A step-by-step guide to perfectly cooked salmon every time.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sous Vide Everything | 2020-03-24 13:15:00 |  999,102 Views |
Sous Vide Basics: SALMON and SAUCES
Think chicken breasts are delicate? Salmon is a whole lot better. With practice you can get to the point where you can get a perfectly medium-rare center on a piece of poached or pan-fried salmon. But practicing with salmon can get pricey and using a sous vide immersion circulator guarantees perfectly juicy tender results every time. Sous vide also allows you to achieve textures you never thought possible from buttery-soft to meltingly tender and flaky yet moist.
Serious Eats / J. Kenji López-Alt
The downside to cooking salmon (and other flaky fish) sous vide is that the fish becomes very delicate after cooking meaning you have to be careful when handling it to avoid flaking before it hits the plate. But that’s a small price to pay for the juiciest fish you’ll ever taste.
