Simple Crispy Skin Salmon

I love meat. I really do. And I think the Sous Vide method of cooking is amazing for it. But I have a confession to make. It’s going to come as a shock. You might want to sit down…

I think Sous Vide does better with fish!

I know you’ll say I’m nuts but with such a delicate protein it’s so easy to overcook with other methods. So today, I’m going to give you a super simple recipe for one of my favorites. Salmon.

🔪Prep Time 20 minutes

👨‍🍳Cooking Time 5 minutes

🛁Sous Vide Time 45 minutes @115F/46C

🐟 Total Time 1 hour 10 minutes



  • 2- 6oz Portions Salmon
  • Salt to taste
  • Fresh Dill, Thyme
  • Any high smoke point oil.


Prepping the Salmon

Coat the Salmon portions with the salt. Let Sit for 15-20 minutes. Then seal in BPA Plastic bags with fresh aromatics. Dill or thyme go wonderfully.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 115F/46C and place bags in bath. I find salmon tending to float so you may need to find a way to keep them under water. I find a well placed spoon to work fine.


Remove the Salmon from bath and GENTLY pat dry with paper towels. Salmon is extremely delicate when it comes out. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

Of course, you don’t need to sear the salmon. It is perfectly delicious as it is. If you dont sear, I would recommend removing the skin. If you would like to sear, go ahead and break out the TORCH……haha just kidding we wont be using the torch today.

A skillet is all you will need. Heat the pan on medium high till it gets up to temperature. Add your oil and place the salmon skin down for about 45-60 seconds. Flip and kiss the other side for about 30 seconds.

Now your amazing salmon is ready and dinner is served. Here it is served with a spicy bravas sauce and some sautee mushrooms.

If you’re interested in getting started with Sous Vide cooking, head on over to my gear page where I have most of the stuff listed with links to where you can get yours!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

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This is me. I am Groot.


  1. Hey James!
    As I was reading the recipe, I believe I saw what I thought was the best way to start the process. You said to put the fish in the water after setting the temperature. I’ve read in other recipes to allow that water to come up to temperature before submerging the meat. It would seem better for the meat to come up to temperature with the water, correct?

    1. Kim, thanks for taking the time to comment. Most times my meat or fish is coming from room temp and the hot water I fill the tub with comes out at 113 degrees. So it’s not important when you submerge the protein. I hope that helps!

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