Sous Vide Salmon






  • 4 (113g) salmon fillets
  • 1 tablespoon (15 ml) olive oil
  • 1 lemon, zest only
  • salt and pepper to taste
  • 2 tablespoons (30g) Honey Dijon Mustard
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) milk
  • 1 tablespoon (14g) butter, melted





  • Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.)
  • Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest.
  • Put two fillets, slightly separated, into each of two small (quart/0.9 liter) cooking pouches and vacuum seal.
  • Submerge the pouches in the water oven and cook for 20 to 30 minutes.
  • Meanwhile, in a small bowl, combine Honey Dijon Mustard, Worcestershire sauce, milk and melted butter. Set aside.
  • Remove the pouches and open them. Remove the fillets and pat them dry with paper towels.
  • Sear the salmon in pan