Low Temperature Sous Vide Salmon

Sous Vide Salmon made in a Cook & Hold Oven.


  • 1 Salmon Filet (approx. 200g)
  • 5g Olive Oil
  • Salt
  • Pepper
  • Sous Vide Bags


1. Preheat the Cook & Hold to 65°C
2. Season the salmon with salt, pepper, and oil
3. Place into a sous vide bag and seal tightly
4. Place the sous vide bag of fish into the Cook & Hold and hold for 30 to 40 minutes at 65°C

Sous Vide Salmon Recipe
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