How to cook salmon sous vide

How to cook salmon sous vide

Cooking salmon sous vide locks in the wonderful flavour and moisture of the fish after having marinaded it first. It enables you to cook the fish perfectly all the way through every time.


  • 2 salmon fillets, both weighing 200g
  • 50ml of soy sauce
  • 50ml of maple syrup
Place the salmon into a vacuum pouch with the soy sauce and maple syrup and seal. Refrigerate for 24 hours
Preheat the water bath to 50c. Drain the salmon and put into a fresh bag
Cook for 20 minutes and remove from the bag, pat dry on kitchen towel
To finish the salmon, quickly sear in a hot pan on both sides until golden brown


Try using different marinades in the bag, sesame oil, dill, black pepper and even beetroot juice make good alternatives. The marinade in the video is just an example.

Serving suggestions