Recipes Ingredients Seafood Recipes Salmon Recipes Simple Sous Vide Salmon Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 24, 2020 Rate PRINT Share For a flavorful new way to prepare salmon, try this science-inspired technique of vacuum-sealing food in a bag, then cooking it in a water bath, from chef Nathan Myrvold's "Modernist Cuisine." Cook Mode (Keep screen awake) Ingredients 5 tablespoons coarse salt, plus more for seasoning 3 tablespoons sugar 4 (600 grams) salmon fillets ½ cup olive oil or melted, cooled unsalted butter Freshly ground pepper 6 tablespoons unsalted butter Directions Fill a large bowl with 4 1/2 cups water. Add salt and sugar; stir to dissolve. Submerge salmon in brine mixture and transfer to refrigerator for 5 hours. Drain salmon. Fill a large saucepan with 115-degree water. Place each salmon fillet in a resealable plastic bag along with 2 tablespoons oil. Seal each bag, squeezing out as much air as possible. Place filled bags in the 115-degree water and cook until salmon's internal temperature reaches 113 degrees, about 24 minutes, taking care that the water retains its temperature. Remove fillets from bags and transfer to a plate. Melt butter in a nonstick skillet over medium-low heat. Season fillets with salt and pepper. Cook fillets, turning once, about 30 seconds per side. Serve immediately. Rob Tannenbaum Rate It PRINT