Salmon, straightforward.

#waterbathwednesday

Salmon, like most fish, is often overcooked at home. Not anymore though.

When you’re spending $10 a pound or even going through the rigors of catching wild salmon on your own you should also be investing effort to cook it properly.

Fortunately as we know, sous-vide requires very little extra effort and no more time than you would normally notice to prepare a filet of the pink/orange fleshed fish.

Sous-Vide Salmon can be cooked to a range of temperatures (and as sushi fans know, can also be eaten raw).

Sous-vide salmon should be cooked between 105 and 130 degrees F.

Aim for 30-45 minutes when cooking filets up to 1″ thick, and for about 1 hour when your filet is between 1″ and 2″ thick.

Seasonings? Salt and pepper for me. If the fish is good quality (which it often is) all you need a little salt and pepper and the natural flavors of the fish will do the rest. Season all sides before the bath.

Looking for more? Try lemon pepper, thyme, or even fresh citrus zest.

Season all sides, including the skin side.

Vacuum seal or seal with water dispersion method once seasoned.

This filet was 0.44 lbs and less than 1″ thick, so the cook time was 30 minutes.

I cooked at 110 degrees F, to a soft but not quite flakey done-ness.

This table about salmon done-ness
is from a SeriousEats post

After the water bath, the skin on the bottom of the filet should be removed. When the skin is removed you can season the ‘naked’ side if you want.

From there, the fish is ready to be served or seared. If searing, remember to pat the filet dry of any excess moisture.

I like a little sear to my fish, so I heat avocado oil to piping hot in a cast iron and sear the non-skin face side for about 30 seconds after a slightly shorter sear on what was the skin side and is now the freshly seasoned ‘naked’ side.

Let me tell you- buttery is a perfect way to describe the texture and flavor of salmon at 110 degrees.