What Temperature Do You Cook Fish At

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Here’s the universal truth: fish is not chicken. You can’t just blast it at 500°F and pray. Most fin fish—like salmon, cod, or halibut—love a moderate oven, specifically between 350°F and 450°F (that’s 177°C to 232°C for our metric pals). Why? Because fish is delicate. It’s the drama queen of proteins. It goes from perfectly opaque to overcooked in about thirty seconds flat.

If you go too low—say, 300°F—you’ll end up with fish that’s sweating instead of cooking. It gets rubbery and sad, like a gym towel left in a locker. Too high, over 475°F? You’ll char the outside while the inside stays raw and translucent. That’s not “sushi-level”; that’s a problem. So that 350-450 sweet spot is where the magic happens: even cooking, a golden crust, and a tender, flaky center.

Wait, But What About 425°F?

Oh, you’ve heard the rumors? Yes, 425°F is the internet’s favorite number. And honestly, it’s a banger. That’s the temperature I use for most fillets—especially salmon and sea bass. At 425°F, you get a lovely, crisp edge (the Maillard reaction is real, folks) while the inside stays moist, almost buttery. I once cooked a thick swordfish steak at 425°F, and it was like eating a cloud that had been lightly kissed by a campfire. Try it. You’ll thank me later.

But here’s where I drop some side-eye: not all fish are built the same. A thin little tilapia fillet? If you hit that with 425°F for 15 minutes, you’ll get a sliver of fish leather. For thin fish (less than an inch thick), drop to 375°F and check it after 8 minutes. Seriously. Set a timer. Don’t trust your “gut.” Your gut probably wanted to watch another episode, and now you’re eating regret.