Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

This isn’t your low-and-slow sous vide. This is hot and fast rapid sous vide. Unlike traditional sous vide, we’re going to overset the water bath so it’s hotter than our desired internal core temperature. This allows us to reduce the total cooking time by nearly 50 percent! That’s fast. You can use the app to determine your desired salmon doneness and then increase and manually set the temperature. You’ll need to keep a close eye on the salmon to know when it’s done and ready to pull. The good news is that this really does go quick—you won’t need to hang around and hover for too long.

How to Sous Vide Salmon—Fast!