Set sous vide machine to 52.5C/126F.

In a bowl, mix together 1 tablespoon melted butter, lime juice, honey and garlic.

Salt and pepper the salmon fillet to taste, and sprinkle cumin on top of the salmon. Put the salmon in a freezer bag with garlic lime butter mixture. Add a majority of the chopped cilantro to the bag, leaving some for garnishing. 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 to taste. Discard the cilantro from bag, and set the lime butter sauce aside.

Heat medium size pan on high and add 1 tablespoon of butter. Sear for 30 to 60 seconds on each side. Remove from pan and place on plate. Lower the heat to medium, add sauce from bag and simmer for 1 minute. Pour the sauce on top of the salmon, garnish with chopped cilantro and enjoy!