How Long to Cook Halibut
Fresh or frozen halibut fillets and steaks. A firm, mild white fish.
The Short Answer
Fresh or frozen halibut fillets and steaks. A firm, mild white fish. Cook to an internal temperature of 145 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 400°F
Time: 12–18 minutes
For 1-inch thick fillets. Brush with oil or butter. Bake until the flesh is opaque and flakes easily with a fork. Halibut dries out quickly, so do not overbake.
Rest: 3 minutes
🔥 Grill
Temperature: 400°F
Time: 4–5 minutes
Per side on a well-oiled grill over direct medium-high heat. Halibut is firm enough to grill directly. Use a fish spatula for easy flipping.
Rest: 3 minutes
🍳 Stovetop
Time: 4–5 minutes
Per side in a hot skillet with butter or oil over medium-high heat. Sear until golden, flip once. Baste with the pan butter.
Rest: 3 minutes
Halibut is an extremely lean fish, which means it goes from perfectly done to dry and chalky in about 60 seconds. Pull it at 130-135 degrees F rather than the USDA minimum of 145. The carryover heat will bring it up. Err on the side of underdone.
Frequently Asked Questions
Do not overcook it. Halibut is very lean and dries out faster than fattier fish like salmon. Cook to 130-135 degrees F internal, use butter or oil generously, and do not walk away from it.
The flesh turns from translucent to opaque white and flakes easily when pressed with a fork. Internal temperature should reach 130-135 degrees F for moist results.
Yes. It is one of the best fish for grilling because it is firm enough to hold together on the grates. Oil the grill well and use a fish spatula for flipping.
The Bottom Line
Halibut cooking times vary by method and thickness. Always verify doneness with a thermometer reading 145 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.