This post is sponsored by Everywhere Agency on behalf of Foodsaver®; however, all thoughts and opinions expressed are my own.

As a food blogger and mom, I spend a lot of time in the kitchen.  I’m always looking for new recipes, methods and of course gadgets to keep it fresh and exciting.  My newest obsession is cooking with my sous-vide machine  using my Foodsaver® Sous-vide Vacuum Sealer Bags and Foodsaver® FM2000 Vacuum Sealing System which are both available at Target for 20% off in the month of July in store or online.

If you’re not into food trends then I bet you’re wondering what I’m talking about – Wikipedia describes it as “Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature.”  In other words, it’s slow cooking….but not necessarily 7-8 hours of slow cooking – this salmon recipe I’m sharing today only took 45 minutes to prepare.

Cooking this way with the sous-vide bags locks in the flavor and juices, it’s great for fish, meat and even vegetables.  The sous-vide bags come in handy because they are completely airtight so the bags won’t float in the water and the multi layer construction and powerful heat seal ensure it won’t tear while cooking.  I also love that these bags can go from the freezer straight into the bath without having to defrost.  This means I can season my meat, seal it in the bags and whenever I’m ready to cook I can pop it out of the freezer and into the pot!

I seasoned my salmon with fresh herbs, garlic and citrus zest and sealed in the quart sized sous-vide bags (the sous-vide bags come in a variety of sizes) and cooked at 125 degrees for 45 minutes.  The salmon was very moist and tender but it still held together.  I then seared it on both sides for about a minute just to make it crispy and brown.   Depending on your personal preference you can cook it at a lower temperature or for longer, I like my salmon to be soft and tender, no dry fish for me!  Enjoy!



  • 2 lbs salmon, cut into equal pieces
  • 2 tbsp olive oil
  • ½ tsp black pepper
  • 2 garlic cloves, crushed
  • Zest of 1 lemon
  • 1 tsp finely chopped thyme
  • 2 tsp finely chopped parsley
  • 1 tsp salt


  • Place Salmon in a bowl with all ingredients and mix well to ensure the salmon is coated with the seasonings.  
  • Place 2 pieces of salmon in the quart sous-vide bags then vacuum and seal using the FM2000 system.
  • Place water in a large pot according to your sous-vide machine recommendations, then attach sous-vide machine to the pot.  Set the sous-vide machine to 125 degrees.
  • When the water is up to temperature, place bags of salmon in the water making sure it is completely covered and cook for 45 minutes.
  • After 45 minutes, remove from the water and cut the bag open to remove the salmon.  Heat about 2 tbsp of olive oil in a pan and sear the salmon on both sides for about 1 minute per side just until its golden brown.  Serve warm!
Author: Jehan Powell