We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing: color isn’t always a reliable guide. Relying on it alone can leave you with dry, overcooked salmon or a raw center. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: the foolproof method that focuses on temperature, not color. With precise temperature control, sous-vide takes the guesswork out of cooking and delivers salmon that’s perfectly tender every time.
Why color isn’t the best guide for cooked salmon?
Salmon color varies widely by species, lighting, and even thickness, making it easy to end up with dry, overcooked edges or a raw center. Instead of relying on color, the real key is temperature.
The importance of temperature in sous-vide salmon cooking
Now that we’ve debunked the color myth, let’s look at the real key to perfectly cooked salmon: sous-vide cooking. Sous-vide involves immersing food in a precisely controlled water bath at a constant temperature.
Traditional methods, like pan-searing or baking, rely on high heat, which can cause the outer layers to overcook before the center reaches the ideal doneness. Sous-vide, however, maintains a steady temperature, cooking the salmon evenly from edge to center. A 180 g salmon filet should be cooked at 58 °C. This temperature precision ensures your salmon is cooked evenly and stays juicy.
Step-by-step guide to sous-vide salmon cooking
Gather your tools: you’ll need a sous-vide cooking machine, a vacuum sealer, and vacuum cooking bags.
The vacuum bag acts like a second skin, protecting food from outside elements like heat, water, microbes, and bacteria, while keeping it completely safe. The bag creates a barrier without any chemical exchange between the bag and the food, ensuring no health risks and preserving the quality and taste of your ingredients.
Prepare and seal the salmon: season with salt, pepper, fresh herbs like dill or lemon slices, and a touch of olive oil or butter for added flavor. Place the seasoned salmon in a vacuum cooking bag. Seal tightly, using a vacuum sealer.
Always start with chilled (refrigerator-temperature) salmon for sous-vide, but never frozen. If the salmon is frozen, make sure to fully thaw it before cooking for the best, most even results.
Pasteurization: submerge the bag in simmering water at 83 °C for 4 minutes.
Set the temperature: fill the sous-vide machine with water and set up the temperature to 58 °C.
Cook the salmon: submerge the bag in the water at 58 °C for 30 minutes.
Cooling step, the 10/10/2 rule: 10 minutes at room temperature, then 10 minutes in cold tap water, finally 2 hours in an ice bath.
Regenerate before eating: if you want to eat it hot, submerge the bag in water at 58 °C for 10 minutes. It is also possible to eat it cold.
Serve and enjoy! Serve the salmon as is or with your favorite side dishes.
Common mistakes to avoid with sous-vide salmon cooking
Sous-vide is reliable, but a few mistakes can impact results. Here’s how to avoid them:
Not sealing the bag properly: any air in the bag can cause uneven cooking. Use a vacuum sealer with vacuum cooking bags to remove all air.
Setting the wrong temperature: stick to recommended temperature. Correct temperature ensures the ideal salmon texture.
Failing the cooling steps: properly cooling sous-vide salmon is essential if you plan to store it for later. Cooling helps preserve texture and flavor and ensures food safety for future use.
The perfect doneness awaits you with sous-vide salmon cooking
Cooking salmon can feel like a balancing act, but sous-vide takes out the guesswork, ensuring perfect results every time. With precise temperature control, sous-vide delivers your desired texture, whether tender and buttery or firm and flaky, while locking in moisture and flavor. Say goodbye to overcooked or underdone salmon!
If cooking salmon sous-vide still sounds a bit complex, why not get hands-on experience? Join our expert Cyrille in a dedicated sous-vide workshops, where you’ll learn all the tips and tricks to mastering sous-vide cooking and debunk any remaining myths!
And if you’re ready to master sous-vide cooking for more than just salmon, check out our tips and tricks for cooking sous-vide pork, beef steak, chicken breast, or even carrots. Each guide offers expert advice for perfect results every time!
Discover the chef behind the sous-vide expertize at EHL Lausanne : Cyrille Lecossois
Senior Lecturer — EHL Practical Arts at EHL Hospitality Business School on Lausanne Campus
Mr. Cyrille Lecossois teaches culinary arts and restaurant service courses at EHL. He originally trained as a cook and obtained professional certificates in culinary arts and hotel and restaurant operations. He began his career in restaurants in France, as a cook, or line cook and then gained international experience by working for Club Mediterranée (Club Med) in various locations over a period of six years.
Arriving in Switzerland for family reasons, Cyrille worked in a restaurant at the top of Montreux, and then in a five-star hotel restaurant in Montreux. He joined EHL in 2001, occupying different positions from culinary instructor to executive chef. Since then, he has added a new dimension to his career by focusing on developing and implementing highly effective teaching and learning methodology for higher education and the practical arts subjects that he teaches.
EHL Hospitality Business SchoolCommunications Department+41 21 785 1354EHL
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