New This Month

Simple Sous Vide Salmon

For a flavorful new way to prepare salmon, try this science-inspired technique from chef Nathan Myrvold's "Modernist Cuisine."

Source: The Martha Stewart Show


  • 5 tablespoons coarse salt
  • 3 tablespoons sugar
  • 4 (600g) salmon fillets
  • 1/2 cup olive oil or melted, cooled unsalted butter
  • Coarse salt and freshly ground pepper
  • 6 tablespoons unsalted butter


  1. Fill a large bowl with 4 1/2 cups water. Add salt and sugar; stir to dissolve. Submerge salmon in brine mixture and transfer to refrigerator for 5 hours.

  2. Drain salmon. Fill a large saucepan with 115-degree water. Place each salmon fillet in a resealable plastic bag along with 2 tablespoons oil. Seal each bag, squeezing out as much air as possible.

  3. Place filled bags in the 115-degree water and cook until salmon's internal temperature reaches 113 degrees, about 24 minutes, taking care that the water retains its temperature. Remove fillets from bags and transfer to a plate.

  4. Melt butter in a nonstick skillet over medium-low heat. Season fillets with salt and pepper. Cook fillets, turning once, about 30 seconds per side. Serve immediately.

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