1.5 lbs. salmon fillet
1 Tbsp. olive oil
1 Tbsp. soy sauce
zest from 1 lime
1/4 tsp. red pepper flakes
1/4 tsp. ginger

  • coat salmon with remaining ingredients and seal in large ziplock bag
  • marinate in refrigerator for at least 30 minutes
  • prepare sous vide bath for desired texture:
    • 120°F for very tender and moist
    • 130°F for firm but still moist
  • cook in sous vide bath for 60 minutes
  • carefully remove salmon from bag (will be very fragile), pat dry with paper towels
  • serve over rice with teriyaki sauce

source: https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon-recipe.html