Butter-Poached Salmon Sous Vide



U.S. Metric Ingredients
6 oz 180 g Butter
½ tsp 2 mL Fresh thyme
¼ tsp 1 mL Fennel seeds
½ ½ Bay leaf
8 8 Peppercorns
2 2 Salmon fillets, 6 oz each
to taste to taste Salt
to taste to taste White pepper



  1. Combine the butter, thyme, fennel seed, bay leaf, and peppercorns in a small saucepan. Heat to melt the butter.
  2. Clarify the butter (see for procedure) and strain out the seasonings.
  3. Season the salmon fillets with salt and white pepper.
  4. Place the salmon fillets in vacuum bags, add the clarified butter, and vacuum seal at 95 percent vacuum.
  5. Cook the salmon in an immersion circulator heated to 128°F (53°C) for 25 minutes, until the internal temperature of the salmon is 128°F (53°C).
  6. If using immediately, carefully remove the salmon from the bag, and place the salmon on a towel to remove excess butter. Serve.
  7. If storing for later service, plunge the sealed bags of salmon in ice water until the salmon has cooled to at least 41°F (5°C). Refrigerate.

Per serving: Calories, 520; Protein, 39 g; Fat, 41 g (71% cal.); Cholesterol, 195 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 85 mg.