Vermicular | Salmon Confit

Salmon Confit

Tailored for: Musui–Kamado
Cooking Flow
30 min
Cooking Steps

[WARM 130°F] 30 min


2 (7 oz each) salmon fillets, skinless
½ teaspoon Kosher salt
Freshly ground black pepper

4 tablespoons olive oil
Fresh herbs (preferably dill or Italian parsley)

  1. Pat dry salmon fillets with paper towels and season both sides with salt and pepper.

  2. Place salmon, herbs, and olive oil into a sealable bag. Add 8 cups of water to the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.

  3. Set the temperature to [WARM 130°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered for 30 minutes.

  4. Remove fillets from the bag and transfer to a plate. Squeeze lemon to taste and serve.

  • If using sushi-grade salmon, set temperature to [WARM 110°F] and sous-vide for 40 minutes.

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Musui–Kamado with the Vermicular Cookbook.

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