Sous Vide Salmon with Creamy Mustard Sauce - Kraft Recipes Top
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Sous Vide Salmon with Creamy Mustard Sauce

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Total Time

4 servings

Try our Sous Vide Salmon with Creamy Mustard Sauce, a Healthy Living recipe. This sous vide salmon recipe is also ready-to-eat in just 40 minutes!

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Make It

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  • Heat water in sous vide to 125°F.
  • Add 3 Tbsp. oil to large freezer-weight resealable plastic bag. Place fish in single layer in bag; turn to evenly coat both sides of each fish piece with oil. Place 2 lemon slices on top of each fish piece. Partially seal bag, leaving small opening at top of bag. While holding top of bag, slowly lower bag into sous vide, pressing top of bag to completely seal bag after excess air has been removed. (Bag should be completely submerged in water.) Cook 20 min. Carefully remove bag from water.
  • Heat remaining oil in large nonstick skillet on medium heat. Remove fish from bag; discard bag. Add fish to skillet; cook 2 min. on each side or until fish flakes easily with fork. Transfer fish to plate; cover to keep warm.
  • Heat chicken broth in small skillet on medium heat. Add cream cheese and mustard; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Pour over fish; sprinkle with dill.

Special Equipment Needed


Substitute chopped fresh parsley for the dill.


  • 4 servings

Healthy Living

Nutrition Bonus

Looking to add more fish to your diet? This flavorful entrée is sure to win over your entire family.

Nutritional Information

Serving Size 4 servings
Calories 330
Total fat 23g
Saturated fat 6g
Cholesterol 80mg
Sodium 200mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 0.8449g
Protein 28g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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