# I should have tried salmon sooner

**URL:** <https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159>\
**Category:** Anova Precision® Cooker\
**Created:** [December 13, 2017, 1:58pm UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159 "2017-12-13T13:58:19Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [December 13, 2017, 1:58pm UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159/1 "2017-12-13T13:58:19Z")

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Although I have been using the APC for some time now, I had never got round to using it to cook salmon. That was a mistake because it turned out great.

As a first step I put a half fillet in a bag with nothing else at all. I cooked it for 2 hours at 120F/49C. Some albumin formed but it rinsed off easily. I didn’t do any finishing step.

As you can see it was moist and evenly cooked. I worried a bit about the low temperature, but since the cook time was less than 4 hours I went ahead.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/3/3e89e565ae3d1fa1736f8e0edb7787832929388a.JPG)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 13, 2017, 3:22pm UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159/2 "2017-12-13T15:22:26Z")

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Try Halibut. It is a difficult fish to get perfect using normal methods but very easy with the Anova. Fish cooked this way has always turned out great for me.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [December 13, 2017, 4:50pm UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159/3 "2017-12-13T16:50:52Z")

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Love cooked sous vide salmon. I do need to cook it up more often.

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**Author:** ![Jeremy\_Williams](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jeremy_williams/32/3044_2.png) [@Jeremy\_Williams](https://community.anovaculinary.com/u/Jeremy_Williams)\
**Post date:** [March 15, 2018, 11:24am UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159/4 "2018-03-15T11:24:50Z")

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What thickness of fish are you typically using John? And are you searing to finish ?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [March 15, 2018, 3:05pm UTC](https://community.anovaculinary.com/t/i-should-have-tried-salmon-sooner/11159/5 "2018-03-15T15:05:23Z")

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I typically do not sear halibut steaks. I present them as I would a piece of poached fish. I find halibut so sensitive to overcooking that I do not want to dry it out with a sear. Halibut has become quite expensive so why take the chance on overcooking. Normally I try and get pieces over an inch in thickness. Since I do not sear it is not as critical as it would be on a very thin piece.