Sous Vide Salmon with Wet and Dry Brine

Sous vide salmon is by far the best way to make buttery, moist, and flaky salmon with a gorgeous pink color. Wet and dry brine recipes included.

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To wet brine salmon: Place warm water in a large container with decent depth. Stir in salt until it dissolves. Add black peppercorns, fresh thyme, and coriander seeds if using, followed by ice to cool the brine down. Gently place your salmon filets into the brine, ensuring they are completely submerged. Let it sit for 30 to 60 minutes.
To dry brine salmon: Rub salmon filets with salt and brown sugar using roughly one part of brown sugar for every four parts of salt. Brine for 10 minutes and rinse off the salt and sugar.
Sous vide the salmon: Preheat water to 122°F (50°C) using a sous vide machine. After the salmon filets are brined, gently pat them dry with paper towels and slide them into prepared vacuum sealer bags or ziplock bags in one single layer with some space in between each filet. Add lemon slices and dill sprigs to the skin side of the fish, then add some olive oil. Vacuum seal or use the water displacement method. Submerge the bags under the sous vide bath and set the timer for 40 minutes.
To finish/serve the salmon: Very carefully transfer the salmon filets to a serving plate. Discard the dill and lemon. Sprinkle with freshly ground black pepper and fresh dill. Serve immediately. (You can also sear the skin side in a hot pan for about a minute or until crisp.)

Nutrition facts are estimated without the ingredients for the brine.