I have made this a few times. First couple of times I used the lower temps of 115-120 and shorter soak times of 30 minutes. I was not to impressed with the texture so this time I went for 130°F for 1 hour.
Used the normal herbs and spices one might use for salmon. Added butter and lemon.
I had a small pot of rice cooked and added diced carrots, peas and mushrooms with a dash of kikkoman soy sauce.
I seared the skin side down to give the skin some crisp.
The salmon steak was about 2 1\2 inches in the middle.
This was much better in texture for me. It was more firm and flaked away very nicely.
Very tasty meal.
Vac sealed waiting for the bath:
After the bath:
A fast sear:
Ready for dinner: