Sous Vide Cooking Black Pepper + Butter Salmon with Honey

D Durand Worthey
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course


  • Mandolin
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Salmon

  • 1 1/2 lbs salmon filet
  • 1 1/2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black peppercorn
  • 2 tbsp flat-leaf parsley minced

For the Root Vegetables and Goat Butter

  • 1 large beet
  • 1 medium carrot
  • 1 medium parsnip
  • 1 tbsp goat butter
  • pinch sea salt


For the Salmon

  • Rinse and pat dry salmon.
  • Brush both sides of the salmon with olive oil,
  • Using a tablespoon of honey on each side, coat the salmon.
  • Sprinkle sea salt and freshly cracked black peppercorns on both the skin and flesh side of the salmon.
  • Place the salmon into the bag.
  • Seal the bag.
  • Place the sealed salmon into the pot of water and attach your sous-vide cooker.
  • Adjust the temperature to 115°F.
  • Cook for 45 minutes.
  • Plate and garnish with minced flat-leaf parsley.
  • Serve.

For the Root Vegetables with Goat Butter

  • Clean and peel the root vegetables.
  • Using a hand-held mandoline thinly slice vegetables.
  • Place vegetables into a sous-vide bag.
  • Add the goat butter and a pinch of sea salt.
  • Seal the bag.
  • Place the sealed bag in a pot filled with tepid water.
  • Attach a sous-vide cooker to the pot and select the appropriate temperature, 183°F for 1 hour.
  • Remove from the bag and plate.
Keyword goat butter, root vegetables, salmon, sous vide