Sous vide salmon help

I bought a nice fresh caught salmon the day and am cooking it tonight. I've done salmon before but was wondering if anyone has any suggestions for time and temp! Planning to eat as is after finishing on a pan or oven. Previously I think I tried 105 for 45 min and 115 for 45 minutes. Both were good but I feel like the lower temp was better? May have just been the quality of the fish between the two.