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Sous Vide Herbed Salmon with Yogurt Sauce
Melissa Clark's Salmon with Lots of Herbs & Yogurt Sauce + Salmon Frittata + Salmon Fried Rice
Zach Pagano / TODAY
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Cooking salmon using sous vide produces the most buttery, flavorful fish imaginable. Here, the fish is slathered with herbs before cooking, then topped with a spunky, garlicky yogurt sauce. The yogurt sauce makes a great salad dressing, too, for sliced cucumbers served on the side.

Technique tip: You have two choices for serving this. One is to slightly undercook the fish, then to sear it on a grill or under the broiler to crisp up the skin, which adds crunch. Or cook it until it's perfectly done, and serve it while soft and satiny all the way through.

Swap options: Use whatever herbs you have on hand. Basil or cilantro can be substituted for the parsley or dill.

Special Equipment: Sous vide machine.


  • Salmon

    • One 3½-pound side of salmon, cut in 6 pieces crosswise
    • Fine sea salt, as needed
    • 1/2 teaspoon sugar
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup dill fronds
    • 1/4 cup parsley sprigs
    • 2 scallions, white and green parts, thinly sliced
    • 2 tablespoons extra virgin olive oil, more as needed for searing salmon skin
  • Yogurt Sauce

    • 1½ cups plain yogurt
    • 2 tablespoons finely chopped dill or parsley
    • 1 scallion, white and green parts, thinly sliced
    • 1 small clove garlic, finely grated or mashed to a paste
    • 1/4 teaspoon fine sea salt, more to taste
    • 1/4 teaspoon freshly ground black pepper, more to taste
    • 1 tablespoon extra virgin olive oil


For the salmon:

1. Place salmon halves skin side down on a rimmed baking sheet. Season flesh side generously with salt to taste, sugar and pepper. Let sit while you prepare herb paste.

2. In a mini food processor or blender, combine dill, parsley, scallion, and oil. Blend into a paste, then smear on flesh side of salmon. Sandwich salmon pieces so flesh sides are touching, then place in a sous vide bag.

3. Heat water with sous vide to 113°F if grilling or broiling to sear the skin before serving, or 122°F if serving as is. Submerge salmon in its sous vide bag in water, weighting it down if necessary, and cook for 45 minutes, or until pink in the middle and barely flaking.

For the sauce:

In a medium bowl, whisk together yogurt, parsley or dill, scallion, garlic, salt and pepper. Taste and add more salt if needed. Whisk in the oil.

To serve:

1. If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element. Brush the skin of 4 pieces of salmon with oil (save the rest of the salmon for subsequent meals).

2. For grilling, lay pieces in a grill basket and grill until skin is lightly charred and crispy, 2-3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil until skin is lightly charred and crispy, 3-4 minutes.

3. Transfer to a serving platter and serve with sauce on the side.

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Meal-prep recipes: 3 ways to use sous vide salmon

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