We love our sous vide, especially for salmon. New favourite meal is sous vide salmon with homemade guacamole and a nice big salad. We cook our skinless salmon to 138 degrees and it is firm but still moist and tender. If it is skin on, we cook it to 130 degrees, take it out, pat dry and give the skin a quick sear in a very hot pan.
We use ziplock sandwich bags for individual portions. I didn't like using a big bag and clipping it to the side of the pot,(sometimes it was hard to get all the air out and it would want to float) so I changed to a container that a magnet will hold to, and use those fridge magnets with clips on them to keep the smaller bags in position. Works like a charm!