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Sous Vide Rosemary Garlic Salmon
Achieve perfectly tender and flavorful salmon with this Sous Vide Rosemary Garlic Salmon recipe. Infused with fresh rosemary and garlic, this dish is simple yet elegant, perfect for any occasion.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
4 (6-ounce) salmon fillets
2 tablespoons olive oil
4 sprigs fresh rosemary
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- 1 lemon, sliced thinly
Instructions
1. Prepare Ingredients:
- Preheat the sous vide water bath to 125°F (52°C) for medium-rare or 130°F (54°C) for medium.
- Pat the salmon fillets dry with paper towels.
2. Bag and Seal:
- Season the salmon fillets with salt and pepper on both sides.
- Place each fillet in a sous vide bag. Add a drizzle of olive oil, a sprig of rosemary, and a portion of minced garlic to each bag. Top each fillet with two slices of lemon.
- Use a vacuum sealer or the water displacement method to remove the air from the bags and seal them tightly.
3. Cook in Sous Vide:
- Submerge the sealed bags in the preheated water bath. Cook for 45 minutes.
3. Finish and Serve:
- After cooking, remove the salmon from the bags. If desired, sear the salmon quickly in a hot skillet with a bit of olive oil to add a crispy exterior.
- Serve the salmon hot, garnished with the cooked lemon slices and rosemary sprigs from the bag.
Notes
Serve with a side of roasted vegetables, a fresh salad, or over a bed of rice or quinoa.
The sous vide method ensures the salmon is cooked evenly and retains its natural moisture and flavor.
Nutrition
- Serving Size: 1 salmon fillet (6 ounces)
- Calories: Approx. 250 calories