Salmon

There is nothing more delicious than wild salmon cooked perfectly rare to medium-rare. The perfect temperature for Sous Vide cooking salmon is 116F/47C to 118F/47.5C producing shiny and succulent flesh.

For safety, to eat salmon rare or medium-rare, the best bet is to buy salmon suitable for eating raw or fresh sushi-grade fish. Some gourmet may prefer salmon cooked at higher temperature for health or other reasons. The beauty of sous vide cooking is that foods can be precisely cooked in your preferred temperature.




Salmon cooking temperature vs time



40°C salmon with potato juice, Jerusalem artichoke and sea vegetables

            

 

Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves

         

 

Sous Vide Diver Scallops

           

 

Sous Vide Salmon Steaks

             

 

Wild Salmon Sous Vide with Lemon Wasabi Aioli 

             

 

 

 

Sous Vide Shrimps
Temperature           57 deg C
Time                        30 min