- Adjust sous vide temperature to 115°F if you like your salmon on the translucent side, or to 120°F if you like it flaky but still tender and moist. Add salmon, lemon, oil, rosemary, and salt and pepper if using to sealable plastic sous-vide bag. Place salmon in sous vide bath. Cook 1h15 or up to overnight.
- Remove from sous vide and from bag, and discard bag. Plate and top with additional rosemary leaves. (Seriously, that’s it – this is the simplest and most delicious salmon ever – it lets the fish shine!).