Packed with flavor, nutritious, and oh-so-versatile salmon really is a wonderful fish. Despite its obvious benefits, however, salmon also has a reputation for being difficult to cook correctly. Fortunately, Suvie and the sous vide cooking method takes all the guesswork out of preparing this famously fickle fish. With the precision and control of sous vide and Suvie, dry salmon and a smelly kitchen becomes a thing of the past. Follow this simple guide to prepare perfectly cooked salmon every time. 

Temperature and cooking times for Salmon

To really get the best out of salmon try and aim for cooking it between 120°F and 130°F any higher than that and the fish will become dry and unpleasant. 

120°F30-60 minutesRare, tender,  moist, and flaky
125°F30-60 minutesMedium, firm, moist, and flaky
130°F30-60 minutesWell done but still moist

Depending on the thickness of the salmon, we recommend cooking it for between 30-60 minutes. If the salmon is left in the Suvie or sous vide bath for longer than an hour it will start to develop a chalky, dry texture. 

Follow this link to find out more information about Suvie cooking times and temperatures


  • Salmon fillets
  • Salt
  • Pepper
  • Olive oil


  • Suvie or sous vide wand
  • A large pot (if using a sous vide wand)
  • Freezer safe sealable plastic bags


Season the salmon generously on both sides with salt and pepper, place in a sealable freezer bag (remove air from the bag using the water displacement method). Add 2 tbsp of olive oil and seal the bag. 

If you’re using a sous vide wand, pre-heat your water bath to the desired temperature.

Vacuum seal bag using our DIY vacuum-sealing guide. If you want your fish brined you can store in the fridge for at least 30 minutes before cooking to allow the seasoning to penetrate the fish. 

If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 120-130°F for 1-3 hours (based on desired doneness)

Top Zone: Sous Vide at 120-130°F for 1-3 hours (based on desired doneness)

Once the cook is finished, remove the fish from the water bath or pan. 

Remove the fish from the bag and place on a paper towel. The salmon will be quite delicate so try and be as careful as possible. Using some paper towels remove any moisture from the skin. If you prefer skinless salmon remove the skin, this is considerably easier after the fish has been in the sous vide bath. 


You can either enjoy your freshly cooked salmon as is, cold, or seared. If you plan on searing your salmon, follow the directions below:

Heat 1 tbsp vegetable oil in a skillet over high heat. Once the oil begins to smoke place salmon pieces skin down in the pan and sear for about 1-2 minutes. As soon as the skin has crisped remove from the skillet. The longer the salmon remains in the pan the more likely it is for the heat to pass the skin and begin to overcook the interior, so be vigilant and pay close attention to the salmon in this step.

Serve immediately and enjoy!


Should I add oil during the sous vide process?

You don’t have to, but we strongly recommend it. Unlike steak or chicken, fish benefits from a little bit of fat during the sous vide process. 

Can I leave the salmon in sous vide for longer than 60 minutes? 

As with all proteins, at low temperatures, salmon that is left in the sous vide bath for too long will develop a soft texture that some may find unpleasant. At higher temperatures, the fish will become overly dry. 

What’s the chalky white substance on the exterior of the fish?

You may notice a white film forms on the exterior of your fish after it has cooked. This is albumin, a water-soluble protein that coagulates when heated and is completely safe to eat. It’s the same protein you find in egg whites and milk. Simply rinse or carefully brush off the albumin with a paper towel to remove. Note that adding oil to the sous vide bag should help to inhibit the development of the albumin.

Do I need to brine my salmon?

You don’t have to but some find that it enhances the texture of the finished fish. To dry brine salmon, simply season with salt, place in a plastic bag and store in the fridge for at least 30 minutes. 

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Should I remove the skin before the sous vide process?

If you prefer to remove the salmon skin before eating, we recommend waiting until the end of the sous vide process. The heat will have broken down the connective tissue, making the skin far easier to remove. 

Recipes to try

Salmon with Dill Sauce

Sesame-Crusted Salmon

Miso-Glazed Salmon

Salmon and Farro Salad

Salmon and Asparagus Orecchiette

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