Lemon Pepper Salmon

My 2018 Skin Prick Test showed positive for Salmon. Although I was told it was potentially a false positive, I had a few reactions (which I now think were reactions to the wood it was smoked with) to smoked salmon, and avoided it for years. After my 2021 skin and blood tests showed negative, I started eating salmon again right away! This is my favorite salmon recipe by far.

Lemon Pepper Sous Vide Salmon

Light, flaky, citrus-y, and absolutely perfect for summer. Goes great on salads or in a rice bowl!
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4


  • Sous Vide
  • Large Pot & Trivet
  • Frying Pan (for searing)
  • Gallon Ziplock Bag OR Vacuum Seal Machine


  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb Salmon
  • .5 Lemon
  • 2 tsp Salt
  • 2 tsp Ground Black Pepper
  • 1 tsp Canola Oil


  • Set up the sous vide in the pot and heat water to 122℉. Make sure the pot is either on a trivet or on a stovetop – somewhere that can get hot safely.
  • Add 1 lb of uncooked salmon to either a gallon bag or a vacuum sealed bag.
  • Before closing, add the lemon*, olive oil, salt, and pepper. Rub around on fish to make sure it has been thoroughly coated.
  • If vacuum sealing, seal the bag. If using a gallon bag, use the water-displacement method to place the fish into the water.
  • Cook in sous vide for 45-50 minutes. If salmon is very thick, increase cooking time to 1 hour.
  • If desired, sear salmon in heated pan with canola oil after removing from the Sous Vide. Make sure to dry salmon prior to placing in pan.
  • Serve & enjoy!


*Lemon is not necessary, just a tasty addition if safe for you! 
Keyword easy, fish, lemon, lemon pepper, pescatarian, salmon, sous vide

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