I’m new to sous vide and even newer to salmon! Not a big seafood fan, except for fish and chips and shellfish. Determined to make the most out of this new toy and eat healthier, I bought some black garlic marinated salmon from Sprouts! The question for the experts – cooking degree?
Instructions vary greatly! The Anova guide seems to recommend temps far lower than other online guides. What temp do YOU all recommend for salmon I’ll actually enjoy and not be wigged out by a mushy or raw mouthfeel texture? Go!
by MasterpieceHot9868
9 Comments
I don’t understand the sous vide fish thing. I put the fish in a pan and fry it for a few minutes. It’s done. If I cooked it in a water bath first it would be overdone. What am I missing?
Let me tell you- 110 is too low. Sure it may be safe to eat, but it’s an unpleasant texture, and the fish doesn’t appear cooked. Very off putting, wouldn’t recommend anything under 120
I follow Kenji’s method, which calls for even lower temps. I prefer mine at 120f. https://www.seriouseats.com/sous-vide-salmon-recipe.
How do you get the skin crispy?
IMO applying heat to the salmon belly should be a capital offense. Everything else do whatever you want and leavel me all the raw belly
for me 120 then sear from the bath. So it rises up to 125-130 on the outside
I do 120 and then a sear. But only for a thicker piece, for a thinner one the pan is all you really need.
I’m a 115f then pan sear guy. But you do you.
SV Salmon is a waste of time. Just put in oven at 425, perfect at a temp of 130 which is about 15 minutes.