Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Choose your preferred doneness.Taste: Tender with a warm center Temperature: 113.0 °F Time: 50 minutes

Make sure to remove the pin bones from the filet, before cutting into approximately 4 oz. portions.

Using a microplane or fine food grater, gently remove the zest from the lemon and orange and add to a small mixing bowl.

Combine kosher salt, fresh cracked black pepper, orange juice, garlic powder, honey with the citrus zest. Mix until well combined.

Add the salmon along with the citrus marinade to a vacuum seal or zip lock bag.

Using the vacuum sealer, make sure that the salmon is completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the salmon to sous vide for the duration of the given cooking time.

Once the salmon has finished cooking, carefully remove the filets from the water bath. Remove the salmon from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray. Before searing, thoroughly dry the skin of each filet with a paper towel.

Place a sauté pan over high heat and add high-temperature cooking oil and unsalted butter. When the oil begins to lightly smoke, carefully add the salmon filets skin side down along with the garlic and herbs to the pan. Sear the salmon for approximately 1 minute and 30 seconds in total, while continuously spooning the aromatic butter over each filet. This adds an extra depth of flavor and smells amazing!

Serve as desired!