Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 130°F (54°C). If you’d like to try other temperatures, see the temperature guide in the post.

Season the frozen salmon with salt and pepper.

Place seasoned salmon to a zip-top bag in a single layer.

Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one).

Keep the bag in the water bath and cook for 70 minutes for 1.5-inch fillets. (Make sure the fish is fully submerged while the seams of the bag are above water.)

Add minced garlic, vinegar, soy sauce, and honey into a skillet, and cook until it thickens.

When the timer goes off, take the salmon out of the bag, and dry the surface with paper towels.

Place the skillet on medium-high heat and add olive oil. Once hot, add the salmon skin-side facing down and sear about 1 minute. Flip the salmon and sear the other side for 30 seconds. Remove from the heat.

Add honey garlic sauce to the skillet and coat the salmon with the sauce evenly. Serve with your favorite vegetables and enjoy!