Salmon after sous-vide preparation

Preparing salmon ‘sous vide’ is a godsend. We like it when the salmon is still slightly glassy on the inside, well done, but just close to the edge. This often does not work when salmon is fried in the pan. Timing is crucial then, a little too long and it is overcooked, a little too short and the salmon is not warm. With sous vide this problem is a thing of the past.

Ingredients (2 persons)

Salmon fillets
  • 2 salmon fillets
  • Olive oil
  • salt


Pat the salmon dry and drizzle it slightly with olive oil. Then sprinkle salt and pepper over the salmon.

Salmon in plastic for the sous-vide

Vacuum the salmon. Heat the water to 50°C. Place the salmon in the water for 35 minutes.

Salmon for sous-vide


Remove the salmon from the packaging and serve it on preheated plates. Serve vegetables and potatoes or something else. Serve with asparagus and a white wine sauce if desired.