What's the best time and temperature for sous vide salmon?

In the Sous Vide Recipes Forum
It seems like everyone has a different time and temperature they recommend for sous vide salmon. What do you all think is the best?

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I did a lot of tests with different temperatures for sous vide salmon and I was surprised at home much difference minor changes in time and temperature made. I'd say that's why there's so many different variations out there, it's really a matter of personal preference.

That said I really like 130F for about 15 minutes, it comes out a nice medium rare. The salmon at 104f for 20 minutes has a little bit too weird of a consistency for me, though a lot of people seem to like it.

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