1, 1-1.5 pound (.45-.68 kg) salmon fillet
1.5 tsp (1 g) kosher salt
½ tsp (.5 g) freshly cracked black pepper
Lemon Dill Sauce
1 tsp (5 mL) olive oil
3 tbsp (30 g) minced shallot (about 1 shallot)
½ cup (120 mL) dry white wine
2 tbsp (30 g) lemon juice
¼ cup (½ stick or 2 oz) cold butter
2 tbsp (8 g) chopped fresh dill
Extra sprigs of dill (for garnish)
- Preheat water bath to 115 degrees F (46 degrees C) for rare, 120 degrees F (49 degrees C) for medium-rare,125 degrees F (52 degrees C) for medium-well, and 130 degrees F (54 degrees C) for well. We recommend medium-rare.
- Season the salmon fillet generously with kosher salt and pepper.
- Place in vacuum sealable bag and seal. Add to water bath and cook for 45 minutes - 1 hour.
- While the salmon is cooking, prep the sauce. Heat olive oil in a skillet over medium-low heat. Add shallots and cook, stirring occasionally, until fragrant (2-3 minutes). Add the white wine and lemon juice. Let simmer, stirring occasionally, for 1-2 minutes. Reduce heat to low and add the butter 1 tbsp at a time, stirring to melt the butter and thicken the sauce. Once completely incorporated, remove from heat and stir in the chopped dill.
- When done cooking, remove from vacuum sealed bag and place on a platter.
- Drizzle sauce over the salmon fillet. Garnish with the sprigs of dill if desired and serve.