Sous Vide Salmon

While it may seem like techno-overkill to sous vide salmon, cooking it this way yields perfectly cooked fish. While you can get perfect salmon in the oven, I find it is a lot easier to overcook it. I followed the directions from J. Kenji López-Alt on Serious Eats. 

The basics of the recipe are:

1. Debone the salmon
2. Divide the fish into 5-6 oz portions
3. Generously sprinkle salt over all sides of the fish
4. Add any aromatics e.g. zested lemon, grated garlic, thyme, etc.
5. Put fish pieces in vacuum seal bag or plastic bag, keeping fish to one layer. Add olive oil to bag. Seal the bag
6. Refrigerate sealed bag for at least 30 minutes
7. Start the sous vide bath and when it reaches desired temperature, place sealed bags in the water. I use 30 mins (for up to 1" filet) at 117F.
8. When done, take the salmon out of the bag and sear it, skin side down.
9. Enjoy!