Season your salmon with the rosemary sea salt mixture.
Place the fish in a zip-lock bag with a sprig of fresh rosemary, then seal it tightly, removing as much air as possible.
Set your sous vide machine to 115°F for 45 minutes and place the bag into the pot of water. Clip your bag of salmon to the side of the pot and make sure that the meat is submerged, but that no water can get into the bag.
Once done cooking, remove your salmon from the bag and set it aside on a plate. Heat a skillet over medium and add butter and minced garlic.
When the butter melts, squeeze in juice from half a lemon, then add and sear your salmon. Sear flesh-side down, then flip to sear the skin. Remember, flip carefully.While your salmon cooks, spoon that delicious lemon butter garlic sauce over the top! This is key to building the best flavor!
Take care when flipping your salmon after cooking it sous vide. It will be extra tender and moist, so be careful when handling it so it doesn’t fall apart!
You can serve this salmon cold to mix into pasta, on salads and in sandwiches, or even over rice. It’s just as delicious chilled!