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When you can take a fork and the fish meat is flaky, its done. All meats should be cooked with at least 350 degrees in order to kill all bacteria. Answer, 03.21.10: To prevent bacterial growth, fish should be cooked TO an internal temperature of 145 degrees F and held for at least 15 seconds.It can be cooked AT whatever temperature you like. Always check the temperature in the thickest part of the fish.ake at 425 degrees F for 15-20 minutes or until fish flakes easily with a fork. It depends on your cooking utensil, whether the grill, oven or fry pan. The faster is cooks, â¦ the less soggy it can get in the batter/butter, etc. I do both grill and pan. Grill I put it in a foil pan.
Technically, fish is done at 140F (removed from the heat at 135F). If you cook salmon to that temperature, it's a culinary disaster. I generally cook salmon that's good enough to eat raw (it's farm-raised, so parasites are not a problem, and fresh enough that bacteria is not a problem either).