Sous Vide Users - Salmon Marinades??

I'm fairly new to sous vide, but I've learned you don't want to add fat to the bag (butter, or oil in marinades) if you're also adding aromatics.  Most aromatics are fat soluble, and as a result, you can be pouring out much of that flavor with the juice in the bag.  That said, that juice is excellent for gravy and sauce.

I read somewhere fresh garlic, and I think they may be temperature dependent, can add a bad, bitter taste, and powdered/granulated is a better choice.  I don't know what temps make the bad garlic taste, but I'm sure it's something I'll pick up on.

I've gotten good infusion of aromatics so far.  I tend to use a lot of spices.  I've heard some people say they don't.  Either way, I always sear, and I spice before the sear, and depending on the spice, I try not to burn out the flavor.