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Sous Vide Salmon and Watermelon Salsa


  • 4 Salmon fillets 6 ounce portions
  • 1 Lemon zest
  • 2 sprigs Thyme
  • 2 tbsp Olive oil
  • 2 cups Watermelon cubed
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 cup Red onion chopped
  • 1/2 cup Orange bell pepper chopped
  • 1/4 cup Cilantro chopped
  • 1 tbsp Jalapeño chopped
  • 1 tbsp Fresh garlic minced
  • 1/4 cup Fresh lime juice


  1. Heat water to 122°.  While water heats to temperature, season salmon fillets with lemon zest, salt and pepper and place 2 fillets in each bag.  Add 2 thyme sprigs per bag and add olive oil.  Seal bag. 

  2. Once water reaches 122°, set the cooking time to 40 minutes and add salmon. 

  3. Heat a nonstick pan over medium-high heat and salmon. Sear on both sides, until golden. 

  4. To make the salsa, add watermelon and all remaining ingredients. Toss together to combine. Adjust seasonings and ingredients where necessary. 

Recipe Notes

*you will need 2 ziplock-type bags or 2 small vacuumed sealed bags for the salmon fillets. Place 2 fillets in each bag.

*if you are not using the sous vide method, pat salmon dry and season with kosher salt and pepper. Heat a 10-12” nonstick pan over medium-high heat.  Add 2 tablespoons of oil and sauté on both sides for 4-5 minutes each side.  Add 1 teaspoon of butter, thyme sprigs and lemon zest. As butter begins to melt, spoon the mixture over the salmon. Serve with watermelon salsa.