Sous Vide Ways Print Sous Vide Garlic Lemon Butter Salmon Course Main Course Cuisine American Prep Time 5 minutes Hands-On Cook Time 5 minutes Sous Vide Time 45 minutes Total Time 55 minutes Servings 4 people Ingredients 1 lb fresh salmon 3 cloves garlic, minced 2 1/2 Tbsp fresh lemon juice 1/2 Tbsp honey 1/2 Tbsp sriracha 2 Tbsp unsalted butter, melted 1 sprig rosemary 3 dashes cayenne pepper 1/8 tsp red chili flakes Salt and Pepper to taste Instructions Preparation Set sous vide machine to 53.5C/128F. In a bowl, mix together 1 Tbsp melted butter, lemon juice, honey, sriracha and garlic. Salt and pepper the salmon fillet to taste. Sprinkle 3 dashes of cayenne pepper and red chili flakes on top of the salmon. Put the salmon in a freezer bag with garlic lemon butter mixture and rosemary, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes. Finishing Remove bag from bath. Gently take salmon out of the bag, pat dry and lightly re-season with salt and pepper to taste. Discard the rosemary from bag, and set the garlic lemon butter sauce aside. Heat medium size pan on high and …
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I also have a smoking gun that I throw some smoke flavor into it at the end for about 5 minutes.