The Perfect Temperature for Sous Vide Salmon

Salmon is one of the most popular foods to cook sous vide. The precise temperature control of sous vide allows you to achieve the exact doneness you want with salmon, ensuring it turns out moist, tender and never overcooked. But with sous vide salmon, the temperature you choose makes all the difference.

So what is the best temperature for sous vide salmon? The answer depends on your preferred texture. Salmon can be sous vide at temperatures ranging from 105°F to 130°F, with each temperature producing a different finished result.

How Temperature Affects Sous Vide Salmon

Salmon is a delicate fish that can quickly turn from succulent to dry and chalky with just a few degrees of overcooking. Sous vide gives you control over the temperature so you can perfectly achieve your desired doneness. Here’s how different temperatures affect the final texture:

• 105°F – 110°F – The salmon will be translucent and have a sushi-like texture. It will be buttery soft yet still retain its shape.

• 115°F – The classic sous vide salmon temperature. At 115°F, the salmon will become opaque and just start to flake while remaining incredibly moist and velvety.

• 120°F – The salmon will be fully opaque and very tender with clear flaking, similar to traditional poached salmon.

• 125°F – 130°F – The salmon will be firmer, drier and more well-done. It will have pronounced flakes but can become chalky if left too long.

Salmon begins to lose its moisture above 125°F and the texture suffers, so temperatures higher than 130°F are not recommended. For the best results, sous vide salmon between 105°F for a rare-like texture up to 120°F for well-done fish.

Popular Sous Vide Salmon Temperatures

115°F is the most popular temperature for sous vide salmon. At 115°F, the salmon is cooked through while still being extremely tender and velvety. It has nice flakes but doesn’t have the firmer drier texture of higher temperatures. 115°F gives you the benefits of sous vide salmon – moisture and tenderness – while still having the satisfaction of cooked flaky fish.

105°F – 110°F is great if you prefer your salmon on the rarer side. The salmon won’t be fully opaque but will have a lush, buttery texture just on the cusp of cooked. This temperature range gives salmon a sushi-like mouthfeel while heating it just enough to pasteurize.

120°F produces traditional poached salmon texture. The salmon will be fully cooked and opaque with clear flakes. While still moist, it will be firmer and more well-done than lower temperatures. 120°F gives the satisfaction of cooked flaky fish with foolproof even doneness.

Time Needed for Sous Vide Salmon

With sous vide cooking, time is less critical than temperature Once the set temperature is reached, salmon only needs enough time for the heat to evenly penetrate the fish. For most salmon fillets, 45-60 minutes is sufficient, regardless of thickness

Thinner fillets around 1 inch thick need 30-45 minutes. Thicker fillets from 1 to 2 inches can go 45 minutes up to an hour max. Longer times won’t necessarily make the salmon more tender, and times exceeding 3 hours are not recommended for food safety.

Salmon is one protein that does not benefit from extremely long sous vide cooking. The delicate flesh can become mushy and waterlogged if left too long, especially at lower temperatures. Keep salmon cooking times brief to maintain optimum texture.

Tips for Perfect Sous Vide Salmon

Follow these tips for foolproof sous vide salmon with amazing texture:

• Start with fresh, sushi-grade salmon – High quality fish ensures the best results.

• Dry brine the salmon before cooking – Salt helps firms up the flesh. 30 minutes is ideal.

• Add aromatics like thyme, dill or citrus zest to infuse flavor.

• Chill the cooked salmon before searing or serving. This firms up the delicate texture.

• Sear the skin until crispy for delicious salmon cracklings.

• Don’t exceed 3 hours total cook + chill time for food safety.

Serving Sous Vide Salmon

Sous vide salmon is delicate so take care when handling. Here are serving suggestions:

• Sear for 1-2 minutes per side to add flavorful browning.

• Serve chilled like sashimi, in salads or rice bowls.

• Flake and mix into pasta, sandwiches or veggie sides.

• Top with olive oil, herbs and lemon.

No matter how you serve it, sous vide salmon is succulent perfection thanks to precise temperature control. For the best results, cook between 105°F and 120°F. And 115°F is the gold standard – fully opaque while still amazingly moist and tender. So set your cooker to 115°F and get ready for the best salmon of your life!

For sous vide salmon, the ideal temperature range is between 120°F and 130°F. A temperature of 120°F results in a buttery, flaky texture, while 130°F yields a firmer, more flaked salmon.

For sous vide cooking, fish should ideally be cooked between 130°F (54°C) and 145°F (63°C) for safety and desired texture.