Low-Temperature Sous-Vide Salmon with Lemon Dill
Delicate salmon cooked sous-vide at low temperature, infused with lemon and fresh dill for a moist, tender finish. This french-inspired seafood ready in about 55 minutes pairs salmon fillet, salt, lemon slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, 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.
Ingredients
- 6 oz salmon fillet
- 1/2 tsp salt
- 3 slices lemon slices
- 2 sprigs fresh dill sprigs
- 1 tbsp olive oil
- 1/4 tsp black pepper
Instructions
- Step 1: Season 6 oz salmon fillet with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Place the fillet in a vacuum bag along with 3 lemon slices and 2 fresh dill sprigs, then vacuum seal.
- Step 2: Preheat a sous-vide water bath to 120°F (49°C) for a tender, slightly rare texture. Submerge the bag and cook for 45 minutes.
- Step 3: Remove salmon from the bag and gently pat dry. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat.
- Step 4: Sear salmon skin-side down for 1 minute until the skin crisps but the flesh remains tender. Remove immediately and plate with extra fresh dill garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Temperature Sous-Vide Salmon with Lemon Dill take to make?
Total time is about 55 minutes (5 min prep + 50 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 Lemon Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillet from drying out.
Can I substitute ingredients in Low-Temperature Sous-Vide Salmon with Lemon Dill?
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 Lemon Dill for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Lemon Dill?
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.
