Ice Pirate Salmon

In Canada's part of the Inside Passage, Chinook (king) salmon are called "Springs", because they are caught, usually, in May thru early July. Near the Alaskan border, many of the wild runs are white fleshed, perfectly yummy for sous vide.
Substitute if your 'catching' isn't as lucky...

Salmon fillet
Dill, I use a dried dill seasoning mix, as I can't catch fresh dill, where the salmon run.
Cedar paper
Nobu Japanese seaweed,.. yeah, the big black-green stuff you boil to make daiche.
Sake; frozen in a small ice cube tray.

In plastic bag add an ounce, or 2, of the frozen Sake. Place the salmon fillet, seasoned on the flesh side, into the bag. Cut the cedar paper to a size smaller than the fillet and slide it into place on the flesh side. Cut the seaweed to a size that will fit the bag and extend beyond the edges of the fillet, and slide it into place on the skin side of the fillet. vacuum seal the bag, and cold-chill, or soft-freeze, the package; overnight.
N.B. - Salmon's high calorie content can increase the risk due to parasites. A slight freeze, even in sushi-grade, fresh caught salmon is suggested. I will, sometimes, add a smoke infusion, using a smoke gun, not just for flavor, but for the preservative quality. A brown sugar and salt brine is also effective, but not so good for my blood pressure.

Water bath: I prefer/suggest 128-130f degrees for 30-40 minutes. However, a temperature range of 130-140f for up to 45 minutes will provide a less rare result. a higher temperture and/or a greater time will dry out the fish.

Finishing: Remove the 'wrapped' fillet from the pastic. leaving the cedar paper and the seaweed intact. Place it cedar paper side down on a high temp grill for a few minutes, as the wood begins to smoke. Carefully flip the fillet - advanced version; slide spatula between the flesh and the paper, and flip it leaving the paper on the grill - and grill seaweed/skin side down. I prefer to peel the skin of, before serving and these last few seconds will make that process much easier.

I prefer to serve this with sous vide asparagus, usually a spring vegetable.