To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
Season your Salmon filets by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle the salt and pepper generously on both sides. Add the finely chopped garlic on top.
Add on top fine slices of lemon.
Place the salmon fillets in a zip-lock bag. Make sure they are spread in one layer.
Now, for the ‘Water displacement’ technique, close the bag containing the salmon completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container. You can use sous vide weight magnets or kitchen metal tongs to make sure the bag doesn’t float on the surface
Leave it to cook for 45 minutes in the case of a 1.5-inch thick piece and only 30 minutes for 1-inch thick peace. If it’s 2-inch thick, cook it for 1 hour.
Remove the salmon pieces from the bag using a fish spatula when the time is done.
Remove excess moisture from the salmon with a paper towel. Sprinkle some salt and pepper according to taste.
On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your salmon for 1 minute with the skin side facing the pan and 15 seconds on the other side.
Garnish with freshly chopped parsley and a squeeze of lemon. Enjoy!