用纸巾拍干鱼片并用盐充分调味。如果需要，在袋中添加芳香物质——莳萝、柠檬皮、红辣椒片，以及橄榄油的滴水效果很好。如果存在，保留鱼皮。将鱼片放在真空密封或坚固的拉链顶袋中。真空密封，或使用水位移方法：部分关闭拉链顶袋，将其降低到水浴中以排出空气，然后在浸没前完全封闭。整个烹饪期间袋子必须保持完全浸没，以确保均匀的结果。

Clip your circulator to a tall pot and fill with warm water to the manufacturer's marked level. Set to 50°C for silky, buttery, translucent salmon. For a firmer flake, raise in -15°C steps — 52°C is a common sweet spot, 54°C gives a fully set texture. Do not exceed 54°C or the fish turns dry and chalky. Once water hits your target temp, lower the sealed bag in. Clip a resealable bag to the pot rim opposite the circulator outlet to keep it submerged. Weight down a vacuum-sealed bag if it floats. Confirm everything is fully submerged. Cook time: 30–45 min at 50°C – 52°C for a fresh fillet 1–1.5 inches thick; up to 60 min for thicker cuts; ~70 min from frozen. Done when opaque outside, slightly translucent and deeply tender at the center, yielding easily when pressed through the bag. Remove when no firm or raw center remains.

取出袋子，小心打开，轻轻地抬起三文鱼——它非常娇嫩。立即盛盘，在顶部淋上袋汁。鱼完全烹饪，安全食用。 对于脆皮肤：用纸巾彻底拍干皮肤。在中高火上加热油，直到发光。皮肤朝下按30秒，然后煎2-3分钟，直到金黄和脆。不要翻转。 提前制作：冷藏密封袋最多4天。在上菜前在38°C水浴中重新加热1小时。始终在烹饪期间保持袋子完全浸没，以避免不均匀的结果。