Can I please get some input on fish? I’ve got this salmon and I’m new to SV. Suggestions appreciated!
Thinking about dividing it into three, seasoning and vacuum sealing, then just let’m rip.
by SgtPeter1
20 Comments
Southwestern
No great reason to sous vide salmon. Just roast it for like 10-12 minutes at 350. If you want to sous vide do like 45-60 minutes at 120. I don’t like searing fish after sous vide as it’s easy to over cook/fall apart at that point.
PreparedForZombies
I love Costco salmon – yay for wild caught / locally processed.
I cover in 1 part sugar, 4-5 parts salt in the fridge as a little dry brine for an hour or two, put into bag with herbs (I use rosemary and garlic powder) with a pat of butter, then sous video 115* (for that thin) 30m. Ice bath, pat dry, then quick sear w/ skin on (careful searing too long, thin = cook more).
Not saying it’s right – I am saying it’s how I do it and people I serve it to like it.
Wild Sockeye will overcook in an instant too. That’s because of the low fat content. I’d sear and cook to about 115 internal temp. I agree that Sous vide might not be the best way to cook this fish.
CI0bro
meh I wouldnt sous vide salmon… also dont sous vide in the store bought vacuum sealed bag due to increaed risk of botulism… open and re-seal in a new bag if you do!
If you have a traeger or any pellet grill really, they do salmon the best!
GrindageOG
I just had sous vide salmon last night! It’s a good method imo, [I use this recipe](https://www.seriouseats.com/sous-vide-salmon-recipe). My relatives like their salmon a little overcooked compared with what I prefer, but I find that SV lets you cook it at a lower temperature while taking away any misguided inkling of whether it’s done.
Also, I separated the skins after SV and seared them on their own, using a grill press to flatten them. Makes for crispy goodness and super easy because of how gently the skin peels off.
rideadove
Unless you get a super thick piece of salmon, it’s not worth using a sous vide
No_Tip8620
I’ve tried to make SV work on fish fillets and in the end its not really worth the trouble. What the booklets with your SV machine don’t tell you is that your perfectly poached salmon in the bag is all but guaranteed to fall apart when you pull it out and try to get a sear on it which you really need to get the full flavor.
For a big filet like that I agree with those recommending roasting in the oven or depending on the climate grilling it over a cedar plank. For single portion filets I just use a cast iron skillet over medium-high heat.
THC_Dude_Abides
Don’t. Unless you enjoy super concentrated fish flavor. Sous Vide Ruined shrimp for me. Swordfish is ok sous vide but I still prefer it grilled or blackened. It turns SF into super concentrated fish flavor. Same with shrimp. Two types of fish I don’t associate as overly fishy tasting.
Great-Draw8416
It’s thinner and not as tender as regular salmon. I think a quick pan fry is suitable.
dakennyj
Salmon that thin, I’d just pan-roast it. Get a heavy-bottomed pan hot enough that it passes the water test. Generously butter or oil it – you don’t need a pool, just make sure the bottom is coated. Yes, even if the pan is nonstick. It helps transfer heat into the skin more quickly and evenly.
Gently slide the salmon in there skin-side down, and give it two or three minutes. Cover the pan (a lid is ideal, but foil is fine) and remove it from the heat. Check the temp after two minutes, let it coast longer if it needs to. If it ultimately needs help to finish cooking through, put on a high rack in a warm oven (still covered) to gently heat it through.
I wouldn’t mess with SV unless you had a cut at least an inch thick. In that case, follow one of the recipes posted here. I suggest resting the fish on a rack for a minute or two, patting the skin dry, and then using a torch to crisp it up, moving as quickly as possible to avoid overcooking. Another idea is to remove the skin entirely, and cook it separately. Ever have salmon skin at a sushi place? It’s like fish bacon. This approach lets you have tasty salmon skin AND meltingly tender fish, but it’s a lot more work.
bluedreams007
Sear and pan roast. I wouldn’t sous vide fish, especially a piece that thin.
Just going to let you keep this in mind- better to just grill or oven the fish. Botulism will kill you.
SecretlyHiddenSelf
Dry brine with kosher salt for 30 minutes, then rinse if salt. Season with what you like (I use Smokehouse Maple and fresh cracked pepper). 125F x40 minutes for medium (in between buttery soft and flaky).
Bob_Rivers
I suggest not to SV fish. There’s no benefit. But I do suggest trying this… Mix brown sugar with brown mustard into a thick paste, paint your fish with it, then pop it in the oven or smoker on a baking sheet. 350 for 20 min or so depending on thickness until done.
LB3PTMAN
Don’t listen to others. I love sous vide salmon. Perfect way to get it perfectly flaky and moist every time and can just give the skin a perfect crisp after.
FranticGolf
I get salmon cut it into cubes toss it in some blackening seasoning and toss it in the air fryer for about 7-8 minutes. Pair it with some yum-yum or bang-bang sauce and some roasted broccoli. It can be a mess doing sous vide with it and trying to keep it from flaking apart.
barspoonbill
Air fryer for salmon is the way to go, imo. If you aren’t going to smoke it, that is.
hayzooos1
Do you have an air fryer? That’s my suggestion, I get these exact ones from Costco all the time. Air fryer is the way to go, or bake it in the oven. It’s so simple, SV is probably overkill in my opinion
20 Comments
No great reason to sous vide salmon. Just roast it for like 10-12 minutes at 350. If you want to sous vide do like 45-60 minutes at 120. I don’t like searing fish after sous vide as it’s easy to over cook/fall apart at that point.
I love Costco salmon – yay for wild caught / locally processed.
I cover in 1 part sugar, 4-5 parts salt in the fridge as a little dry brine for an hour or two, put into bag with herbs (I use rosemary and garlic powder) with a pat of butter, then sous video 115* (for that thin) 30m. Ice bath, pat dry, then quick sear w/ skin on (careful searing too long, thin = cook more).
Not saying it’s right – I am saying it’s how I do it and people I serve it to like it.
Good reference to start with: [Sous Vide Salmon Recipe](https://www.seriouseats.com/sous-vide-salmon-recipe)
Wild Sockeye will overcook in an instant too. That’s because of the low fat content. I’d sear and cook to about 115 internal temp. I agree that Sous vide might not be the best way to cook this fish.
meh I wouldnt sous vide salmon… also dont sous vide in the store bought vacuum sealed bag due to increaed risk of botulism… open and re-seal in a new bag if you do!
[Camerons indoor, stovetop smoker](https://cameronsproducts.com/product/the-original-stovetop-smoker/) is how I handle Costco salmon filets. Fish tacos for days. Smokey. Sous vide, never.
If you have a traeger or any pellet grill really, they do salmon the best!
I just had sous vide salmon last night! It’s a good method imo, [I use this recipe](https://www.seriouseats.com/sous-vide-salmon-recipe). My relatives like their salmon a little overcooked compared with what I prefer, but I find that SV lets you cook it at a lower temperature while taking away any misguided inkling of whether it’s done.
Also, I separated the skins after SV and seared them on their own, using a grill press to flatten them. Makes for crispy goodness and super easy because of how gently the skin peels off.
Unless you get a super thick piece of salmon, it’s not worth using a sous vide
I’ve tried to make SV work on fish fillets and in the end its not really worth the trouble. What the booklets with your SV machine don’t tell you is that your perfectly poached salmon in the bag is all but guaranteed to fall apart when you pull it out and try to get a sear on it which you really need to get the full flavor.
For a big filet like that I agree with those recommending roasting in the oven or depending on the climate grilling it over a cedar plank. For single portion filets I just use a cast iron skillet over medium-high heat.
Don’t. Unless you enjoy super concentrated fish flavor. Sous Vide Ruined shrimp for me. Swordfish is ok sous vide but I still prefer it grilled or blackened. It turns SF into super concentrated fish flavor. Same with shrimp. Two types of fish I don’t associate as overly fishy tasting.
It’s thinner and not as tender as regular salmon. I think a quick pan fry is suitable.
Salmon that thin, I’d just pan-roast it. Get a heavy-bottomed pan hot enough that it passes the water test. Generously butter or oil it – you don’t need a pool, just make sure the bottom is coated. Yes, even if the pan is nonstick. It helps transfer heat into the skin more quickly and evenly.
Gently slide the salmon in there skin-side down, and give it two or three minutes. Cover the pan (a lid is ideal, but foil is fine) and remove it from the heat. Check the temp after two minutes, let it coast longer if it needs to. If it ultimately needs help to finish cooking through, put on a high rack in a warm oven (still covered) to gently heat it through.
I wouldn’t mess with SV unless you had a cut at least an inch thick. In that case, follow one of the recipes posted here. I suggest resting the fish on a rack for a minute or two, patting the skin dry, and then using a torch to crisp it up, moving as quickly as possible to avoid overcooking. Another idea is to remove the skin entirely, and cook it separately. Ever have salmon skin at a sushi place? It’s like fish bacon. This approach lets you have tasty salmon skin AND meltingly tender fish, but it’s a lot more work.
Sear and pan roast. I wouldn’t sous vide fish, especially a piece that thin.
Hope you enjoy!
https://preview.redd.it/f4ui4nv396ee1.jpeg?width=1179&format=pjpg&auto=webp&s=a84113759aa5835b9417a14b28ef2385696e0aff
Just going to let you keep this in mind- better to just grill or oven the fish. Botulism will kill you.
Dry brine with kosher salt for 30 minutes, then rinse if salt. Season with what you like (I use Smokehouse Maple and fresh cracked pepper). 125F x40 minutes for medium (in between buttery soft and flaky).
I suggest not to SV fish. There’s no benefit.
But I do suggest trying this… Mix brown sugar with brown mustard into a thick paste, paint your fish with it, then pop it in the oven or smoker on a baking sheet. 350 for 20 min or so depending on thickness until done.
Don’t listen to others. I love sous vide salmon. Perfect way to get it perfectly flaky and moist every time and can just give the skin a perfect crisp after.
I get salmon cut it into cubes toss it in some blackening seasoning and toss it in the air fryer for about 7-8 minutes. Pair it with some yum-yum or bang-bang sauce and some roasted broccoli. It can be a mess doing sous vide with it and trying to keep it from flaking apart.
Air fryer for salmon is the way to go, imo. If you aren’t going to smoke it, that is.
Do you have an air fryer? That’s my suggestion, I get these exact ones from Costco all the time. Air fryer is the way to go, or bake it in the oven. It’s so simple, SV is probably overkill in my opinion