Sous Vide Salmon with Dill & Lemon Butter
Perfectly tender salmon cooked sous vide, finished with a bright dill and lemon butter sauce that complements its rich flavor without adding carbs. This american-inspired keto (low-carb) ready in about 90 minutes pairs (5 oz each) salmon fillets, unsalted butter, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 (5 oz each) salmon fillets
- 3 tbsp unsalted butter
- 2 tbsp, chopped fresh dill
- 1, zested and juiced lemon
- 1 clove, minced garlic
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Season salmon fillets with 1/4 tsp salt and 1/8 tsp black pepper on both sides. Place in a vacuum-sealed bag with 1 tbsp olive oil and 1 minced garlic clove, removing air before sealing.
- Step 2: Set sous vide water bath to 120°F (49°C) and submerge bag. Cook for 1 hour for medium-rare, or 1.5 hours for medium.
- Step 3: While salmon cooks, melt 3 tbsp butter in a small saucepan over medium heat. Add 1 tbsp chopped dill, lemon zest, and 1 tbsp lemon juice, stirring constantly until fragrant (1-2 minutes).
- Step 4: Remove salmon from bag, discarding any oil. Pat dry with paper towels, then sear in a hot skillet with 1 tsp butter for 45 seconds per side until golden edges form.
- Step 5: Pour warm dill butter sauce over salmon fillets, ensuring each piece is generously coated with the glossy sauce and fresh dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sous Vide Salmon with Dill & Lemon Butter take to make?
Total time is about 90 minutes (15 min prep + 75 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 Sous Vide Salmon with Dill & Lemon Butter?
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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Sous Vide Salmon with Dill & Lemon 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 Sous Vide Salmon with Dill & Lemon 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.
Is Sous Vide Salmon with Dill & Lemon Butter low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
