Easy Sous Vide Salmon Recipe with Dill Sauce (2024)

Master the art of sous vide salmon with our foolproof recipe! Unbelievable tenderness, moisture, and flavor, accompanied by an irresistible lemon dill sauce. Plus, tips when using frozen salmon!

You no longer have to worry about uneven cooking, overcooking, or carefully watching your delicate salmon, and I promise it will come out perfect every single time. Instead, use this sous vide recipe and enjoy restaurant-quality salmon filets!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

This recipe works well for all types of salmon varieties!

A fantastic, low-carb main dish recipe! Chill and serve in salads, or eat warm with this creamy dill sauce.

Recommended Tools

• Sous Vide Immersion Circulator – I have the Anova precision cooker
• Zipper-lock bags (freezer bags) or Sous-vide bags
• Vacuum Sealer (optional) while you don’t need one they do make it much easier!
• My favorite Sous Vide cookbook!

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Simple Ingredients for Salmon Sous Vide

• Olive oil| You must brush the flaky salmon and sear after cooking. Use olive oil, avocado oil, or any other neutral oil.
• Salt and pepper| Simple seasoning using kosher salt and black pepper. Freshly ground black pepper is always best!
• Salmon| I used fresh salmonfillets with skin on, mine were about 1 inch thick. See below for instructions on how to cook frozen fillets.
• Garnish| With bright lemon slices and delicate sprigs of fresh dill.
• Dill Sauce| You will need mayonnaise, plain Greek Yogurt, lemon juice, garlic and onion powder, dried dill, and fresh dill.

Get the full recipe in the recipe card below.

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How to Make Easy Salmon with Dill Sauce

Step 1 | Recipe prep

Get started by filling a largepot of water and setting the sous vide wand to 122°F (50° C), allowing the warm water to come to the correct water temperature (your sous vide wand should tell you when it’s reached the temp).

Make sure to pat the salmon dry with some paper towels, then brush the salmon fillets with olive oil, sprinkling on salt and pepper. Then, place the salmon filets in a single layer in a ziplock bag with a slice of lemon and a fresh dill sprig. Remove all the air from the bag using a vacuum sealer or the water displacement method (see below).

How to do the water displacement method

After setting the salmon and other ingredients into the bag, seal it, leaving one corner open. Then, lower the bag into the water bath, pushing it slowly and carefully to remove the air. Before it submerges completely, seal the last corner. Now, your bag should look like you used a vacuum sealer machine!

Step 2 | Sous vide salmon

Submerge and sous vide the salmon fillets in the preheated water for 40 minutes.

Step 3 | Make the dill sauce

In the meantime, combine the mayo, yogurt, lemon juice, garlic powder, onion powder, dried dill, and fresh dill in a small bowl. Mix until the texture is smooth and the sauce ingredients are evenly incorporated. Then, refrigerate the dill sauce until ready to use.

Step 4 | Quick sear, garnish, and serve!

Once the salmon has reached the internal temperature, remove it from the sous vide bath, and allow it to rest for 5 minutes. Then carefully remove it from the bag, and set it on a plate lined with a double layer of paper towels, this is so you can get that crispy salmon skin.

Next, heat a skillet (I used a cast iron skillet) on the stovetop over medium-high heat and add a little olive oil. Sear the salmon skin side down only for 30 to 60 seconds for crispy salmon skin.

Immediately serve the salmon with your homemade dill sauce, a wedge of fresh lemon, and a sprig of fresh dill.

How do you crisp salmon skin after sous vide?

My preferred way to crisp the salmon skin after sous vide is as described above. Pat dry the skin side of the cooked sous vide salmon, then carefully slip the fillets into the hot cast iron pan.

Alternative sous vide salmon cooking temperatures

Here is a quick guide based on your desired doneness and texture of salmon:

• Decrease the temperature to 109.9° F (43.3° C) for a heated through with a sushi-like texture.
• My preferred temp: 122°F (50°C) yields a soft texture, fully cooked – my husband loved it this way!
• More firm texture; increase temperature to 126.5° F (43.3°C) for a slightly more firm texture.
• Flakier and firmer texture; increase to 140°F (60°C) but still moist!

I’ve been having tons of fun experimenting with my sous vide machine! It’s an effortless way to get a delicious dinner on the table or provide an impressive meal for friends and family.

If you’re looking for more fool-proof sous vide recipes, try mySous Vide London Broil,Sous VideChicken Breasts, andSous Vide Boneless Ribeye Steak–Yum!

How to Sous Vide Frozen Salmon

If you’d rather cook from frozen, I’ve got you covered! Follow the recipe as you would with fresh fillets, then cook for an hour and 10 minutes or 70 minutes. If your frozen fillets are thicker than one inch, increase the cooking time accordingly.

Substitutions

This dill sauce is delicious– However, you can get creative with different sauces and flavors!

• Creamy and Cheesy –Gorgonzola Cream Sauce
• Fresh and Herby –Nut-Free Basil Pesto Sauce
• Sweet and Tangy –Homemade Honey Teriyaki Sauce
• Light and Garlicy –Easy Garlic Yogurt Sauce
• Flavorful and Refreshing –Homemade Blender Salsa
• For extra citrus flavor, sprinkle the salmon fillets with fresh lemon zest.
• Chipotle pepper is another excellent seasoning for the tender salmon if you prefer a little more flavor.

Can I brine salmon before sous vide?

Yes, it will add flavor and firm the texture of the salmon, and reduce the chances of that white ooze that can appear on cooked fish. It’s a sciency thing – something to do with albumens.

How to make a brine

• 2 cups water, ¼ cup salt, 1 tablespoon sugar (optional).
• Mix the above ingredients together in a small bowl, stirring until dissolved. Place salmon filets in a freezer ziplock baggie, add the brine, seal the bag and let rest in the fridge 20-30 minutes. When ready to sous vide, leave the fish in a bag, drain the brine, and add oil to the bag, rubbing it all over the fish. Sous vide to desired temperature.

Make Ahead Sous Vide Salmon

This is the beauty of the sous vide cooking process: You can cook your salmon perfectly and save it for later.

If you’re making this salmon recipe in advance to heat later for a quick dinner or lunch, here’s what you need to do: Once completely cooked, add the vacuum-packed salmon to an ice bath immediately. Once chilled, it may be stored in the refrigerator for up to 4 days or frozen for up to 1 month. If you open the bag, be sure to remove as much air as possible before freezing.

Quickly chilling the salmon in cold water halts the cooking process and avoids overcooking when you reheat it later.

How to reheat sous vide salmon

Reheating sous vide salmon is a delicate process to ensure it remains tender and flavorful. Here’s a simple step-by-step guide to do it:

1. Back into the sous vide: My preferred way is to slip it back into the sous vide pot. Allow the salmon to come to room temperature for about 10-15 minutes. Preheat water to 122° F (50°C), make sure it’s vacuum-sealed, then submerge and reheat for 10-15 minutes. Carefully remove the salmon and pat dry, then if desired pan fry skin side only for 1-2 minutes until the skin is crispy.
2. Enjoy it cold in a salad and don’t do a thing!
3. Oven Method: Preheat your oven to 275°F (135°C). Place the salmon fillets on a parchment-lined baking sheet. Cover the salmon loosely with foil to prevent drying out. Reheat in the oven for about 10-15 minutes, or until warmed through.
4. Pan Method: Heat a non-stick skillet over medium heat. Add a small amount of oil or butter to the skillet. Once the skillet is hot, place the salmon fillets skin-side down if they have skin. Cook for 2-3 minutes on each side until heated through.
5. Microwave Method: Place the salmon fillets on a microwave-safe plate. Cover loosely with a damp paper towel to prevent drying. Microwave on medium power (50-70%) for about 1-2 minutes, checking periodically to avoid overheating. Let the salmon sit for a minute or two before serving to ensure even heating.

Frequently Asked Questions

What to serve with Salmon with Lemon Dill Sauce

1. Cilantro Lime Rice {A Chipotle Copycat}
2. Air Fryer Asparagus Recipe
3. Roasted Brussels Sprouts with Honey Balsamic Glaze
4. Roasted Rosemary Red Potatoes

Best sides to serve with sous vide salmon

Here are a few of our favorite sides to enjoy with salmon sous vide! Go simple and steam or roast some broccoli or air fry asparagus or go fancy and make this roasted broccoli and sweet potatoes or for a great low-carb meal, make this broccoli cauliflower casserole.

Best bread to serve with sous vide salmon

While adding bread wouldn’t be low-carb, life is bread! So try a few of our favorites! Since this salmon sous vide is so simple, make these easy yeast rolls for beginners, try a quick 4-ingredient Irish soda bread or these 2 ingredient biscuits!

More Complimentary Sauce and Entree Recipes

• Ina Garten Beef Tenderloin
• Air Fryer Halibut
• One Pan Tuscan Chicken
• Raspberry Glazed Salmon

Patience plays a big role in sous vide cooking. So, take your time! Let the salmon cook at the recommended temperature for the right time for the best results.

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