SOUS-VIDE SALMON (cooked in Mr D’s Thermal Cooker)

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I used a vacuum sealing machine for the salmon but you could use a roasting bag. For Salmon mix go to


  • 500g salmon fillet
  • 1 pack of Colman's lemon & dill salmon seasoning mix
  • 3000g small new potatoes, unpeeled
  • 125g sugar snap peas
  • 3 carrots, peeled and sliced into 2 to 3 cm pieces


  1. Rub the salmon with the lemon and dill mix and vacuum seal it in a bag.
  2. 75% fill the inner pot with water and add the potatoes, carrots.
  3. Bring to the boil. When boiling turn down to a simmer and simmer for 5 minutes.
  4. Add the peas and take the inner pot off the heat and add the salmon. Top up with a little boiling water if needed.
  5. Place the inner pot into the insulated outer container and shut the lid.
  6. Leave to cook for 1 hour.
  7. Serve with a drizzle of a nice quality olive oil.