Set sous vide machine to 52C/125F.
In a small bowl, mix white miso, soy sauce, honey, rice vinegar, ginger and sesame oil until combined.
Place the salmon in a freezer bag with half of the miso ginger marinade, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes. Place the remaining half of the marinade in the fridge.
Remove bag from bath. Gently take salmon out of the bag and pat dry with paper towels.
Heat medium size skillet on high and add oil. Sear the fish skin side down for 1 minute while brushing the salmon with excess marinade. Flip the salmon and sear for 30 seconds - 1 minute fish side down. Remove from pan, serve and enjoy!