Sous Vide and Grill/Pan Finished Alaskan Salmon

This is a great recipe starting with frozen Salmon. The large bags of wild caught Alaskan Salmon at Costco are a good choice here.

Start with sous vide straight from freezer. It’s best to slightly under cook because of the final high temperature sear to finish. I like sous vide 113 deg F (45C) for one hour for a 1 inch thick piece (2.5cm)

Remove from water, open and dry on a wire rack. Add salt and any other spices for a dry brine.

Refrigerate for a few hours or until dry. This is flexible and even fine overnight.

Coat both sides with olive oil, place on a hot grill or pan for 4 minutes, flip halfway through.