Quick reference
| Done Temperature | 145°F |
|---|---|
| Cook Time | 4-5 minutes per side |
| Rest Time | 2 minutes |
| Rare | 110–115°F (43–46°C), translucent and slightly soft |
| Medium rare | 115–120°F (46–48°C), opaque but still soft and moist |
| Medium | 120–125°F (48–51°C), opaque and slightly firm with a pinkish center |
| Medium well | 125–140°F (51–60°C), firmer with a light pink center |
| Well done | 140–150°F (60–65°C), firm and fully cooked with no pink |
Shoppable recipes
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How to build it
Prepare the salmon
Remove salmon from refrigerator 20 minutes before cooking. Separate the skin from the fillet using a sharp knife, keeping both parts.
Pro tip: Technique Note: Separating the skin allows for perfect doneness in the flesh while achieving crispy skin separately
Season and vacuum seal
Season salmon with salt, pepper, and optional aromatics (thyme, lemon zest). Place in vacuum sealer bag with a small amount of olive oil and seal.
Pro tip: Pro Tip: For ziplock bags, use water displacement method to remove air before sealing
Sous vide cooking
Heat water bath to 122°F (50°C) for medium-rare or your preferred temperature. Submerge sealed salmon and cook for 45 minutes (for 1-inch thick fillets).
Pro tip: Precision Point: Thickness matters - add 15 minutes per additional half-inch of thickness
Finish the salmon
Remove salmon from the bag and gently pat dry. Optional: For presentation, quickly sear the presentation side in a hot pan with a small amount of oil (10-15 seconds).
Pro tip: Optional Finish: The sear is purely aesthetic - the salmon is already perfectly cooked
Prepare the cedar plank
Soak an untreated cedar plank in water for at least 1 hour, preferably 4 hours or overnight. This prevents burning and creates steam for moisture.
Pro tip: Preparation Key: For extra flavor, soak in wine, cider, or salt water instead of plain water
Make compound butter
Combine room temperature butter with minced shallots, fresh herbs (dill, parsley, chives), lemon zest, and a pinch of salt. Form into a log using parchment paper and chill.
Pro tip: Flavor Enhancer: Make butter ahead of time (up to 3 days) to allow flavors to fully develop
Cook the salmon
Flip the plank over and place salmon skin-side down on the charred side. Move plank to indirect heat side, close lid and cook for 12-18 minutes depending on thickness.
Pro tip: Doneness Check: Salmon is done when it reaches 125°F for medium or flakes easily with a fork
Serve with plank
Carefully transfer the entire plank to a heat-resistant serving platter. Garnish with lemon wheels, fresh herbs, and additional compound butter. Serve directly from the plank for dramatic presentation.
Pro tip: Presentation Wow: The charred cedar plank creates a rustic, impressive serving vessel that continues to infuse aroma