What temperature should you cook halibut to?

Halibut should be cooked to 145°F. You can cook it a bit higher (150°F) for a slightly firmer texture if you prefer, but I don't recommend going much higher than that. You'll also want to pay attention to the thickness of your fillets - if they vary a great deal, you may want to pull thinner pieces out early so you don't overcook them. The cooking time will vary greatly depending on the thickness of your fillet.

How do you cook halibut without drying it out?

I take a few approaches to ensure baked halibut doesn't dry out. First, top with pats of butter and lemon slices. The butter adds tender texture and flavor, and the lemon slices on top help keep in the moisture and almost steam it. Second, use an instant-read meat thermometer. Don't overcook the halibut or it will dry out! The best way to prevent this is to use a meat thermometer.

Easy Baked Halibut Recipe (20 Minutes)

Description

This simple baked halibut recipe takes just 20 minutes! Tender, flaky fish with butter and lemon. Perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

24 oz. (4 fillets) halibut fillets
2 Tbsp. butter (chilled works better)
1/2 tsp. sea salt
1 lemon, sliced
flaky sea salt

Instructions

Thaw halibut if necessary. Preheat the oven to 400 degrees F.
Pat the fillets dry with paper towel and place onto a baking dish lined with aluminum foil for easy clean up.
Sprinkle fillets with sea salt and top with small and thin slices of the butter. Top with lemon slices to cover fish and bake for (8-12 minutes for a flatter 3/4-inch fillets or 16-22 minutes for a thicker 2-inch fillets), until cooked through to an internal temperature of 145 degrees F (cook to 150-155 degrees F for a slightly firmer texture) and flakes easily.
Finish with flaky sea salt if desired.

Notes

Storage: Store leftover baked halibut in an airtight container in the refrigerator for 1-2 days. Reheat gently in a hot skillet or 350°F oven just until warmed through, be careful not to overcook it, or it’ll dry out.

Ingredients: The lemon flavor is subtle as written. If you want a stronger lemon punch, set aside lemon wedges to squeeze fresh juice over the fish before serving.

Prep ahead: You can season the halibut and have it ready in the baking dish up to 2 hours ahead. Keep it covered in the refrigerator, then add the butter and lemon slices right before baking.

Tools: An instant-read meat thermometer is essential for perfectly cooked halibut every time.

Serve with: Keep sides simple to let the fish shine – try easy vegetables like haricot verts, air fryer broccoli, or a simple green salad. Add a starch, like baked potatoes or garlic bread.