Sous Vide Salmon

Step by step

1. Fill a stockpot with water and set the temperature to 49°C.

2. Salt the salmon and let it rest for 30 minutes at room temperature.

3. Place the salmon in a vacuum-sealing bag, seal it, and vacuum to remove the air.

4. Fully submerge the bag in the 49°C water and cook for 45 minutes.

5. Remove the bag from the hot water and place it in an ice bath to cool. Use the salmon for salads, hand rolls, or a charcuterie board.

6. Tip: You can also sous vide the salmon with thinly sliced lemon for a citrusy flavour!