Place the salmon into a ziplock or FoodSaver bag in a single layer (you may need to use 2 bags). Add the olive oil, dill and lemon zest, if using.
Seal using a vacuum sealer. Or, if using a ziplock bag, use the water displacement method. Let rest in the fridge for 30 minutes or overnight.
When ready to cook, set sous vide to 120-degrees.
Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 45 minutes, up to 1 hour.
Remove salmon from bag and place on a paper towel-lined plate. Pat it very dry with additional paper towels.
To Sear: Heat oil over medium-high heat until. Add salmon skin side down and cook until the skin is crisp. Flip and cook for an additional 15 seconds.
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