Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Note: For sashimi-style temperatures below 130°F / 54°C, use sushi-grade fish frozen to FDA standards (-4°F / -20°C for 7 days or -31°F / -35°C for 15 h) to eliminate parasites. Follow safe cooking practices and USDA guidelines for internal temperatures. Use the freshest seafood available, keep everything chilled before cooking, and serve lower-than-130°F preparations immediately.
See our food safety guide.
Texture Profiles
- 110°–115°FBarely Set
- Translucent, sashimi-like salmon perfect for salads or chilled service.
- 118°–122°FMedium
- Buttery salmon with a bit more firmness—our go-to sweet spot.
- 125°–130°FFirm
- Traditional flakiness for people who want fully opaque salmon.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving