Finding the Perfect Sous Vide Temperature for Salmon

Salmon is one of the most popular proteins to cook sous vide. With precise temperature control, you can make salmon that melts in your mouth, which is what salmon lovers want. But when it comes to sous vide salmon, there is some disagreement about the best temperature for different levels of doneness and texture. If you want to cook salmon sous vide, this guide will help you pick the right temperature.

Salmon Sous Vide Temperature Range

Salmon can be cooked sous vide anywhere from 110°F (43°C) up to 135°F (57°C). The lower temperatures result in more tender translucent salmon with a buttery texture. As you go higher in temperature the salmon firms up, becomes flaky, and starts to turn opaque. Here’s an overview of common sous vide salmon temperatures

<table><thead><tr><th>Texture</th> <th>Temperature</th></tr></thead><tbody><tr><td>Soft and buttery</td><td>110°F (43°C)</td> </tr><tr><td>Translucent and starting to flake</td> <td>115°F (46°C)</td></tr><tr><td>Very moist, tender, and flaky</td><td>120°F (49°C)</td></tr><tr><td>Firm, moist, and flaky</td><td>130°F (54°C)</td></tr></tbody></table>

So how do you decide what texture and doneness you prefer? Let’s go over the factors to consider when picking the right sous vide salmon temperature

Key Considerations for Temperature

Personal Preference

The most obvious factor is personal taste. If you like your salmon barely cooked and silky, go with 110-115°F (43-46°C). For a more traditional flaky, firm texture 125-130°F (52-54°C) is better. If unsure, start in the middle at 120°F (49°C) to experience tender yet flaky salmon.

Thickness

Thicker salmon cuts require higher temperatures to ensure even doneness throughout. For a 2-inch thick salmon fillet or steak, 130°F (54°C) allows the interior to cook without drying out the exterior. For thinner 1-inch fillets, 120°F (49°C) gives great results.

Time Cooking

Higher temperatures require less time to reach doneness. A 1-inch fillet may only need 15 minutes at 130°F (54°C) versus 45 minutes at 115°F (46°C). If time is limited, bump up the temp. For more hands-off cooking, lower temperatures work well.

Finishing Method

Lower temperatures help keep the salmon from getting too done if you plan to sear or grill it after sous vide. Higher temperatures make sure that salmon that goes straight from the water bath to the plate is fully cooked.

Type of Salmon

Fattier salmon like farmed Atlantic and wild Chinook can handle higher temperatures without drying out. For lean wild sockeye or coho, stick to lower end of 110-120°F (43-49°C).

Recommended Salmon Sous Vide Times and Temps

Taking all the above factors into account, here are recommended time and temperature guidelines based on salmon cut thickness:

• 1-inch fillet or 1.5-inch steaks:

  • 115°F (46°C) for 30-45 minutes

  • 120°F (49°C) for 25-35 minutes

  • 125°F (52°C) for 20-25 minutes

• 2-inch thick fillet or steak:

  • 125°F (52°C) for 45-60 minutes

  • 130°F (54°C) for 30-45 minutes

• 3-inch thick fillet or steak:

  • 130°F (54°C) for 60-90 minutes

These time and temperature combinations will yield salmon that is cooked edge to edge without drying out. Allow thicker cuts extra time if starting from frozen.

Other Tips for Perfect Sous Vide Salmon

• Chill the salmon briefly before searing to prevent overcooking

• Use a brine or marinade to infuse extra flavor

• For firmer texture, refrigerate overnight after cooking

• Add herbs, citrus, or spices to vacuum bag for seasoning

• Ice bath rapidly cools if not searing and serving right away

Putting It All Together

1. Season 1-2 inch salmon fillets with salt, pepper, and any other seasoning.

2. Vacuum seal seasoned salmon with any aromatics like lemon slices or fresh herbs.

3. Cook at 115°F (46°C) for 30-45 minutes for a silky texture or 125°F (52°C) for 25-35 minutes for flaky yet tender salmon.

4. Chill briefly in an ice bath if not searing right away.

5. Sear skin-side down in a hot pan for crispy skin (optional).

6. Serve with extra lemon, fresh dill, compound butter, or other accents.

With the right time, temperature, and technique, you can achieve salmon sous vide perfection!

Frequently Asked Questions About Sous Vide Salmon

Should salmon be brined before sous vide?

Yes, brining helps keep the salmon moist and seasons it throughout. A 30 minute quick brine of 1 cup salt to 1 gallon water works well.

Does sous vide cooking time include the time to preheat water?

No, only count the time the sealed salmon is in the preheated water bath. The preheat time depends on your cooker power.

Can I cook salmon from frozen using sous vide?

Absolutely! Add 30-60 extra minutes to the cooking time to allow frozen salmon to safely thaw and come up to temperature.

Is it safe to eat salmon sous vide at lower temperatures?

Temperatures as low as 110°F (43°C) are considered safe when held for the recommended time due to pasteurization. However, the texture may be too delicate for some at these temps.

Should I discard the liquid expelled during sous vide salmon cooking?

No, the expelled liquid is simply concentrated salmon juices full of flavor. You can use it to make a sauce or add it back prior to searing.

The Takeaway on Sous Vide Salmon Temps

With so many factors like thickness, texture, and time, it can be tricky nailing down the right temperature for sous vide salmon. As a general rule, 115-125°F (46-52°C) for 30-60 minutes works well for 1-2 inch cuts, resulting in tender yet flaky salmon. Rely on the visual and textural cues, not just time and temp guides, to achieve your ideal salmon doneness. Sous vide cooking offers unparalleled control, so don’t be afraid to experiment to find your salmon sweet spot!