Low-Temperature Sous Vide Salmon with Citrus Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately cooked salmon using low-temperature sous vide technique to maintain moistness, topped with a bright citrus herb butter for a refined dish. This french-inspired seafood ready in about 55 minutes pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 10 min Cook: 45 min Serves 4 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 salmon fillets each weighing 6 oz with 1 1/2 tsp salt and 1 tsp black pepper evenly on both sides.
  2. Step 2: In a small bowl, mix 4 tbsp softened unsalted butter with 1 tsp lemon zest, 1 tsp orange zest, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, and 1 minced garlic clove until well combined.
  3. Step 3: Place each salmon fillet into individual vacuum-seal bags with a quarter of the citrus herb butter, sealing tightly.
  4. Step 4: Set sous vide cooker to 125°F (52°C) for a tender, medium-rare texture. Submerge sealed bags and cook for 45 minutes.
  5. Step 5: After cooking, remove salmon from bags and gently pat dry. Serve immediately topped with any remaining citrus herb butter from the bags.

Frequently asked questions

How long does Low-Temperature Sous Vide Salmon with Citrus Herb Butter take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Temperature Sous Vide Salmon with Citrus Herb Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Low-Temperature Sous Vide Salmon with Citrus Herb Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Temperature Sous Vide Salmon with Citrus Herb Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Temperature Sous Vide Salmon with Citrus Herb Butter?

French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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