There is nothing more delicious than wild salmon cooked perfectly rare to medium-rare. The perfect temperature for Sous Vide cooking salmon is 116F/47C to 118F/47.5C producing shiny and succulent flesh.
For safety, to eat salmon rare or medium-rare, the best bet is to buy salmon suitable for eating raw or fresh sushi-grade fish. Some gourmet may prefer salmon cooked at higher temperature for health or other reasons. The beauty of sous vide cooking is that foods can be precisely cooked in your preferred temperature.
Temperature 57 deg C
Time 30 min