I make this salmon all the time. I initially put it in the sous vide tank at 118 or 119, but after reading Kenji’s article on the matter, I reduced the temp to 115. It doesn’t make much of a difference, but it’s still plenty good. We often purchase the salmon when it’s on sale and I cut it up into portions and freeze the fish is a vacuum saver bag until the day we’re eating it. I just drop the bagged frozen fillets into the tank for an hour and sear on the Blackstone after an hour. I make a quick teriyaki sauce to dress things up.