I really like this preparation method for a thick cut of salmon! It results in a moist, tender perfectly done salmon every time.
This was a pretty thick piece, previously frozen, that would have been difficult to sauté.
Seasoned with salt, freshly ground black pepper and garlic powder I vacuum sealed it in preparation for cooking in the sous vide.
After cooking for 30 minutes at 138°F. The sous vide cooks it perfectly, and you could certainly eat it right out of the bag, but it's a little plain at this point.
I should point out that there was supposed to be a lemon-shallot brown butter sauce to go with this, but I ended up getting the butter a little too brown. Oops! It happens. The fish was delicious without it.