Sous Vide Salmon

Step by step

1. Fill stockpot with water and attach sous vide wand, setting temperature to 120F.

2. Salt salmon and let rest for 30 minutes at room temperature.

3. Place salmon in gallon-sized vacuum sealing bag and close bag seal, then vacuum seal to remove air from bag.

4. Fully submerge bag in 120F water and let cook for 1 hour.

5. Remove bag from hot water and place in ice bath to cool.

6. Use salmon for salads, hand rolls, or a charcuterie board.

7. Pro tip: You can also sous vide the salmon with thinly sliced pieces of lemon for a citrus-y flavor!