Fish
Buttery, flaky salmon from rare translucent to fully cooked, perfect with citrus or teriyaki glazes.
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Salmon is easy to overcook because it goes from juicy to dry in a narrow temperature range. Sous vide keeps it buttery and moist, whether you like it translucent and silky or more traditional and flaky. This guide maps each temperature window to texture, plus quick finishing ideas like a sear, citrus butter, or teriyaki glaze.
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118°–122°F
Buttery salmon with a bit more firmness—our go-to sweet spot.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Barely Set | 110°–115°F | 45 min | 90 min |
| Medium | 118°–122°F | 45–60 min | 2 h |
| Firm | 125°–130°F | 60 min | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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