For a restaurant-worthy meal enjoyed in the comfort of your own home, look no further than this delicious salmon filet with mustard dill cream sauce. We sous vide wild, sockeye salmon filets to perfect doneness (if using farmed salmon, increase the temperature to 125° or 130°F) and finish them with a rich pan sauce composed of shallots, white wine, mustard, cream, and dill. We love the bright herbaceousness of dill, but you can substitute parsley or tarragon if you prefer.

Salmon with Mustard Dill Cream Sauce

  • Servings: 2
  • Difficulty: 2 hours and 15 minutes
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  • 8 oz skinless sockeye salmon, vacuum-sealed
  • 1 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • ½ cup dry white wine
  • ¼ cup water
  • ⅓ cup heavy cream
  • 1 tbsp grainy Dijon mustard
  • 2 tbsp chopped fresh dill


1) Place salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Fill reservoir, input settings, and Cook Now or Schedule. 

My Cook > Multi-Zone Settings

Protein: 120°F for 1 hour

Vegetable: 0 minutes

Starch: 0 minutes 

2) Just before the salmon is done cooking, melt butter in a medium saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in wine and ¼ cup water and bring to a simmer. Cook for 2 minutes until slightly reduced. Whisk in cream and mustard, stirring frequently until thickened, about 3 minutes. Remove from heat and stir in dill. Season to taste with salt and pepper. 

3) After the salmon is done cooking, remove from packaging and pat dry. Divide between plates and pour sauce over top.


Nutritional Information per serving (2 servings per recipe): Calories 390, Total Fat 24g, Total Carbohydrates 3g, Total Sodium 1410mg, Total Protein 26g

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