Sous-Vide Salmon With Caper-Parsley Vinaigrette Recipe (2024)

Pasteurization is not simply a factor of meeting a predetermined temperature, it is also a function of time. If you are cooking with a conventional method, momentarily hitting a temperature is required. However, for sous vide techniques foods are held for prolonged periods, sometimes hours at cooking temperatures. Best to consult a sous vide food safety guide than to rely on single temperature guidelines designed for conventional grilling, roasting, or frying.

Anyone with a less-than-perfect immune system should never eat meat, fish or poultry than is not at least pasteurized. The minimum temperature for pasteurization is 130 degrees Fahrenheit (medium rare).If you have any doubt, pasteurize animal foods using the sous vide method unless you're going to cook them to 165 degrees by direct heat.

I sous vide salmon to 125 degrees, then sear it in a blazing hot pan. It's consistently moist, tender and flaky. That worked well in this recipe, but I like salmon to be fully cooked. I've also started pasteurizing eggs to 130 degrees in a sous vide so I can enjoy homemade mayo and caesar salads again.

I made only the Caper-Pasley Vinaigrette to top salmon cooked our normal way in a caste iron pan. Outstanding addition to the salmon. This bright and refreshing topping has many possibilities for topping vegetables and other fish, not to mention a salmon burger!

If you're not holding it at temp for very long, it should be fine, as long as the fish is fresh and you trust the source. It's when you hold it below 130 for prolonged amounts of time that you run into trouble.

I hate to be daft, but what part of a scallion isn’t white or green? What part of the scallion shouldn’t I use?

I made twice the amount of the spread and added garlic, sugar, salt, pepper, chili flakes, and the juice of one lemon to the mixer, which made it blend much more easily. For the vinaigrette I added the juice of a whole grapefruit and it was *amazing*.

This was extremely disappointing. Fish ended up mushy and poached. There’s a reason why salmon is best cooked in a hot cast iron skillet. Skip the sous vide, it’s a waste of time

I absolutely loved this. As others have noted, the salmon does come out very soft, but then, I like it that way, so it didn't bother me. I gave up on trying to skin the salmon after cooking because it was falling apart, and next time I will skin it ahead of time. I think I will be making this pretty regularly this summer; it may be the best salmon I've ever made. And oh, we LOVED the vinaigrette.

Fish turned out soggy. I had to put the fish under the broiler to salvage anything worth eating. Also, how do you separate the fillet after they've finished cooking without flaking apart the fish? Plus, vinaigrette was too bitter. I definitely won't be making this one again.

I thought the time and temp was slightly off. My beautiful salmon filets were a bit too soft. I agree with another cook that a higher temp for less time would probably be better, say 128 degrees for an hour.

Is there vinegar in the vinaigrette?

I used skinless salmon fillet, marinated for 4 hours and then into the sous vide at 120 for two hours. Turned out nicely. I wasn't as much of a fan of the dressing.Although 3 to 1 is the generally accepted vinaigrette ratio, 3/4 cup of Olive Oil and 1/4 lemon somehow turned the dressing into an oily mess. Just the sous vide salmon with a squeeze of lemon was very tasty.

I hate to be daft, but what part of a scallion isn’t white or green? What part of the scallion shouldn’t I use?

This was my very first foray into sous vide and I thought it was delicious. Whether or not I make the vinaigrette in the future, I loved the herb paste. One issue/question - I cooked to 113 and then tried to broil, but my broiler is lame and didn't do anything at all to the skin. Meanwhile, a bunch of that white albumin oozed out while under the broiler. I will probably not do that again. Was it because of the broiler? I still thought the texture of the fish was lovely.

This is a great recipe! Very easy to make a large amount for a dinner party.

While the texture of the salmon was perfect, this recipe didn't do it for me. The paste plus vinaigrette completely overwhelmed the taste of the fresh wild king salmon I'd invested in, and the grill-crisped skin just fell off. In future, I'll stick to the lemon-herb marinade recipe, but cook the salmon on a cedar plank on the grill.

Hey Jackie N, that was a very smart choice. I used a 3.63lbs, $95 filet of fresh wild caught salmon for this. While it wasn't ruined, ahem, by the herb paste, being vacuumed sealed overnight in the fridge, there certainly were a lot of competing flavors that overpowered this beautiful slab of fish even before adding the vinaigrette. I loved the vinaigrette the most out of this recipe experience. I will make the vinaigrette again for sure, but I'm going back to my simple sous vide/brine filet.

Coming out of the sous vide, the fish was so tender and fluffy that the skin slid off most of the pieces whether or not I wanted it to. Next time I'll work with skin-off filets in the first place, and grill-finish them on a perforated ceramic grill sheet to put a little brown on the underside. By the way, the recipe as written turned out beautifully for our family and they want me to make it again the next time we have company over.

I baked the salmon topped with the sauce and served it with the vinaigrette. I thought it was very good, the vinaigrette especially. My husband on the other hand hated it. He ate some but refused to eat the rest and complained that it was horrible and a green lump. I guess to each their own, I liked and would make the vinaigrette again for sure.

I'm a huge fan of Melissa's and have had success at sous-viding pork, beef and bison but prior to this salmon was a disappointment so I was very excited to try following my 'guru'. I opted for the 122F but getting the salmon out of the bag in one piece was, as it has been in previous attempts, not possible. So it looked a mess on the plate. Back to the saute pan for me. It could be a question of salmon weight. Cooking for 2 at ±5oz each is considerably different from 4 at ±14oz.