Cooked to perfection each and every time.
Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest Season salmon generously with salt on all sides.Place salmon in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags. Add olive oil to bag or divide it between the smaller bags. Add aromatics to bags, if using. Close bags, place in refrigerator, and let salmon rest for at least 30 minutes or up to overnight.
Cook 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches.Carefully remove salmon from bags and transfer to a double layer of paper towels. Discard aromatics and gently blot top of salmon with more paper towels.Carefully peel away skin and discard. Serve salmon immediately with the freshly skinned side down for better presentation.Transfer salmon to refrigerator uncovered and allow it to chill completely.
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