I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.
More than that and it'll be as safe as before but dry*, even if cooked in liquid. Specially if you're serving it as a fillet, like in the OP.
*the exception that proves the rule is if you're going to shred it; then it's fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.
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I'm more worried about getting chickenella from salmon.
Can we call them chicken tiddies instead of chicken breast?
Everything Japan is better, as proved by katana beating Western words 11 times out of 10, so...
Tori oppai!
isn't 165 safe for poultry?
Yes it is, 190 is insane
160f and it'll self heat itself to 165f out of the oven
I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.
More than that and it'll be as safe as before but dry*, even if cooked in liquid. Specially if you're serving it as a fillet, like in the OP.
*the exception that proves the rule is if you're going to shred it; then it's fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.