. Discard the lemon slices and dill. Heat a splash of vegetable oil in a pan over medium heat. Sear the salmon for about 1 minute per side to create a light, crispy crust while keeping the inside moist and tender.
• Serve & Enjoy: Serve the sous-vide salmon with a fresh salad, steamed vegetables, or a side of quinoa. The delicate texture of the salmon pairs beautifully with the citrusy freshness of lemon and dill.

Extra Tip: Enhance Flavor with Cold Smoking

For an extra layer of smoky depth, try cold smoking the salmon before sous-vide cooking. This step will infuse a subtle, rich smokiness without overpowering the natural flavors.