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Sous Vide Cured Salmon
Duration:
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Competition
Developed by Dr. Bruno Goussault, the “Father of Sous Vide,” this salmon recipe highlights one of the most precise and treasured cooking methods in the modern culinary era.
The curing step infuses the fish with depth of flavor, while the sous vide technique ensures a moist, tender, and perfectly cooked result every time. Whether served simply or as part of a composed plate, this dish showcases balance and elegance.
Part 1: Cure Salmon
Step 1
Combine all dry cure ingredients in a medium stainless steelmixing bowl.
Step 2
Lay out a sheet of plastic wrap, longer than the salmonfilet.
Step 3
Spread an even layer of cure on the wrap.
Step 4
Add a layer of fresh dill, then place salmon filet on top.
Step 5
Cover with more dill and remaining cure mixture.
Step 6
Wrap tightly in plastic wrap.
Step 7
Refrigerate and cure for 4–8 hours depending on thickness.
Step 8
Rinse salmon, pat dry, and air-dry overnight.
Part 2: Sous Vide Salmon
Step 1
Preheat sous vide bath to 125°F (51°C).
Step 2
Place cured salmon in vacuum bag, skin side down, and seal.
Step 3
Cook sous vide at 125°F (51°C) for 45 minutes.
Step 4
Remove salmon, pat dry, and serve immediately.
Chef Phil Tessier
Philip Tessier is an award-winning chef, author and innovator living and working in the famous Napa Valley Wine Country.
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