If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours which works fine but dries out the fish a little more than I'd like.
I'm not really comfortable cooking anything at a temperature lower than 55c for long periods of time but I'd like a less dry whole salmon.
Does anyone else have any views / science on this one? Could I get away with doing a whole salmon at a lower temperature?