Whole 30 Sous Vide Salmon

Total time1 hr 10 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on, pin bones removed
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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 garlic cloves, thinly sliced
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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