• 4 salmon fillets (or 2 or 3)
  • Kosher Salt
  • Pepper
  • 2 tbsp olive oil
  • 2 tbsp diced garlic (or shallots)
  • 2 tsp vegetable oil for searing


Note: Add one hour to cooking time if frozen.

  1. Season the salmon generously with salt and pepper.
  2. Place the salmon into a bag with the olive oil and the garlic / shallots making sure to cover generously.
  3. Place the bag into the water and seal with the displacement method.
  4. Cook at 130 for 45 minutes.
  5. Let rest for 10 minutes.
  6. Heat a thin layer of oil until shimmering and then sear for 1.5 minutes on the skin side and about 30 seconds on the other side.

See Also