• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cooking Basics

    How to Grill Fish

    Published: May 8, 2018 · Modified: Jan 27, 2022 · 15 Comments

    Love grilled fish? Learn how to grill tilapia, lobster, salmon, shrimp (and more) directly on the grill, in foil, on skewers, and more!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Do you love to grill, but worry about grilling seafood?  Learn how to grill fish, get tips and tricks, and find out what the best type of grilling is for the fish you’re cooking. 

    Do you love to grill, but are worried about grilling seafood?  Learn how to grill fish, tips and tricks, and what the best type of grilling is for the fish you're cooking. 

    Whenever I share a grilled fish recipe, I can feel some of you shrinking away from the recipe on your phone screens.

    Why? 

    You probably already know.

    Fish can be delicate. 

    Fish can be expensive. 

    Fish can either stick to the grill, or fall apart and meet a tragic end in the red-hot coals.

    And so, I’m here today to help you learn how to grill fish without fear!

    We’ll review the main ways that you can cook seafood on the grill, which type of fish works best for each technique, and (of course) check out some recipe ideas.

    How to Cook Fish Directly on the Grill

    Cooking directly on the grill results in gorgeous char markings, and requires almost no special equipment (other than the grill itself).

    This technique is best for fatty or oily fish (like sockeye salmon or king salmon), sturdy fish (like ahi tuna or swordfish), large sides of fish or whole fish, fish steaks or collars.

    Make sure to preheat the grill, clean the grill grates and brush with oil, and let the fish come to room temperature before cooking.

    Try it: Make this grilled swordfish with tangy rosé wine mayonnaise from Platings + Pairings

    Here are a few of my favorite recipes for cooking directly on the grill!

    Grilled Salmon with Pineapple
    This grilled side of salmon is cooked with an easy spice rub and topped with grilled pineapple.  It's the perfect way to make fish the main meal at your spring and summer cookouts!
    Make It
    This Grilled Chili Lime Salmon with Pineapple is perfect way to make fish the main meal at your spring and summer cookouts!
    Grilled Swordfish with Basil Pesto
    This Grilled Swordfish with Basil Pesto is a quick, easy, and flavor-packed main course that’s perfect for barbecues and cookouts!
    Make It
    This Basil Pesto Grilled Swordfish is a quick, easy, and flavor-packed main course that's perfect for barbecues and cookouts!

    How to Use a Fish Grilling Basket

    Using a fish grilling basket (or a fish grill) is the perfect way to prevent delicate or expensive fillets from sticking to the grill grate or falling through it. 

    Just like with grilling directly on the grill, these baskets create charred markings on the fish.

    This technique is best for delicate fish (like tilapia and flounder), lean fish (like halibut and cod), expensive fish (like king salmon), and small fish that could fall through the grill grate.

    Make sure to preheat the grilling basket (along with the grill) before adding the fish, and either buy a fish basket with an insulated handle or use a heat-proof glove.

    Grilled King Salmon with Plum Sauce
    This grilled King salmon recipe features lucious King salmon cooked on a grill and served with a fresh, homemade plum sauce.
    Make It
    This luscious Grilled King Salmon with Plum Sauce is made with rich and meaty King salmon fillets and fresh plum sauce!
    Cilantro Lime Fish Tacos
    These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!
    Make It
    cilantro lime fish tacos on a platter

    How to Grill Fish in Foil Packets

    Using foil packets is a simple way to protect your fish, achieve an evenly cooked fish, and seal in moisture. 

    This method achieves a smoky flavor, but does not give the fish charred grill markings.

    This technique works well with almost any type of fish!

    Make sure to set a timer when you’re cooking.  Since you can’t see the fish, you can’t rely on the usual indicators to know when it’s finished.

    Use a high-quality foil.  Some budget-friendly foils are very thin, and may not hold up well on the grill.

    Try it: Make this easy grilled salmon in foil from the Cookin’ Canuk.

    How to Grill Fish on a Cedar Plank

    Using a cedar grilling plank is a perfect way to add a smoky, cedar flavor to your fish. 

    It also provides a barrier between your fish and the grill, preventing the fish from sticking to it. 

    Buying cedar planks can get pricey, so this method is best reserved for high-quality, large pieces of fish.

    This technique is especially perfect for large sides of salmon.

    Make sure to soak the cedar wood for 2 hours before adding the fish and grilling.

    Try it: Make this cedar plank salmon with lime and sriracha glaze from Killing Thyme.

    How to Grill Shellfish Directly on the Grill

    Shellfish that are still in the shell have a natural protection from the heat of the grill.  Add shell-on shellfish directly to the grill for an easy, low maintenance grilling technique. 

    This works best with any shell-on shellfish that is large enough to set on the grill without falling through the grate.

    Mollusks (like clams, oysters, and mussels) typically pop open when heated.  Remove the shellfish from the heat when it opens, and take care not to spill the juices.

    Crustaceans (like lobster, crab, and crawfish) are sometimes split open before grilling.  Brush any exposed fish with butter or oil to prevent sticking.

    Try it: Try grilled lobster tails with bourbon sauce, or this grilled king crab salad with avocado dressing.

    Grilled Lobster Tails with Bourbon Sauce
    This grilling season, bring out the lobster! These incredibly easy Grilled Lobster Tails with Bourbon Sauce are grilled to perfection and coated with a bourbon butter sauce.
    Make It
    This grilling season, bring out the lobster! These incredibly easy Grilled Bourbon Lobster Tails are grilled to perfection and coated with a bourbon butter sauce.
    King Crab Recipe: Crab Salad with Creamy Avocado Dressing
    This king crab salad is a delicious seafood salad served with grilled crab, creamy avocado dressing, boiled eggs, and mixed greens.
    Make It
    This Grilled King Crab Salad with Creamy Avocado is delicious at home or at a picnic, and is a light, refreshing, and healthy seafood salad!

    How to Grill Fish + Shellfish on Skewers

    Grilling fish and shellfish on grilling skewers is an easy way to grill small pieces of fish or small shellfish.  The skewer allows you to flip the seafood easily and quickly.

    Try this with small shellfish with soft or partial shells (like shrimp), shellfish with the shell removed (like shell-off sea scallops), thick fish cut into cubes for kabobs.

    Wooden grilling skewers should be soaked for 30 minutes prior to grilling.

    Metal grilling skewers will become very hot.  Use ones with insulated handles, or use a heat-proof glove.

    Grilled Bourbon Scallops
    These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
    Make It
    These Bourbon Grilled Scallops are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!

    How to Grill Fish on a Cast-Iron Skillet

    Another fantastic grilling option is to use a cast-iron skillet directly on the grill.  This allows you to mimic stovetop cooking but also achieve a delicious, smoky flavor.

    I especially like Lodge’s 12″ cast iron skillet.

    This works well with any fish!

    Make sure to allow mollusks to cook thoroughly and pop open on their own.

    Preheat the pan on the grill before adding fish to achieve a seared, caramelized fish.

    Use a heat-proof grilling glove or pot holder when moving the pan.

    Try it: Make these Cast Iron Roasted Clams from Epicurious

    « Kipper Recipe: Smoked Fish Sliders
    Honeysuckle Vodka: A Flower Liqueur »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Tracy Koslicki

      May 18, 2018 at 1:34 am

      5 stars
      Omg GUILTY. I usually just leave it to my husband but what great tips! You’re inspired me to take the grilling reins for our next fish dinner!

      Reply
    2. Annissa

      May 18, 2018 at 9:52 am

      Wow! What a thorough and useful post! I never knew there were so many ways to grill fish before. My husband is a big fan of making cedar planked salmon, but I’ve never even thought to use a cast iron skillet. Now I’m thawing out fish for dinner.

      Reply
    3. Kris

      May 18, 2018 at 11:22 am

      5 stars
      Really, really great tips. I absolutely love grilling fish, because of the wonderful smoke flavor that is infused into the fish. but you are right, I’m intimidated by flaking falling-into-the coals disasters. This helps a lot, and the recipes are to die for. Time to fire up the grill!! Thanks for the inspiration.

      Reply
    4. Kitty

      May 18, 2018 at 11:18 pm

      I rarely grill fish… I wouldn’t say I’m afraid to, but it does seem like there are different rules to follow. Will have to try some of these recipes so I can get more confident with grilling seafood!

      Reply
    5. Kathy McDaniel

      May 19, 2018 at 1:25 am

      You are right, grilling fish can be intimidating. I absolutely love fish and seafood so I truly appreciate the detailed post explaining the best methods and techniques for cooking it o the grill. Great information for sure!

      Reply
    6. michele

      May 19, 2018 at 5:06 pm

      What a great guide for fish…. I printed it out and put it on the fridge becasue were going camping/fishing next month for our summer vacation. Im going to use all of those grilling tips!

      Reply
      • champagne-tastes

        May 19, 2018 at 5:41 pm

        Oh I’m so happy that it’s helpful for you!! Have a wonderful camping trip!

        Reply
    7. [email protected]

      May 20, 2018 at 11:49 am

      WELP, I’m hungry. Great collection of recipes, and wonderful tips! An odd but interesting tip that I’ve seen mentioned a few times but have yet to try myself involves rubbing the grill with raw potato. Not sure why it’s supposed to help keep fish from sticking, but apparently it works well. Very glad you covered so much here (including shellfish) – it’s a great resource to have!

      Reply
      • champagne-tastes

        May 20, 2018 at 1:06 pm

        That is an odd trick! Maybe it puts some starch on the grill and protects the fish. I’ll have to try it!

        Reply
    8. Julia

      May 20, 2018 at 2:49 pm

      This is an amazing article! So much wealth of information! For example, I did not know that you need to preheat the wire fish basket but it makes sense. Also, I didn’t know that you could even grill mollusks directly on the grill. I am definitely saving this to refer all throughout the summer!

      Reply
    9. Kirsten

      May 20, 2018 at 11:40 pm

      Yeah…you’re talking to me. Not much intimidates me when it comes to cooking, but fish on the grill sure does. You breaking down the types of fish best suited to each method is extremely helpful.

      Reply
    10. Marisa Franca

      May 21, 2018 at 6:55 am

      We grill lots of fish. In fact, we eat fish several times a week and Hubby is a fisherman. You have lots of good information for those who aren’t familiar with cooking or grilling seafood. We love trying new varieties too.

      Reply
    11. Amy Nash

      May 21, 2018 at 9:47 am

      Grilled fish is absolutely the best! This post was so thorough and helpful and I’m totally bookmarking it as a reference for grilling this summer! Thank you!

      Reply
    12. Carmy

      May 21, 2018 at 6:12 pm

      I haven’t actually tried grilling fish yet. However, now that it’s almost summer, I’m looking forward to firing up the grill and throwing some fish on it so this post is super helpful. I’ll also have to try your recipe for grilling scallops too!

      Reply
    13. Donna

      May 22, 2018 at 2:37 pm

      This is such a helpful guide!! I love cooking (and eating) fish but I am always too much of a wuss to do it on the grill. I foresee a lot more fish at our summer cook outs 🙂

      Reply

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.