Cut salmon fillet into serving pieces and check for bones.
Season fillets with salt and pepper, and such other spice as you want. I did a couple basil leaves on each fillet for the serving in the picture.
Place in boilable bag with some grapeseed oil, and seal. Cook in a water bath at 117F (47 C) for 20 minutes.
Remove from the bags and dry tops. Sprinkle with some EVOO and a little more salt (I used the black salt for color above). Place in the broiler for about 3 minutes... or till done nicely on top.
Serve with a sauce.... A vino cotto goes nicely.... I did that by reducing down a sweet Passover wine...