Sous vide whole salmon at what temperature

Sous vide not only keeps the proteins (main component) at a lower temperature, but also the spices/oils/flavorings. Heat helps release the taste and aroma of all the ingredients, and the sous vide might not be hot enough to do that.

So, while it kind of kills the simplicity, you could always sautee the seasonings in oil before adding them to the sous vide bag (not until cooler though). Or just keep them separate and recombine for serving. Sous vide itself (not the vacuum part) is mainly for maintaining/achieving a controlled internal temperature, and skilled cooks don't only sous vide a dish; they might sous vide and then finish under a broiler for texture, or with a torch. If the sauce isn't working inside the bag, make it work outside the bag.

Alternately, put the ingredients in the bag the day before, and let them marinate overnight in the fridge. The vacuum action is essentially just a speeded up marinade, so this should do the same.

Also, make sure you're using enough (but not too much) SALT.

Finally, call the Sous Vide Supreme company. They know their product's capabilities and limitations and might have some good recommendations.

Just my guesses.

Start by estimating the accuracy of your temperature sensor and controller. You're going to need to do some comparisons with reliable thermometers for this step. I'm guessing you don't have any laboratory grade thermometers at home that have recently been professionally calibrated. (Who does, really?)

Start by finding two or three digital cooking thermometers (preferably different models) that seem trustworthy. Then calibrate your PID controller by measuring the temperature of a mixture of equal parts crushed ice and water. It should be 0 °C. While you're at it, use the ice slush to check the accuracy of the cooking thermometers you found. Recalibrate or replace them as needed. Finally, heat some water to around 60 °C (or whatever temperature your think you'll be using most often for cooking). Then measure the temperature with your PID controller and the cooking thermometers. That should give you a pretty good idea of how accurate your PID controller will be during cooking. (If you find that your PID controller is accurate at ice temperatures, but quite a bit off at higher temperatures, you likely need a new temperature sensor.)

Sous vide accuracy is frequently in the neighborhood of +/- 0.1 °C, but +/- 0.5 °C is often good enough. I'm not sure what "low accuracy" means, but let's say, for example, that you estimate your accuracy to be +/- 2.0 °C. In that case, simply raise the temperature setting by 2 °C to compensate for the margin of error. It might result in a different level of doneness than you want, but the food will probably be safe.

Take a look at Douglas Baldwin's A Practical Guide to Sous Vide Cooking. Not only does it have some excellent recipes for beginners, but it also has some great safety information. If the food is to be consumed by pregnant women, you don't just want it to be cooked. You want it pasteurized. The guide includes tables for looking up the pasteurization time for fish, poultry, and meat (beef, pork, and lamb). If the meat is starting frozen, add about 30 minutes to the cooking time. If a recipe's going to take too long, use the tables to adjust the meat thickness or temperature in order to reduce the cooking time to your preference. Keep in mind that your shouldn't start the timer until the food is in the water bath and the water is up to temperature. So, save time by heating the water first thing when you're ready to cook.