Easy Sous Vide Salmon With Lemon Butter
Learn how to make delicious sous vide salmon with lemon butter at home with this easy recipe. Perfectly cooked every time!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Sous Vide, Searing
- Cuisine: International
Ingredients
Scale
- 1 lb (454 g) fresh salmon
- 3 cloves garlic, minced
- 2 ½ tbsp (37 ml) fresh lemon juice
- ½ tbsp (7.5 ml) honey
- ½ tbsp (7.5 ml) hot sauce
- 2 tbsp (30 ml) vegetable oil
- 1 sprig rosemary
- 3 dashes cayenne pepper
- â…› tsp (0.6 ml) red chili flakes
- Salt and Pepper to taste
Instructions
- Set the sous vide device to 53.5°C/128°F.
- In a mixing bowl, combine 1 tablespoon of melted butter with lemon juice, honey, hot sauce, and minced garlic.
- Season the salmon fillet with salt and pepper according to your preference. Add three dashes of cayenne pepper and the red chili flakes on top of the salmon.
- Place the salmon into a freezer bag along with the garlic lemon butter mixture and the rosemary. Use a vacuum sealer or the displacement method to remove the air.
- Submerge the salmon in the water bath for 45 minutes.
- Take the bag out of the water bath. Carefully extract the salmon from the bag, pat it dry, and lightly season again with salt and pepper to your liking. Remove the rosemary from the bag and put the garlic lemon butter sauce aside.
- Heat a medium-sized pan over high heat and add 1 tablespoon of butter. Sear the salmon for 30 to 60 seconds on each side.
- Take the salmon out of the pan and place it on a dish. Reduce the heat to medium and pour the sauce from the bag into the pan, allowing it to simmer for 1 minute.
- Drizzle the sauce over the salmon and enjoy!
Notes
- Marinate salmon in garlic lemon butter for a few hours for a richer flavor.
- Adjust hot sauce and cayenne pepper for desired spiciness level.
- Pat salmon dry before searing for a crispy crust.
Nutrition
- Calories: 400
- Fat: 22g
- Protein: 42g