Set sous vide machine to 53.5C/128F.
Season the salmon with garlic powder, salt and pepper to taste. Place the salmon in a freezer bag with fresh dill and lemon juice, 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 salt and pepper.
Heat medium size skillet on high and add oil. Sear for 1 -2 minutes fish side down, and 1 minute skin side down. Remove from pan, serve and enjoy!