• Buy salmon filets portions that are equal in size and thickness.

  Preparing a whole salmon, it is best to butterfly the fish by cutting straight through the middle of the fish along the spin while the fish is lying flat on a cutting board. Cut the salmon into two long large filets.

  Inspect the salmon using your fingers, feel for any pin bones, and remove any you see using kitchen tweezers. Ordinary tweezers will work.

  Next, cut the fish into pieces of equal thickness.

Temperatures To Sous Vide Salmon

• Medium-Rare / Salmon pink all the way through - soft texture (2hr)

  120-122°F / 48.8-50°C
• Medium Salmon / pink with additional texture - very moist (90mins)

  125-130°F / 51.6-54.4°C
• Medium Plus Salmon / pink with firmer texture (30-45mins)

  131-135°F / 55-57.2°C

How Long To Cook Sous Vide Salmon

• From our testing, the best is 90 minutes at 125 degrees

Making The Poaching Sauce

• Melt butter over medium heat. Add as much or as little as you want. More is better to a degree. One stick of butter per half of a salmon.

  You can add anything you like to the sauce, but be careful of using flavors too strong and taking over the flavor of the salmon.
• Recipe:

  Add butter to a pot and melt

  Mince and finely chop the garlic. Cook the garlic in the butter at a low temperature until the garlic is lightly fragrant. Remove from the heat, then add the Oyster sauce.

  How much Oyster sauce? It all depends on how much fish you're cooking. If you do not have any Oyster sauce, replace it with soy sauce.

  Add enough that the flavor comes through yet is not too strong. Oyster sauce adds a nice touch of umami, making your sous vide salmon better than the next.
• Add the poaching sauce to the FoodSaver bag or zip lock freezer bag. Move the bag around, covering the fish with the sauce, then seal the bag and remove the air.

  If using zip lock freezer bags, seal them by lowering the bags into the sous vide machine's water bath. As the bag lowers, the air will be forced out. Once the water line reaches the top of the bag, seal the bag closed.
• To serve, garnish the salmon with chopped chives and lemon slices.

How To Get Crispy Salmon Skin

• Preheat the oven broiler 10 minutes before the fish is ready. Move the oven rack to the upper middle, not the top, not directly under the broiler.

  Place the cooked salmon on a roasting rack with a cookie sheet underneath. Pat the fish's skin dry with a paper towel. Very dry. Then paint on olive oil or canola oil, then place under the broiler. Around 3-6 minutes. Keep an eye and do not walk away until the skin is crispy.

How To Cook Frozen Salmon

• Yes, it works pretty well. Here are tips for using frozen salmon, which is somewhat different from fresh salmon.

  Prep To Freeze: After grocery shopping, split up the pieces of salmon into personal serving portions. This is important; lightly salt the filets before going into the freezer. Seasoning solid frozen fish is difficult.

  What If The Salmon Came Frozen?

  No problem. Unseal the fish from the packaging, then add the flavored poaching butter. Then reseal the bag. Since the fish is frozen, simply salting the fish isn't ideal. Yet adding the salt to the poaching butter instead.

  Add salt to taste, it will depend on how much fish you're cooking. Once the poaching sauce is prepared, take a taste. Then adjust to your liking.