Perfectly Cooked SOUS VIDE SALMON | Avid Armor

Today we're cooking up some sous vide salmon to delicious perfection. Our end result is perfectly tender, flakey and moist salmon. This recipe only take about 45 minutes, and helps you make the perfect weeknight meal.
Check out the recipe on our blog avidarmor.com/blog/our-favori... and read the description below, or watch this quick video to see how we perfectly sous vide this salmon.
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Our Favorite Sous Vide Salmon Recipe
Avid Armor’s guide sous vide salmon, perfectly cooked every time.
Salmon can be expensive and sometimes difficult to cook. That’s why our favorite way to cook salmon is via sous vide, because it guarantees perfectly tender and moist results every time. It also allows us to achieve a wide variety of textures. For this recipe we sous vide salmon at 120 degrees for 45 minutes for perfectly tasty results. Cooking sous vide makes it easy to cook salmon perfectly every time, without the risk of overcooking or burning the food. You can achieve a variety of customizable and repeatable results by adjusting the temperature.
Equipment We Used
Avid Armor Vacuum Sealer
Sous vide precision cooker
Nonstick skillet
Ingredients
4 salmon fillets
Salt
Pepper
2 tablespoons olive oil
Dill
2 teaspoons vegetable oil, for serving seared
Directions
Season all sides of the salmon generously with olive oil, salt, pepper and dill.
Place salmon in a single layer in a gallon-size vacuum sealer bag, or in batches in quart-size bags, and then vacuum seal the bags. Once vacuumed sealed, you can refrigerate or freeze your salmon until you’re ready to cook it.
Once you're ready to start cooking, use your sous vide precision cooker to preheat your water bath according to the above temperature chart. Our preferred temperature is 120°F. Once the water bath has reached the desired temperature, cook 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches. If your salmon is frozen, simply add an hour of cook time.
After the time is up, your salmon is done cooking and is ready to be served. Remove the vac bags from the water bath and open them. The salmon will be very delicate so be careful as you remove it from the bags.
Serve Seared: Heat vegetable oil in a skillet over medium heat, once the oil begins to simmer, add the salmon to the pan, and cook for 15-20 seconds, gently flip the salmon over and cook the other side for another 15 seconds. If you salmon has skin on it still, sear that side for 1 minute to 1 ½ minutes.

[@tubularfrog]

If you fold back the first 3 - 4 inches of the bag opening the oil and seasoning won't get on the area where you seal the bag. When ready to seal, fold the bag edge back into place.

[@OutdoorsAllie]

Did this last night with venison! Turned out great!

[@Avidarmor]

Yesssssss! It sounds delicious!

[@LASkally]

Yes! Love this! You guys are hilarious and looks delicious!

[@Avidarmor]

Thanks for watching! Keep an eye out for more videos coming soon 👍

[@sidneycooper]

Good video! I haven't tried to sous vide salmon yet, mainly steak, chicken, and impossible burgers.

[@Avidarmor]

Thanks! How did they come out???

[@amongthecrickets935]

What food sealer is that you’re using?

[@Avidarmor]

That’s our A420 Vacuum Sealer it’s available on our website avidarmor.com

[@llamb7518]

That’s a lot of work. Why not just marinate the salmon and then grill it… or fry or whatever the preferred method? I don’t get the whole spending $.12 per Avidan armor bag and the time it takes to sous vide when you can simply stick it in the marinade overnight grill it the next day. Is the taste exceptional over the more simple method? I really am trying to understand. I even bought a sous vide thinking that I’m missing out on something. Returned the first one because it just wasn’t my groove and then recently bought another one because… Everybody thinks it’s such a big deal But then again, I’m a pretty simple gal.

[@Avidarmor]

We recommend doing some research into sous vide cooking and the benefits. This is just one article that we like to refer to - modernistcuisine.com/mc/why-cook-sous-vide/#:~:text=Precise%20temperature%20control%20and%20uniformity,juicy%20and%20pink%20every%20time.

[@TheGoonSquadd]

If you returned it after the first try then you didn’t even given it a try.. it’s used in every Michelin star restaurant for a reason. The steaks come out perfect every time. Once you master steaks you move onto other meats/fish.

[@llamb7518]

I didn’t return it after first try. I returned the FIRST one. And I’m not asking about Michelin star restaurants. I’m asking about flavor and convenience.

[@TheGoonSquadd]

@@llamb7518 I misread it then I thought you returned it completely. But that’s what I am saying. Flavor wise you can’t get any better. That is why it is used by them. It comes out perfect every single time. Throw your marinade in the bag while you souse vide it. Try different marinades. You can use grill mates and throw them in the bags. And try different temps + or - 2 degrees till you get it how it’s perfect for you. Then get that perfect sear on the grill or cast iron. Telling you… when you have it down to a science it’s worth it. I don’t have the fancy vacuum sealer either like some people do. I bought the amazon one that looks like a basketball air pump that came with like 30 reusable bags. And if they get to dirty I throw them away. You don’t have to bust it out every single time you cook a steak. And obviously not for a fam bbq. But it’s great a when your like I want to eat restaurant quality perfection.

[@llamb7518]

@@TheGoonSquadd OK, I took out the sous vide and pulled steaks from our half beef! Going to get serious about this now. Thank you

[@WhollySchiit]

Make sure you don't sous vide fresh salmon. A total parasite infestation.