Low FODMAP Sous Vide Salmon
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced into rounds
For the pan sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ cup dry white wine
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot or deep container with water and attach the immersion circulator. Set the temperature to 130°F (54°C) and allow the water to come fully up to temperature.
- 2
Pat the salmon fillets dry with paper towels and season all over with the kosher salt and black pepper. Place each fillet in a separate zip-lock bag (or vacuum-seal bag) with 1 thyme sprig and 2–3 lemon slices. Seal the bags using the water-displacement method for zip-lock bags: lower the bag slowly into the water bath until only the zipper is above the surface, then seal — this pushes out the air. For vacuum-seal bags, seal with a vacuum sealer.
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