This sous vide cajun blackened salmon will transport you straight to the buzzing city of New Orleans. In this recipe, we share our secret blend of herbs and spices to create a masterful, cajun inspired seasoning mix. Apply this seasoning liberally on tender and juicy sous vide salmon and you’ve got yourself one delicious meal.
The recipe calls for more seasoning then you should apply on the salmon, but we’ve got a feeling you won’t mind. The cajun seasoning is so good, you may just have to use the extras on everything for the next week.
Time and Temperature
Cooking salmon at 53C/128F for 45 minutes is our favorite time and temperature. Cooking the fish for 45 minutes is the sweet spot for a tender, juicy salmon. Also, cooking at a temperature of 128F results in a firm fish with unbelievable texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).
Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Cooking fish sous vide yields a unique texture that you can’t achieve through other cooking methods, and is worth trying. For example, cooking at lower temperatures like 110F results in an incredibly tender and soft fish, similar to the texture of sashimi. To explore other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Cajun Blackened Salmon
- 1 lb fresh salmon
- 1 1/2 tsp salt
- 2 tsp garlic powder
- 2 1/2 tsp paprika
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
Set sous vide machine to 53.5C/128F.
In a jar, mix together salt, paprika, black pepper, onion powder, garlic powder, oregano, thyme and cayenne pepper to create cajun seasoning mix.
Season the salmon with cajun seasoning to taste. Place the salmon in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes.
Remove bag from bath. Gently take salmon out of the bag, pat dry and lightly re-season with cajun seasoning.
Heat medium size skillet on high and add oil. Sear for 1 -2 minutes fish side down, and 1 minute skin side down. Remove from pan, serve and enjoy!
The salmon will be extremely delicate once it is cooked sous vide. Make sure to handle the fish with care when removing it from the bag or flipping on pan to prevent it from breaking apart.