Frozen salmon: sous vide, brined, and grilled.

Most of the year, fresh salmon is unavailable, so we have to choose frozen. This easy recipe produces great salmon flavor every time.

Start with a sous-vide-safe bag or a vacuum seal. Set the Instant Pot to “Sous Vide” or use a dedicated sous vide device. The temperature should be set to 113°F for a very soft texture or 122°F for a flaky texture. The cooking time is 70 minutes for most pieces that are 1 inch thick. Add another 30 minutes if your piece is 1.5 inches thick.

Turn on the Instant Pot, but wait to add the salmon until it reaches the correct temperature. Unlike animal meats, which go in during the warm-up period and turn out fine, salmon will overcook.

When finished, remove the salmon from the water, open it up, and place the salmon on a baking rack. Sprinkle with salt, pepper, turmeric, or other spices as desired.

Place in the refrigerator for at least 30 minutes and up to overnight.

To finish:

Start your grill on high.

Rub both sides of the salmon with olive oil.

Place it skin side down on the grill and cook for three minutes. Do not flip.

Remove and enjoy!