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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?

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Are you using a boiling pot of water on the stove, an oven or an immersion circulator? –  Loki Aug 20 '14 at 9:38
An immersion circulator. –  Will Calderwood Aug 20 '14 at 9:39
Oh that's good. So you can rule out temperature control being an issue. I would recommend using poaching temps for whole salmon (I think you're doing that already) and adding a bit of court bouillon in the bag before you seal it. Since doneness is not the real issue in an immersion circulator at a controlled temperature, if the end product is dry the only way to remedy that is to add more liquid in the beginning. –  Loki Aug 20 '14 at 9:45
Yeah, cook it at a higher temperature, say 65C to a core temp of 55C. You'll get a mild doneness gradient but not much. I don't suppose you have access to the iOS app Sous Vide Dash? It'll work out the time it will take based on target temp, water temp and the thickness of your salmon. –  Stefano Aug 20 '14 at 11:05

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