Spring Salmon Recipe

Spring Salmon Recipe

April 5, 2019
Springtime in my household means one thing: salmon! My dad and brother are both avid fishermen, and that’s just fine by me, as I get to enjoy the bounty.

Around this time every year, they start bringing home my favorite fish of all: Spring Chinook Salmon. If you’re ever lucky enough to get your hands on this fatty, delicious fish, your life will be forever changed.

It’s completely unlike other salmon you’ll eat because of its insanely high fat content. It melts like butter in your mouth. And there’s no better way to render that fat and keep it a perfect rare than using sous vide to cook it!

In my opinion, the best way to eat salmon is rare, but we’ve provided you with some temperature options depending on what you prefer.

Perfectly good salmon doesn’t need much to make it shine, so I like to serve it with a simple lemon dill sauce. Even better, this sauce is delicious drizzled over your favorite sides, like roasted potatoes and veggies.


Sous Vide Salmon with Lemon Dill Sauce
Serves 6-8
Prep Time: 10 mins
Cook Time: 45 mins - 1 hour


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,
  • 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.

Meet the Author

We are thrilled to have Chelsea Cole from A Duck’s Oven and author of “Everyday Sous Vide: It’s All French to Me” as our resident blogger. She’s here to share some of her favorite sous vide recipes with you all and keep you up to date on the latest sous vide cooking tips.