• Sous Vide Salmon with Lemon Herb Butter

    Tender salmon with bright, buttery flavor

    Sous vide is one of the best ways to achieve perfectly cooked salmon every time. The gentle water bath ensures the fish stays moist and delicate, while the lemon herb butter infuses it with freshness and richness. It’s a foolproof method that turns a simple fillet into a restaurant-level dish.

    The combination of butter, lemon zest, and fresh herbs enhances the natural flavor of the salmon without overpowering it. This dish is excellent for meal prep or dinner at home, and the leftovers hold up beautifully when stored properly.

  • Salmon fillet with vegetables on a plate
  • Raw salmon fillet on a wooden cutting board

  • Recipe: Sous Vide Salmon with Lemon Herb Butter

    Servings: 4

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    Ingredients:

    • 4 salmon fillets, skin removed
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 lemon, zested and juiced
    • 4 tablespoons unsalted butter, softened
    • 1 tablespoon fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • 2 garlic cloves, minced

  • Instructions:

    1. Preheat your sous vide water bath to 125°F for medium-rare salmon or 130°F for medium.
    2. In a small bowl, mix softened butter, lemon zest, lemon juice, parsley, dill, and garlic until well combined.
    3. Season salmon fillets with salt and pepper, then drizzle lightly with olive oil.
    4. Place each fillet in a vacuum seal bag with a spoonful of the lemon herb butter. Seal tightly.
    5. Submerge bags in the water bath and cook for 45 minutes.
    6. Remove salmon from bags and transfer to a plate. If desired, quickly sear each fillet in a hot skillet for 30 seconds per side to add color.
    7. Serve topped with any remaining herb butter.
  • Three pieces of salmon cooking in a pan on a stovetop.

  • Pro Tips:

    Butter balance Make sure your butter is soft when mixing so the herbs distribute evenly.
    Precise temp Cooking at 125°F keeps salmon silky, while 130°F creates a firmer but still tender texture.
    Optional sear A quick sear adds visual appeal but is not necessary for flavor.

  • Why it works with Stash Proof bags:

    Using Stash Proof vacuum seal bags locks in the herb butter and citrus flavor so it penetrates the salmon during cooking. The airtight seal also makes it easy to store extra portions in the fridge or freezer without worrying about odors escaping.

    For meal prep or dinner nights, try this sous vide salmon with lemon herb butter and keep your storage simple with Stash Proof bags.
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