Sous Vide Salmon with Pasta and Caramelized Onions

Sous Vide Salmon with Pasta and Caramelized Onions
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What Started it all:
Salmon, Onion, pasta, sous vide

As the seasons change, the allure of a hearty, comforting dish is irresistible. This recipe combines the tender flake of salmon, the sweetness of caramelized onions, and the satisfaction of a perfectly cooked pasta. A symphony of flavors and textures that will leave you craving for more.


  • 4 salmon fillets (6 oz each)
  • 2 large onions, thinly sliced
  • 12 oz pasta of your choice (e.g., pappardelle or fettuccine)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp dried thyme
  • 1 lemon, cut into wedges (optional)


  1. Preheat your sous vide machine to 130°F (54°C).
  2. Season the salmon fillets with salt, pepper, and thyme.
  3. Place the salmon in a single layer in a sous vide bag or a heat-safe container. Seal the bag or cover the container with plastic wrap.
  4. Cook the salmon in the preheated water bath for 12-15 minutes or until cooked through.
  5. While the salmon is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until they are dark golden brown and caramelized.
  6. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  7. Remove the salmon from the sous vide bag or container and place it on a plate. Serve with the caramelized onions, cooked pasta, and a squeeze of lemon juice (if desired).

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