Ingredients:

  • 2 (6-ounce/170g each) salmon fillets
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 sprig fresh thyme or rosemary
  • 4 tablespoons (1/2 stick/57g) unsalted butter, softened
  • 1 tablespoon fresh lemon juice (15ml)
  • 2 tablespoons finely chopped fresh dill (30ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season generously with salt and pepper. If using, place a sprig of thyme or rosemary on top of each fillet.
  2. Place each salmon fillet in a separate vacuum seal bag (or zip-top bag). If using a zip-top bag, use the water displacement method to remove as much air as possible.
  3. Preheat a water bath to 120°F (49°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for medium-well. Submerge the sealed salmon in the water bath, ensuring it is fully submerged. Cook for 30-45 minutes, depending on the thickness of the fillets.
  4. While the salmon is cooking, combine softened butter, lemon juice, dill, garlic powder, red pepper flakes (if using), salt, and pepper in a small bowl. Mix well until evenly combined.
  5. Remove the salmon from the water bath and carefully remove it from the bag. Pat dry with paper towels. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the salmon, skin-side down (if applicable), for 2-3 minutes until the skin is crispy and golden brown (or until the top is lightly browned if skinless). Flip and sear for another 30 seconds to 1 minute. (Can skip this step for a more delicate, less browned result)
  6. Place the seared (or unseared) salmon on plates. Top each fillet with a generous dollop of lemon-dill butter. Serve immediately.