Cook Salmon

Sous Vide Salmon Recipe - The Food Lab by J. Kenji López-Alt seriouseats.com/recipes

        Like firm sashimi 	105°F (41°C)
        Soft and buttery 	110°F (43°C)
        Translucent and starting to flake 	115°F (46°C)
        Very moist, tender, and flaky 	120°F (49°C)
        Firm, moist, and flaky 	130°F (54°C)