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Overview
Choose a lower temperature for silky, barely set salmon or a higher one for firmer flakes. Dry skin-on pieces well and crisp them briefly in a hot pan.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Barely Set | 110°–115°F | 145°F | 45 minutes | 90 minutes |
| Medium | 118°–122°F | 145°F | 45–60 minutes | 2 hours |
| Firm | 125°–130°F | 145°F | 60 minutes | 2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 110°–115°FBarely Set
- Delicate, barely set flakes with a silky center.
Best for
- King salmon
- Sockeye
Notes
- Use top-quality fish and serve right away.
- Torch lightly for color without cooking through.
Tips
- Brine in 1% salt for 15 minutes to firm the exterior without toughening the center.
- Keep the bath immaculate — any off aromas cling quickly at these low temps.
- Plate immediately after torching; lingering heat can push the texture past the moist stage.
- 118°–122°FMedium
- Choose medium for distinct flakes with enough moisture to carry miso, citrus, or brown butter and enough structure for skin-side crisping.
Best for
- Farmed salmon
Notes
- Finish in a skillet with butter and herbs for color.
Tips
- Brine fillets in 1% salt for 20 minutes, then pat dry — this seasons the core and keeps albumin in check at 118°–122°F.
- After every portion passes the thermometer reading, pat the skin dry and use a brief skin-side sear for a crisp finish, then serve right away.
- 125°–130°FFirm
- Firm gives you clean flakes and sturdy pieces that can move into a rice bowl or be broken up for immediate salmon cakes.
Best for
- Salmon cakes
Notes
- Press skin in a pan for extra crispness.
- Use in rice bowls or salads.
Tips
- Dry the skin thoroughly and use a nonstick or carbon-steel pan so it crisps without tearing.
- Brush with butter or oil before broiling to prevent the exterior from drying out at the slightly higher temp.
Get it ready
- Cut the salmon into portions of similar thickness.
- Brine in 1% salt water for 15–20 minutes, then pat the fish and skin dry.
- Arrange the portions skin-side down in one flat layer in each bag.
- Seal gently and keep the bags fully submerged while the salmon cooks.
Finish and serve
- Lift the salmon carefully from the bag and pat the skin dry.
- Crisp skin-on portions briefly in a hot skillet, or brush the fish with glaze.
- Serve right away with citrus, miso, herbs, or brown butter.
Useful tips
- Brine in 1% salt for 15–20 minutes before bagging. This seasons the interior and reduces the white albumin that coagulates on the surface during cooking.
- Skin-on salmon should be seared skin-side down only. Press gently with a spatula for the first 30 seconds to prevent curling. 60–90 seconds gives you glassy, chip-like skin.
Questions
QBarely Set: How do I add color without cooking it through?
QMedium: Why target 118°–122°F for salmon?
QMedium: Can I meal-prep this doneness safely?
QFirm: Why cook to 125°–130°F?
QFirm: How do I keep leftovers moist?
QFirm: Does this work for salmon cakes?
Cook safely
Before serving, check the thickest part of every piece of salmon with a food thermometer. It should hold at 145°F for at least 15 seconds. For a thin piece, slide the thermometer in from the side so the sensing part reaches the center.
If the food is too small to check, cook it until opaque and easy to separate with a fork. If you plan to serve it undercooked, or cool and reheat it later, use a method written for that purpose. Otherwise, serve it right away.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Salmon guide.
