Preheat the water bath: Set your sous vide circulator to 125°F (52°C) for silky medium-rare salmon, 130°F (54°C) for medium, or 135°F (57°C) for a firmer texture.

Season the salmon: Pat the fillets dry. Rub lightly with olive oil. Sprinkle with salt, pepper, and garlic powder if using. Add a thin slice of butter and a lemon slice on top of each fillet.

Bag it: Place 1–2 fillets per vacuum bag in a single layer, or use high-quality freezer zip-top bags. Add a few herb sprigs if you like.

Seal the bags: Use a vacuum sealer, or use the water displacement method with zip-top bags by slowly lowering the bag into the water to push air out, then sealing.

Cook: Submerge the sealed salmon in the preheated bath and cook for 45 minutes to 1 hour. Thicker fillets (1.5 inches) lean toward the full hour.

Prepare to sear: When the time is up, remove the bags and gently transfer the salmon to a plate. Carefully blot with paper towels to remove surface moisture. This helps get a crisp sear.

Sear quickly: Heat a nonstick or cast-iron skillet over medium-high. Add a teaspoon of oil. For skin-on fillets, sear skin-side down for 30–60 seconds until crisp. Flip and sear the other side for 15–30 seconds. Don’t overdo it—the inside is already cooked.

Finish and serve: Top with a pat of butter, fresh herbs, and a squeeze of lemon. Serve with keto sides like sautéed asparagus, cauliflower mash, or a simple arugula salad.