Season the salmon filets with the fresh thyme, salt and pepper.
Place the salmon filets in a large freezer bag or vacuum sealer bag along with all the other ingredients. Make sure the ingredients are mixed well in the bag and the filets are placed evenly on the bottom of the bag. Remove the air from the bag using a vacuum sealer or by using the air displacement method.
Place the sealed bags in the water bath. Use clips to secure the bags to the side of the water bath if needed. Allow the salmon to sit in the water bath for 45 minutes.
Remove the bag from the water bath and set aside. Gently remove the salmon filets and serve immediately if desired.
If you want to sear the salmon to gain some color or a crust, get a stainless-steel frying pan hot over medium high heat with a little oil in the pan. Once the pan is hot, sear one side of the salmon for 30 seconds until a nice sear forms. Remove from the pan and transfer to a plate. Serve and enjoy!
The temperature you set your sous vide machine at will determine how long the salmon needs to stay in the water bath. This will also depend on how you prefer your salmon to be cooked as well. Here is a small guide to use for reference when the salmon is cooked for 45 minutes in the water bath.
Medium Rare (soft, warm red center): 115 degrees
Medium (Flaky, warm pink center): 125 degrees
Medium Well (Firm, Hot cooked center): 132 degrees