Sous vide cilantro lime salmon is what dreams are made of. The salmon is cooked to perfection using a sous vide, then covered in a delicious cilantro lime butter sauce. The result? A masterful tasting salmon that you can whip out for any occasion.
Time and Temperature
Cooking salmon at 52.5C/126F 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 126F 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 Cilantro Lime Salmon
- 1 lb fresh salmon
- 2 cloves garlic, minced
- 2 1/2 Tbsp fresh lime juice
- 1/2 Tbsp honey
- 2 Tbsp unsalted butter
- 1/4 tsp cumin
- 1/3 cup fresh cilantro, chopped
- Salt and pepper to taste
Set sous vide machine to 52.5C/126F.
In a bowl, mix together 1 Tbsp melted butter, lime juice, honey and garlic.
Salt and pepper the salmon fillet to taste, and sprinkle cumin on top of the salmon. Put the salmon in a freezer bag with garlic lime butter mixture. Add a majority of the chopped cilantro to the bag, leaving some for garnishing. 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 salt and pepper to taste. Discard the cilantro from bag, and set the lime butter sauce aside.
Heat medium size pan on high and add 1 Tbsp of butter. Sear for 30 to 60 seconds on each side. Remove from pan and place on plate. Lower the heat to medium, add sauce from bag and simmer for 1 minute. Pour the sauce on top of the salmon, garnish with chopped cilantro and enjoy!
The salmon will be extremely delicate once it finishes cooking in the sous vide. Make sure to handle it gently when removing from bag and searing on the pan.