Ingredients:

  • 4 (6 oz / 170g) skin-on or skinless Salmon Fillets
  • 1 Tbsp Extra Virgin Olive Oil or Grapeseed Oil
  • 1 tsp Flaky Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 Sprigs Fresh Thyme or Dill
  • 2 Tbsp Unsalted Butter, divided into 4 small pats (for finishing the bag)
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc)
  • ¼ cup White Wine Vinegar
  • 2 small Shallots, finely minced (about 40 g total)
  • 1 cup Cold Unsalted Butter, cut into ½-inch cubes
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill, finely chopped
  • Pinch of Kosher Salt and White Pepper (to taste)
  • 1 Tbsp Grapeseed Oil (for searing)

Instructions:

  1. Set the Bath: Fill your container with water and set the sous vide circulator to 130°F (54.5°C) for firm, moist, medium-rare results. Allow the water to come to temperature.
  2. Season and Bag: Pat the salmon fillets very dry. Season generously with salt and pepper. Place each fillet into its own vacuum bag (or freezer bag) along with a sprig of thyme/dill and one pat of unsalted butter.
  3. Seal: Vacuum seal the bags, ensuring all air is removed. If using the Ziploc method, use the water displacement technique.
  4. Cook: Carefully lower the bagged salmon into the preheated water bath. Cook for 40 minutes.
  5. Create the Reduction: While the salmon cooks, combine the white wine, white wine vinegar, and minced shallots in a small saucepan. Bring to a boil over medium-high heat.
  6. Reduce: Reduce the liquid aggressively until only about 2 Tbsp (30 ml) remain (syrupy consistency).
  7. Lower the Heat: Remove the pan from the heat entirely or place it on the lowest possible setting—the pan must be warm, but never hot enough to simmer.
  8. Emulsify (The Delicate Stage): Gradually whisk in the cold butter cubes, one or two at a time, allowing each addition to emulsify before adding the next. Whisk constantly, ensuring the sauce thickens.
  9. Finish the Sauce: Stir in the lemon juice, chopped dill, and season with salt and white pepper. Keep the sauce warm (but not hot) while you sear the fish.
  10. Dry the Salmon: Remove the salmon from the sous vide bath and carefully cut open the bags. Lift the fish out and pat the fillets thoroughly dry with paper towels (this is critical for a good sear). Discard the liquid and herbs.
  11. Sauté the Sear: Heat the skillet over high heat with the Grapeseed oil until shimmering.
  12. Sear: Place the salmon, skin-side down (if applicable), into the hot pan. Sear for 90 seconds to 2 minutes until the skin is crisp and golden brown. Do not flip the fish.
  13. Rest and Serve: Remove the salmon from the pan. Drizzle the Lemon-Dill Beurre Blanc generously over the top of the salmon and serve immediately.