Sous vide salmon from frozen

cooking straight from frozen, keep the salmon in the 55°C water bath for 45 to 60 minutes.  

I landed between 55 and 60 got 35 to 40 min.  Comes out firm 

At 58°C to 60°C (136°F to 140°F), cooking frozen salmon requires 35 to 45 minutes for a standard 1-inch thick fillet.

In emergency... fast-cook method, set your water bath to 141°F–146°F (61°C–63°C) and cook for 25 to 30 minutes

Risk is salmon gets overcooked