Rinse and pat dry salmon.
Brush both sides of the salmon with olive oil,
Using a tablespoon of honey on each side, coat the salmon.
Sprinkle sea salt and freshly cracked black peppercorns on both the skin and flesh side of the salmon.
Place the salmon into the bag.
Seal the bag.
Place the sealed salmon into the pot of water and attach your sous-vide cooker.
Adjust the temperature to 115°F.
Cook for 45 minutes.
Plate and garnish with minced flat-leaf parsley.