Set sous vide machine to 53.5C/128F.
In a jar, mix together salt, paprika, black pepper, onion powder, garlic powder, oregano, thyme and cayenne pepper to create cajun seasoning mix.
Season the salmon with cajun seasoning to taste. Place the salmon in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes.
Remove bag from bath. Gently take salmon out of the bag, pat dry and lightly re-season with cajun seasoning.
Heat medium size skillet on high and add oil. Sear the fish skin side down for 1 minute, flip the salmon and sear for 30 seconds - 1 minute fish side down. Remove from pan, serve and enjoy!
The salmon will be extremely delicate once it is cooked sous vide. Make sure to handle the fish with care when removing it from the bag or flipping on pan to prevent it from breaking apart.