Bring Out the Sous Vide Machine for the Most Buttery Salmon Ever!

Sealing most fish in a zip-top bag and putting it in a perfectly heated water bath 

is a reliable approach to avoid overcooking delicate meat, but salmon requires more magic. 

Lowering the temperature maintains the fish's taste and buttery texture. 

Salmon fillets feature white lines throughout their pink flesh. 

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Collagen and fat form the lines, which soften and separate the meat fibers as the fillet cooks.  

Cooking salmon to 140 F causes collagen breakdown, resulting in flaky, dry, and less flavored meat. 

Sous vide preserves salmon moisture and flavor by keeping the temperature at 125 F. 

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