Frozen salmon individually wrapped.

From freezer to pot.

122F

30-40 minutes cook time targeted if thawed.

Over an hour because it is still frozen.

Update: 2015.12.19 I did salmon properly this time. Thawed and rebagged the fish. 122°F for 40 mins. Amazingly moist and intense salmon flavor.

Brining: Soaking the fish in salt water seems to be the key to keeping it pretty. I have seen various times and percentages. I will try 10% for 10 minutes first. Then probably up to 30 minutes. I see many instructions for doing this in icy water.

So to get that 10% solution, I will try one tablespoon of salt per scant (a bit less than) cup of water. I will try fridge cold water maybe with a few ice cubes and put the water in the fridge. 10 minutes, then increases in time by 5 or 10 minutes until I like the results. 122°F for up to 40 mins.