Now, here’s where I get a little cheeky. Fish like mackerel, sardines, or salmon with a big ol’ fat cap? They’re more forgiving. You can push the temperature up to 450°F and even broil them for a minute at the end. The fat insulates the flesh, so it’s harder to ruin. But don’t get cocky. I once broiled a piece of king salmon for “just one more minute” and it went from perfect to “why is it smoking?” The smoke alarm agrees with me.
So, what’s the final takeaway? 350°F to 450°F. For most fillets, 400°F is your safe zone. For thicker cuts, go 425°F. For thin guys, 375°F. Always use a thermometer. And don’t be like me—don’t walk away. Fish doesn’t care about your podcast. Fish waits for no one. Now go cook something that doesn’t taste like a shoe. You’ve got this.
