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Keylime Cilantro Salmon

My wife loves salmon. This is a simple but delicious recipe.

8 ounce salmon filet
2 tablespoons unsalted butter
1 teaspoon cilantro 
1 teaspoon keylime juice
pinch salt
pinch of pepper

Begin by lightly sprinkling the salmon with salt and ground pepper. (I used Kermit's citrus salt).
Add the filet to a vacuum sealer bag.  
Heat your sous vide pot to 125 degrees. Add the salmon and cook for 45 minutes. 
During the last 5 minutes heat a cast iron pan over a medium high heat. Add the butter, cilantro, and keylime juice. When the sous vide is finished, carefully add the filet skin side down to the hot skillet. Baste salmon with the extra butter mixture. Cook for 5 minutes, then carefully turn and grill the other side for 4 more minutes.
Gently remove the filet and top with remaining butter mixture.