Wayne Gisslen

Butter-Poached Salmon Sous Vide

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Preparation info
  • Portions:

    2

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6 oz

Method

  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 b

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