For a flavorful new way to prepare salmon, try this science-inspired technique of vacuum-sealing food in a bag, then cooking it in a water bath, from chef Nathan Myrvold's "Modernist Cuisine."
Fill a large bowl with 4 1/2 cups water. Add salt and sugar; stir to dissolve. Submerge salmon in brine mixture and transfer to refrigerator for 5 hours.
Drain salmon. Fill a large saucepan with 115-degree water. Place each salmon fillet in a resealable plastic bag along with 2 tablespoons oil. Seal each bag, squeezing out as much air as possible.
Place filled bags in the 115-degree water and cook until salmon's internal temperature reaches 113 degrees, about 24 minutes, taking care that the water retains its temperature. Remove fillets from bags and transfer to a plate.
Melt butter in a nonstick skillet over medium-low heat. Season fillets with salt and pepper. Cook fillets, turning once, about 30 seconds per side. Serve immediately.