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Sous Vide Salmon with Lemon-butter Sauce

Wild Salmon with Herbs & Lemon — Sous Vide, Foolproof

Wild Salmon with Herbs & Lemon — Sous Vide

Omega-3 anchor dinner. Sous vide gives you the same perfect doneness every time; finish with lemon and herbs. Serve over roasted veg and a scoop of whole grains.

Temp: 122–125°F (50–52°C) Time: ~45 min Yield: 2 servings

Silky, tender salmon — finish with lemon & herbs. Optional quick sear for color.

Ingredients

Salt note: If using Diamond Crystal, ~1/4 tsp per fillet. If Morton kosher, use ~1/6 tsp (it’s saltier).

Method

  1. Heat bath: 122–125°F (50–52°C) for silky, medium-rare; up to 130°F (54.5°C) for firmer.
  2. Season & bag: Salt/pepper salmon; add oil, lemon, herbs. Seal or use water-displacement.
  3. Sous vide: 40–45 minutes (up to 60 for thicker pieces).
  4. Finish: Pat dry. Serve as-is or do a very quick hot sear (15–20 sec/side) for a little crust.
  5. Serve: Lemon squeeze, herbs, and plate with veg + grains.

Food safety: Wild salmon is commonly enjoyed rare; if immune-compromised or pregnant, cook hotter (e.g., 130°F+) or choose previously frozen fish.

Mediterranean Diet Points

  • Seafood: ~4 oz cooked fish = 1 point. This recipe easily covers that.
  • Healthy fats: olive oil supports the unsaturated > saturated goal.
  • Make it a plate: Add roasted vegetables (veg point) and 1/2 cup cooked farro or brown rice (whole-grain point).

Variations

  • Garlic-herb: add 1 thinly sliced garlic clove to each bag.
  • Citrus swap: try orange slices + fennel fronds.
  • Scandinavian: dill + lemon + a touch of mustard as a post-cook sauce.

Nutrition (estimates)

Per serving (1 × 6-oz wild fillet + 1 tsp olive oil). Butter finish adds ~35 kcal and ~4 g fat per tsp.

CaloriesProteinCarbsFatOmega-3s*Sodium
~330 kcal ~38–40 g 0 g ~20 g High varies

*Wild salmon is naturally rich in EPA/DHA; amounts vary by species.

Serve With

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