• 2 pounds centre cut salmon fillet (six 4 to 5 oz. pieces), skinned and boned
• 1/4 cup plus 2 tablespoons coarse salt
• About 1 to 1 1/2 bottles (16 ounces) extra virgin olive oil
Place around 1 litre of ice cold water in a dish large enough to hold the pieces of salmon in a single layer. Stir in the salt then add the fish to the water to soak for 3 to 4 minutes. The exterior of the fish will have a slick, slippery feeling. Dry the fish on a paper towel.
Place 1/2-inch of olive oil in the Copper-Core sauteuse. Add the salmon fillets. Add additional oil to cover the fish by 1/8 inch. Remove the fish from the oil and set aside on a tray.
Place the oil over medium heat until the oil reaches 125°F. Add the fish to the oil, skinned side up and cook for 10 to 12 minutes. Adjust the heat as necessary to keep the oil temperature at 125°F. The finished fish will have a translucent quality.
Remove from the heat. The salmon may be served immediately or left to rest in the oil for up to an hour before serving. Drain the fish or serve with a drizzle of the cooking oil.
Chef Thomas Keller's tip
"It is important to monitor the temperature of the oil as the salmon cooks, however, once cooked, the heat can be turned off and the fish can rest in the oil for up to an hour without overcooking."