Sous vide whole salmon at what temperature?
Whole salmon simply isn't a great candidate for low temp cooking in a water bath.  While you can achieve excellent results with portioned salmon, cooked at 50C for well under an hour, this timing is impossible for a whole fish.  It would be necessary to cook much longer.  The problem is you would probably have to cook the whole fish for a couple of hours.  This causes the enzymes to break down the flesh and you get a mushy, unpleasant product.  Alternately, as you experienced, raising the temp to speed things up results in a dried out product.

I would choose a different cooking technique for the whole fish...or portion your salmon into steaks or fillets and look here: http://www.chefsteps.com/activities/sous-vide-salmon--2