Sous-vide salmon fillet with green asparagus & pea purée

April 7, 2026 Recipe

Are you looking for a sophisticated recipe for salmon with green asparagus that’s guaranteed to succeed and tastes just like it does in a restaurant? Then this sous-vide salmon recipe is just the thing for you. In this post, we’ll show you what the ideal sous-vide temperature is, how long the salmon needs to cook, and how you can easily prepare side dishes such as asparagus at the same time in the sous-vide bath.

How do you cook salmon properly?

Cooking salmon properly means cooking it to perfection – juicy, flavourful and with a tender, almost buttery texture. This is precisely where the method plays a crucial role.

One of the most reliable methods is sous-vide cooking, i.e. gentle cooking under vacuum at a precisely controlled temperature. The salmon is vacuum-sealed and cooked in a sous-vide bath at a low, constant temperature.

The big advantage: the fish cannot be overcooked, as the temperature is precisely set. This ensures it remains tender and juicy throughout, developing a particularly delicate texture – with no risk of dry or grey patches, which can easily occur when cooking in a pan or oven. At the same time, the vacuum ensures that flavours and natural aromas are fully preserved.

Ingredients for 2 people

For the green asparagus

10 spears of fresh green asparagus
4 tbsp butter
Salt & pepper

For the salmon

2 salmon fillets with skin
2–3 tbsp olive oil
salt & pepper
fermented black garlic (or regular garlic)

For the pea and asparagus purée

800 g peas (frozen)
2 tbsp butter
100 ml cream
salt & pepper
1 pinch of nutmeg

Preparation: Step-by-step guide to perfect sous-vide salmon

1. Cook the green asparagus sous-vide

First, wash the asparagus and peel it carefully. Then place them in a vacuum bag together with four tablespoons of butter and a pinch of salt and pepper. Seal the bag airtight using a powerful vacuum sealer such as the V. 300 Premium X. Next, place the asparagus in the sous-vide bathfor 35 minutes at 48 °C.

Tip: After cooking, briefly toss in a pan with butter – this creates delicate roasted flavours.

2. Cooking sous-vide salmon correctly

At the same time, rinse the salmon under cold water and pat dry. Then place it in a vacuum bag with olive oil, salt, pepper and black garlic, and vacuum-seal.

The salmon is also cooked at 48 °C for approx. 35 minutes and can be placed in the sous-vide bath together with the asparagus. Once cooked, the salmon is seared on the skin side in a hot pan until crispy and reaches its ideal core temperature of 54–55 °C.

3. Make a creamy pea and asparagus purée

While the salmon and asparagus are cooking, prepare the purée:

1. Cook the peas in boiling salted water for approx. 10 minutes
2. Drain and rinse briefly under cold water (to retain the fresh green colour)
3. Purée until smooth with butter and cream
4. Season to taste with salt, pepper and nutmeg

Pro tip: For a particularly smooth result, you can pass the purée through a sieve.

Finally, mix some of the asparagus with butter and combine with the remaining pea purée. The result: a velvety, aromatic pea and asparagus purée that goes perfectly with the salmon.