Sous Vide Salmon

Combine dry ingredients in a medium-sized mixing bowl and mix well. This will be the dry cure mixture for the salmon.

Lay a long sheet of plastic wrap down on a table or other work surface. The plastic wrap should be a few inches longer than the salmon filet.

Spread an even layer of the dry cure mixture on the plastic wrap. Make sure there is enough mixture spread out to cover the length and width of the salmon filet.

Lay down an even layer of fresh dill and place the salmon on top.

Cover the salmon with more fresh dill, then cover with more dry cure mixture.

Pull the edges of the plastic wrap around the fish and roll tightly, ensuring the cure is distributed on all sides of the fish.

Allow the salmon to cure for 4–8 hours, depending on thickness.

Once filet is cured, rinse well, dry with paper towels, and allow to air-dry overnight.

Fill a 12-quart sous vide container with warm water. Attach a sous vide immersion circulator to the container and set temperature to 125 degrees F (51 degrees celsius).

Place salmon inside sous vide bag, skin side down. Use a vacuum sealer to remove the air and seal the bag. Once the water temperature has reached 125 degrees F (51 degrees celsius), add the bag to the sous vide container and set timer for 45 minutes.

Remove bag from the sous vide container when the timer goes off. Remove the salmon from the bag and pat dry. Plate as desired and enjoy!