Sous Vide Frozen Salmon Fillets


2 frozen salmon fillets roughly 1.5 inched thick.
1 tbsp of olive oil.
1 tbsp of lemon juice.


  1. Add everything into the bag and seal it up.
  2. Used the Joule to cook them for at 131 degrees for 1.5 hours.
  3. Take them out and sear them skin side down in a cast iron pan. I started eating the skin this way, otherwise skip this step for those that don’t like the skin. I personally had never eaten the skin before using the method.


I’m a huge fan of the mustard dill sauce that Ikea carries. It tastes great with salmon. Getting food at a huge furniture store always feels a little weird!