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Tender, Flaky Salmon Filets with Sous Vide
Here’s how to cook the flavor-packed fish so that it never ends up pale or dried out.
Tender, Flaky Salmon Filets with Sous Vide ChefSteps
Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. But like all fish, salmon is easy to overcook, which is why sous vide is such an excellent method for preparing it. The outside of sous vide–cooked salmon never dries out from exposure to too much heat, so the fish emerges bright pink, with a spectacular fork-tender texture.
About the Program
ChefSteps
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don't tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you're a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.
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