How To Cook Sous-Vide Salmon Filet With Thyme: Simple Steps For Delicious Results

 Cooking salmon to perfection can be a challenge, but with sous-vide, you can achieve restaurant-quality results every time. This method ensures your salmon filet is tender, juicy, and packed with flavor. In this blog, we’ll walk you through the simple steps to make sous-vide salmon filet with thyme.

Sous Vide Salmon Steak

 Ingredients:

2 pounds of salmon filets

1 tablespoon of salt

Fresh thyme

1 teaspoon of olive oil

Step-by-Step Guide:

 1. Season the Salmon

Start by sprinkling 1 tablespoon of salt evenly over the 2 pounds of salmon filets. This will help enhance the natural flavors of the fish and ensure it’s well-seasoned throughout.

 2. Prepare the Sous-Vide Bag

Place the seasoned salmon filets into a SealVax reusable food bag. Add a little bit of fresh thyme for that aromatic herb flavor that pairs perfectly with salmon. Drizzle 1 teaspoon of olive oil into the bag. The olive oil will not only add flavor but also help keep the salmon moist during the cooking process.

 3. Vacuum Seal the Bag

A quick tip for successful vacuum sealing: use the liquid isolator while sealing the bag. The vacuum seal technology, combined with the liquid isolator, will speed up the marination process and protect the electronics involved in sealing. This step is crucial to ensure your salmon filets are properly sealed and ready for sous-vide cooking.

 4. Sous-Vide Cooking

Preheat your sous-vide machine to 120°F. Once it reaches the desired temperature, submerge the vacuum-sealed salmon filets into the water bath. Let them cook for 1 hour. The precise temperature control of sous-vide cooking ensures your salmon will be cooked evenly and retain its natural juices, resulting in a perfectly tender and moist filet.

 5. Prepare for Searing

After the sous-vide cooking is complete, remove the salmon filets from the bag and pat them dry with towels. This step is important to remove any excess juice or oils, which will help achieve a nice sear.

 6. Sear the Salmon

Heat some oil in a pan over medium-high heat. Once the oil is hot, place the salmon filets into the pan, skin side down. Fry the fish for a total of two minutes. This quick sear will give the salmon a crispy exterior while keeping the inside tender and juicy.

 7. Serve and Enjoy

Your sous-vide salmon filet with thyme is now ready to be served. Pair it with your favorite side dishes, such as roasted vegetables, a fresh salad, or a light quinoa pilaf. The result is a delicious, gourmet meal that’s sure to impress.

 Why Sous-Vide?

Sous-vide is a cooking method that involves sealing food in a bag and cooking it in a water bath at a precise temperature. This technique has several benefits:

Precision: Sous-vide allows you to cook your food to the exact temperature you desire, ensuring perfect doneness every time.

Consistency: Because the water bath maintains a constant temperature, your food is cooked evenly from edge to edge.

Flavor Retention: Sealing the food in a bag locks in flavors and moisture, resulting in a juicier and more flavorful dish.

Quick Tips for Perfect Sous-Vide Salmon:

Quality Matters: Start with high-quality, fresh salmon filets for the best results.

Use Fresh Herbs: Fresh thyme adds a wonderful aroma and flavor to the salmon.

Pat Dry: Ensure the salmon filets are dry before searing to achieve a crispy exterior.

By following these simple steps, you can master the art of cooking Sous Vide Salmon Steak with thyme. It’s a foolproof method that guarantees delicious, restaurant-quality results every time. Whether you’re cooking for a special occasion or just a weeknight dinner, this sous-vide salmon recipe is sure to impress. For more detailed recipes and cooking tips, visit our website.