In a small bowl, stir together melted butter, brown sugar, honey, soy sauce, olive oil, and garlic.

Place salmon filets in a single layer in a gallon-sized zip-top baggie. (Can use more than one bag, if needed.) Pour marinade over filets and turn the bag to coat.

Refrigerate 30 minutes - 1 hour.

Fill a stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.

Heat water to temperature based on your preferred doneness for your fish. We prefer our salmon cooked to 122 degrees F. You can go up to 131 for firmer fish.

When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold the top of the bag over the side of the stockpot. Clip bag to the side, if needed.

Set timer for cook time. Cook time depends on the thickness of your fish (1-inch = 40 minutes, 1 1/2-inches = 60 minutes).

After cook time is finished, remove bags from sous vide and remove salmon filets from the bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear salmon for 1 -2 minutes skin side down.