Start by patting your salmon fillets dry with paper towels to ensure a good sear later on if desired. Season both sides generously with kosher salt and freshly cracked black pepper.

Drizzle each seasoned salmon fillet with olive oil, ensuring an even coating. Layer on lemon slices, fresh dill, and garlic or butter if desired.

Place each prepared salmon fillet in a vacuum seal bag or zip-top bag using the water displacement method to remove air before sealing.

Fill a large pot with water and attach your sous vide immersion circulator to maintain consistent temperature.

Set the water temperature: 120°F for medium-rare, 130°F for medium, or 140°F for medium-well.

Submerge the sealed salmon bags into the water bath and cook for 30 to 45 minutes.

For searing, heat a skillet over medium-high heat with olive oil, then introduce the salmon for a crispy exterior.

Remove cooked salmon bags from the water bath and pat dry with paper towels.

Sear the salmon skin-side down for 2 to 3 minutes until crispy and golden brown.

In the final minute of searing, add butter and baste the salmon for extra flavor.

Plate the salmon, garnishing with extra dill and lemon wedges, and serve immediately.