Frozen salmon: sous vide, brined, and grilled.

Fresh salmon is unavailable most of the year, so we have to choose frozen. This easy recipe always produces great salmon flavor.

Begin by using a sous-vide-safe bag or a vacuum seal. Set the Instant Pot to “Sous Vide” mode, or use a dedicated sous vide device. Set the temperature to:

113°F for a very soft texture or

122°F for a flaky texture.

Most pieces that are 1 inch thick require 70 minutes of cooking time. Add 30 minutes if your piece is 1.5 inches thick. If you happen to have fresh or if you defrosted it then use 40 minutes for a 1 inch piece and 60 minutes for 1.5 inch thickness.

Turn on the Instant Pot, but wait to add the salmon until the pot reaches the correct temperature. Unlike other meats, which can be added during the warm-up period without issue, salmon will overcook if added too early.

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

Refrigerate for at least 30 minutes or up to overnight. Cold salmon is delicious in a salad. Keep reading for the grilling method.

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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!