Place in a vacuum sealable bag, ensuring the portions don't touch.
Vacuum seal and place in the water bath for 45 minutes.
Remove bag from water bath and gently remove salmon from the bag to avoid it breaking into pieces.
Heat a skillet over high heat. Add 1 teaspoon avocado oil.
Add the salmon, skin side down, and sear for 30-60 seconds, until the skin has crisped.
Remove and serve drizzled with pineapple miso glaze and chunks of pineapple (optional). The pineapple helps to cut the richness of the salmon. Highly recommend it for serving.
Pineapple Miso Glaze:
Combine the ingredients in a sauce pan and heat over medium heat, stirring to combine the ingredients.
Simmer for 3-5 minutes, until the sauce has thickened slightly. Add additional salt to taste if necessary.
I prefer to use a vacuum sealable bag because it's easier to ensure the salmon portions don't touch. If using a ziplock bag, try to keep the salmon portions from touching or place the portions in individual ziplock bags.
If using a ziplock bag, you should also make sure the olive oil coats the salmon portions to help prevent them from sticking together.
Whether you use a vacuum seal or ziplock bag, you’ll want to make sure to remove the air from the bag to avoid bacteria getting in.
You should also make sure the bag is completely submerged in the water bath. I like to use a sous vide sinker weight to ensure it doesn’t float.
If the bag starts to fill with air and float, just open the bag, remove the air and reseal it.
To get the best sear on the salmon, pat the salmon portions dry with paper towels after they come out of the water bath.
Sear the salmon skin side down so it gets nice and crispy. You only need to do this for 30-60 seconds. Any longer and you may overcook the salmon.
After the salmon comes out of the water bath, it will be very delicate to touch. Handle it carefully so it doesn’t start to fall apart.