What Temperature To Cook Fish?


2 Answers

Anonymous Profile
Anonymous answered
Depends....  You can saute it in a skillet first, browning on both sides, then pop in a 400 degree oven for 5 minutes per inch thickness of the fish.  Or - just bake it for about 15 to 20 minutes at 375 or 400.  Make sure you have it seasoned and coated with olive oil, butter or some type of marinade to insure that it is moist.  My favorite way to do salmon is to saute it in a skillet and place it on a cookie sheet.  I make a paste of hoisin sauce - about 1/2 cup, 2 T brown sugar, spoonful of frozen OJ concentrate (Minute Maid), minced jalapeno & a little fresh grated ginger.  I spoon that over the salmon and place it under the broiler for about 5 minutes or until it is bubbling and caramelized.  It is my most requested recipe that I do for dinner parties.  Try it!
thanked the writer.
carol washington
carol washington commented
That recipe sounds so good. I might try it for sunday dinner. I rated your answer 5 stars only because you can not go any higher.
Anonymous commented
Hey there. When you try it, let me know what you think. You will love it, and I guarantee it will be a favorite..... :) Serve it with some Jasmine Rice and stir fried asparagus. (cut it into pieces, and saute in a skillet with a little olive oil, garlic salt & pepper. After just a couple of minutes, sprinkle Asian sesame oil over, and toss & serve - the BEST).

This is my "go to" dinner for company!
Mike Heaven Profile
Mike Heaven answered

Grill most fish over medium high heat, except tuna which should be seared over high heat and left with a cool center.

Fish is done cooking when it begins to flake easily.

Don’t turn fillets. You can turn steaks such as Tuna, Mahi, Halibut, Salmon etc. But the fillets will fall apart.

I always cook my salmon at 400 degrees.

How long depends on the careful not to overcook it.There are many Oven Baked Salmon Recipes that I also tried instantly.

If the fish has skin on one side, grill it skin side down then when the fish is done separate the fish from the skin with a spatula. Dispose of the skin.

Also consider cooking delicate fish wrapped in foil with citrus or on a cedar plank for even cooking.

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