Sous Vide Salmon

by J. KENJI LÓPEZ-ALT https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon-recipe.html

(salmon, Sous Vide )

Yield: 4 servings
Prep Time: 15 min
Cook Time:
Total Time: 1 hr 15 min up to overnight

Ingredients

4 salmon fillets (5 - 6 oz each)
Kosher salt
2 Tbsp EVOO
Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest
2 tsp oil if serving seared

Instructions

1. Season salmon generously with salt on all sides
2. Place salmon in a single layer in gallon-size zipper-lock bag, or in batches in quart-size bags. Add olive oil to bag or divide among the smaller bags. Add aromatics to bags, if using. Close bags, place in refrigerator, and let salmon rest for at lease 30 minutes, up to overnight.
3. Using your precision cooker, preheat a water bath according to the salmon section on the chart @ https://www.tylerspace.net/food//time-0018.html. Remove air from bag using water displacement method: Seal bag almost all the way, leaving about an inch open. Slowly lower bag into water bath, holding the open end above the water level. As bag is lowered, the water pressure should force air out. Just before it is totally submerged, seal the bag completely. Use a rack, or clip bag to the side of the cooking vessel using a binder clip to prevent excess movement.
4. Cook 30 to 45 minutes for fillets 1 inch thick or less, 45 min to an hour for fillets between 1 and 2 inches.
5. Carefully remove salmon from bags (it will be very delicate) and transfer to a double layer of paper towels. Discard aromatics and gently blot top of salmon with more paper towels.
6. To Serve Immediately: Carefully peel away skin and discard. Serve salmon immediately with the freshly skinned side down for better presentation.
7. To Serve Cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. Store in a sealed container for up to a few days and serve cold in sandwiches or salads, stirred into pasta, or on top of rice bowls.
8. To Sear: Heat vegetable oil in a cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully add salmon skin side down and cook, pressing gently on fillets with the back of a flexible fish spatula to help maintain pan contact, until skin is browned and crisp, 1 to 1 1/2 minutes. Carefully flip and cook for an additional 15 seconds. Transfer to paper towels to blot off excess oil, then serve immediately.