Multi Cooker
Sous Vide Salmon
- Main Dish
Our sous vide salmon may be flaky, tender and impossibly juicy – but we didn’t go to culinary school. For refined restaurant quality salmon at home, we simply use the sous vide setting on the Tiger Cookpot.
- Servings 2
- Preparation
- Cooking
Ingredients
- 2 6-ounce salmon fillets
- 2 teaspoons olive oil
- 3-4 sprigs of fresh dill or thyme
- Salt, for sprinkling
Directions
- Place the salmon on a plate and drizzle olive oil on both sides of the fillets. Gently massage the oil to evenly coat the fillets. Sprinkle salt on both sides of the salmon fillets.
- Place the salmon in an airtight storage bag or vacuum seal pack. Add the sprigs of dill and take out as much air as possible (or use a vacuum bag sealer). Seal the bag.
- Add room temperature water to the multi cooker inner pot, until it reaches the MAX line (approx 5.8 cups).
- Add the sealed bag with the salmon to the water.
- Choose the Sous Vide menu setting and set the temperature to 120℉. Set the timer to 40 minutes for thin fillets, or 50 minutes for thicker ones.
- Once the cooking is complete, take the salmon fillets out of the bag and sear them in a skillet on medium high heat, with a little olive oil, until the skin is crispy.
CHEF’S KISS: SOUS VIDE SALMON
We love the rich butteriness of wild caught salmon. Whether it’s gently steamed, quickly sauteed – or used in a raw preparation like salmon maki – it’s a super versatile fish. But when it comes to infusing flavors into salmon – and keeping it juicy in the process – lots of restaurant chefs turn to the sous vide machine for their refined (and expensive!) creations. But there’s no need to drop $38 on an entree tonight. Because you can easily execute this cooking technique at home.
HOW WE MAKE SALMON AT HOME
For the best texture, we use the sous vide setting on the Tiger Multi Cooker. Essentially, we toss the ingredients inside a food storage bag and remove the air – then allow the multicooker to circulate heated water around the packet. That water gently cooks the salmon, while retaining all the natural moisture.
GREAT SIDE DISHES TO SERVE WITH SALMON
SOUS VIDE TIPS AND RECIPE VARIATIONS
- Remove as much air as possible from the food storage bag. This puts the olive oil and fresh dill in direct contact with the salmon filets for the entire cooking time – ensuring that the flavors infuse into the fish. We use a vacuum sealer, but air-tight heavy duty freezer bags work as well.
- Don’t increase the water temperature. The multi-cooker will keep the water temperature constant. Increasing the heat in hopes of speeding up the cooking time might leave you with overcooked salmon instead. Follow our advice from the recipe card above in terms of cook times for thin and thicker filets.
- Add a little heat. If you like things on the spicy side, adding a few dried red chili flakes will do the trick. For smoky heat, try adding Korean gochugaru.
- Serve immediately – or brown the exterior. After removing the cooked fish from the multicooker, it’s ready to eat! But you can also quickly sear both sides of each fillet. Either use a saute pan on the stovetop – or use the multicooker’s saute setting with a little oil for a browned, caramelized exterior.
Products used in this recipe
Electric Multi-Cooker COL-A40U
The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]
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