A step-by-step guide to perfectly cooked sous vide salmon, every time, complete with tips on portioning the fish and perfecting multiple finishing steps.
Firm, moist, and flakyI find that fish can turn watery and mushy if left in the water bath for too long at low temperatures, and dry and chalky when left too long at above 125°F or so. For thinner fillets, half an hour to 45 minutes is plenty; for extra-thick fillets, 45 minutes to an hour is all you need.
When buying salmon, I prefer to buy larger cuts and divide them into individual portions myself so that I get exactly what I want, rather than letting the fishmonger do it for me.When you're portioning a large piece of salmon, the first step is removing the pin bones. Gently run your fingers across the surface of the fish, and, unless the fishmonger or you have already removed them, you'll find a ridge of thin, flexible bones protruding from the flesh. to pull the bones out.
I found sugar in the brine to be distracting; however, if you like the added sweetness, there's no harm in it. I prefer dry-brining to water-brining for the sake of convenience: All you have to do is salt your salmon, seal it in a bag, then let it rest before cooking. Half an hour seems to be the magic number—you get a strong brining effect, but still keep things moving along in time for dinner.
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