Sous vide cooking has become an increasingly popular method for cooking salmon to perfection. It allows you to precisely control the temperature and cook time to achieve salmon that is perfectly cooked from edge to edge. But one question many people have is how long to sous vide frozen salmon to ensure it is cooked through without becoming dry or overcooked. In this article, we will provide a detailed guide on how long to sous vide frozen salmon based on thickness and your desired level of doneness.
Can you sous vide frozen salmon?
Yes, you can absolutely sous vide frozen salmon without having to thaw it first. Sous vide cooking works great with frozen foods since the water bath gently brings the food up to the target temperature. The low temperature cooking ensures the salmon cooks through gently without becoming tough or dry on the outside before the inside cooks through.
There are a few benefits to cooking frozen salmon sous vide:
- No need to plan ahead and thaw the salmon
- Freezing actually improves the texture of the salmon, making it more tender when cooked
- No loss of moisture during the thawing process
- Reduced risk of overcooking since the salmon cooks gently to the precise target temperature
As long as you set the water bath to the right temperature and cook time, you will end up with amazing sous vide salmon, even when starting from frozen.
How thick is the salmon?
The thickness of the salmon fillet is the most important factor in determining the sous vide cook time. Thinner pieces will obviously cook faster than thick fillets. Here is a general guide to salmon thicknesses:
- Thin – Under 1 inch thick
- Medium – 1 to 1.5 inches thick
- Thick – Over 1.5 inches thick
Aim for more uniformly sized fillets that are about 1 to 1.5 inches thick for the most consistent results. Much thinner salmon can quickly become dry and overcooked. Excessively thick fillets may not cook through properly unless cooked for a very long time.
What temperature to sous vide salmon?
The sous vide water bath temperature you choose depends on your desired level of doneness for the salmon:
- Rare – 115°F (46°C)
- Medium-Rare – 125°F (52°C)
- Medium – 130°F (54°C)
- Medium-Well – 140°F (60°C)
- Well-Done – 145°F (63°C)
For salmon, medium or medium rare is generally ideal, giving you tender, flaky, salmon with some translucent reddish color in the center when sliced.
Well done salmon cooked beyond 140°F becomes dry, chalky and loses its delicate flavor. Temperatures under 115°F may not allow the salmon to cook through fully to kill any potential bacteria and parasites.
Recommended sous vide times for frozen salmon
Here are the recommended sous vide cook times based on the thickness of frozen salmon fillets and the target level of doneness:
At 115°F for rare doneness:
| Thickness | Time |
| 0.5 inch | 15 minutes |
| 1 inch | 25 minutes |
| 1.5 inch | 45 minutes |
| 2 inches | 1 hour |
At 125°F for medium-rare doneness:
| Thickness | Time |
| 0.5 inch | 20 minutes |
| 1 inch | 30 minutes |
| 1.5 inch | 45 minutes |
| 2 inches | 1 hour |
At 130°F for medium doneness:
| Thickness | Time |
| 0.5 inch | 25 minutes |
| 1 inch | 40 minutes |
| 1.5 inch | 50 minutes |
| 2 inches | 1 hour 10 minutes |
At 140°F for medium-well doneness:
| Thickness | Time |
| 0.5 inch | 30 minutes |
| 1 inch | 45 minutes |
| 1.5 inch | 1 hour |
| 2 inches | 1 hour 15 minutes |
At 145°F for well-done doneness:
| Thickness | Time |
| 0.5 inch | 30 minutes |
| 1 inch | 50 minutes |
| 1.5 inch | 1 hour 10 minutes |
| 2 inches | 1 hour 25 minutes |
These time ranges ensure the frozen salmon will be heated through completely for food safety. You may need to add 5-10 minutes to the cook times above if starting with a whole salmon fillet still partially frozen in the very thickest portion. It is also a good idea to check the thickest area with a instant read thermometer to verify the target temperature after sous viding.
Tips for the best sous vide frozen salmon
Follow these tips for ensuring delicious sous vide salmon every time:
- Buy high quality fresh or previously frozen salmon fillets. Lower quality salmon won’t improve with sous vide cooking.
- For evenly sized pieces, cut a whole fillet into individual portions before freezing.
- Vacuum seal the salmon well to prevent floating or losing moisture.
- Heat the water bath to the target temperature before adding the sealed frozen salmon.
- Weigh down the bags if needed to keep the salmon fully submerged.
- Pre-heat your skillet or grill before searing to add color and flavor.
- Pat salmon dry before searing to help achieve a nice crust.
- Season the salmon before or after searing as desired.
Conclusion
Sous vide is a great hands-off cooking method for frozen salmon. By setting the right temperature bath and cook time based on thickness, you can achieve salmon that is cooked to your preferred level of doneness from edge to center. Aim for temperatures between 115-130°F and cook for at least 25-45 minutes for the best results with frozen salmon fillets. With the proper technique, your sous vide frozen salmon will turn out tender, moist and flavorful every time.