I have this slow baked salmon recipe for salmon at 250 degrees for 25-30 minutes. It doesn't get quite up to the FDA recommended temps of 145 degrees. It is opaque and flaky on the inside. It kind of hovers at 133-135 degrees after 30 minutes. Even if i pop it back in for 5-10 at 275 degrees, I can't get it up to temp. It's done enough for me, but I'm serving it to others. I leave it on the counter for 30 minutes before baking.