Sous Vide Salmon with Hollandaise Sauce
March 30, 2017
This simple sous vide salmon recipe transforms a regular salmon filet into an elegant dish thanks to hollandaise sauce. Did I use simple and hollandaise in the same sentence? Hollandaise is notoriously tricky; not because of the ingredients or individual steps to make it, but because of timing. If you’ve ever made eggs benedict you’ll know that timing the hollandaise sauce with seared Canadian bacon, toasted English muffins, and perfectly poached eggs can be a bit challenging. Thanks to sous vide, we can make the easiest hollandaise sauce ever. How easy? You literally toss all of the ingredients into a bag and cook it - don’t even mix it beforehand.
The best part about this two-for-one recipe is that once you combine all of the ingredients for the hollandaise sauce and cook it for 45 minutes, you can actually leave the sauce in the water bath while you finish cooking the salmon for another 30 minutes. No more worrying about timing and having a cold sauce. Once the salmon is ready to be pulled from your water bath, just toss the hollandaise mixture into a blender and serve.
- Prep: 20 mins
- Cook: 1 hr 15 mins
2 fresh salmon filets
Salt for brining
4 Tbs Butter
1 Egg Yolk
1 Tsp Lemmon Juice
1 Tsp Water
1/2 Shallot, diced
Pinch of Cayenne
Salt to taste
148F for first 45 minutes, 110F - 140F remaining 30 minutes (depending on your preferred salmon temp)
1Dry brine salmon by generously salting both sides and place back in refrigerator for a minimum of 30 minutes.
2Pre-heat water to 148F
3Add all of ingredients for Hollandaise sauce into a large Ziploc bag. Mixing isn’t important, since it will be blended later.
4Submerge using the water displacement method and cook for 45 minutes.
5Decrease your sous vide machine temperature to your desired salmon doneness (See Serious Eats temperature guide for salmon). Note: Add ice or a few cups of cold water to speed this up.
6Cook salmon for 30 - 45 minutes. I recommend using a ziploc bag here again, since salmon is a bit too fragile for many vacuum sealers.
7Remove your Hollandaise mixture from the water bath and pour it into your blender. Blend on a medium speed until the mixture is a smooth light yellow. Note: your mixture will be very separated when removing from your sous vide bath - this is very normal.
8Remove salmon, pat dry, and sear (if desired).
9Serve with hollandaise sauce.