Fine Dining Salmon Sous Vide Steak: Elegant Recipe

Name: Fine Dining Salmon Sous Vide Steak: Elegant Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 2
Cuisine: Fine Dining / Modern European
Ingredients: 2 pieces Salmon Fillet (Skin on, about 180-200g each); 2 tablespoons Olive Oil (Extra virgin); 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black Pepper (Freshly ground); 2 sprigs Fresh Dill (For aroma); 1 tablespoon Butter (Unsalted)

Elevate your home cooking with this exquisite fine dining salmon sous vide steak recipe. Achieve perfectly tender and moist salmon with a crispy skin, ideal for a gourmet meal or a special occasion. This step-by-step guide covers everything from precise sous vide cooking to elegant plating techniques. Discover the secrets to restaurant-quality salmon right in your own kitchen.

#Salmon

#Sous Vide

#Steak

#Fine Dining

#Recipe

#Chef

#Plating

#Seafood

#Healthy

Perfectly Seasoned Salmon Fillet

Recipe Information

10m

Prep Time

55m

Cook Time

1h 5m

Total Time

Servings

Medium

Fine Dining / Modern European

Korean

Nutrition (per serving)

450

Calories

40g

Protein

Carbs

30g

Fat

Salmon in Sous Vide Bath

Ingredients

Salmon Fillet
(Skin on, about 180-200g each)
2 pieces
Olive Oil
(Extra virgin)
2 tablespoons

Salt
(Or to taste)
1 teaspoon
Black Pepper
(Freshly ground)
1 teaspoon
Fresh Dill
(For aroma)
2 sprigs
Butter
(Unsalted)
1 tablespoon

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy Seared Salmon Skin

Instructions

0/5 completed

1
Prepare the salmon: Pat salmon fillets dry with paper towels. Season generously with salt and black pepper on both sides. Place a sprig of fresh dill on each fillet.
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3m
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Prepare the salmon: Pat salmon fillets dry with paper towels. Season generously with salt and black pepper on both sides. Place a sprig of fresh dill on each fillet.
3m
Drying the salmon ensures a better sear and crispier skin later.
2
Vacuum seal the salmon: Place each seasoned salmon fillet into a separate vacuum seal bag. Drizzle a little olive oil into each bag. Seal the bags, removing all air.
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2m
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Vacuum seal the salmon: Place each seasoned salmon fillet into a separate vacuum seal bag. Drizzle a little olive oil into each bag. Seal the bags, removing all air.
2m
If you don't have a vacuum sealer, use the displacement method with a zip-top bag and a pot of water.

3
Cook in sous vide bath: Preheat your sous vide water bath to 48°C (120°F). Submerge the sealed salmon bags in the water bath and cook for 45 minutes to 1 hour for medium-rare to medium doneness.
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50m
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Cook in sous vide bath: Preheat your sous vide water bath to 48°C (120°F). Submerge the sealed salmon bags in the water bath and cook for 45 minutes to 1 hour for medium-rare to medium doneness.
50m
Ensure the bags are fully submerged for even cooking. Use weights if necessary.
4
Sear the salmon: Remove salmon from bags and pat very dry. Heat a skillet over high heat with olive oil. Once hot, add butter and sear salmon, skin-side down, for 2-3 minutes until crispy. Flip and sear flesh side for 30 seconds.
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5m
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Sear the salmon: Remove salmon from bags and pat very dry. Heat a skillet over high heat with olive oil. Once hot, add butter and sear salmon, skin-side down, for 2-3 minutes until crispy. Flip and sear flesh side for 30 seconds.
5m
A super hot pan is key for crispy skin. Be careful not to overcook as it's already cooked through.
5
Plate and serve: Carefully transfer the salmon to serving plates. Garnish with additional fresh dill or other accompaniments as desired, such as roasted asparagus or a lemon wedge. Serve immediately.
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2m
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Plate and serve: Carefully transfer the salmon to serving plates. Garnish with additional fresh dill or other accompaniments as desired, such as roasted asparagus or a lemon wedge. Serve immediately.
2m
Consider a light sauce like a lemon-butter sauce to complement the delicate flavor of the salmon.