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Sous Vide Rosemary Garlic Salmon

Sous vide salmon with rosemary and garlic.
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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.

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

Find it online: https://palmersdirecttoyou.com/sous-vide-rosemary-garlic-salmon/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.