Grilling fish is a rite of summer—or any season if you’re bold enough to brave the cold. It’s quick, flavorful, and lets the natural taste of the catch shine, but it’s easy to mess up if you don’t know the basics. Here’s how to nail it every time.
Pick the Right Fish
Not all fish are grill-friendly. Fatty, firm options like salmon, tuna, swordfish, or mahi-mahi hold up best over flames. Delicate types—think tilapia or flounder—can flake apart unless you’re using a grill basket or foil. Fresh is ideal, but frozen works if thawed properly (overnight in the fridge, never on the counter).
Prep Like a Pro
Start with a clean slate: rinse the fish under cold water, pat it dry with paper towels, and check for stray bones. Oil it up—olive oil or avocado oil—to keep it from sticking, then season simply. Salt, pepper, and a squeeze of lemon are enough, though garlic powder, paprika, or fresh herbs like dill can kick it up. Let it sit for 15-20 minutes at room temp so the flavors sink in and it cooks evenly.
Fire It Up
Preheat your grill to medium-high (about 400°F). Gas or charcoal? Doesn’t matter—both work, though charcoal adds a smokier edge. Clean the grates with a wire brush, then oil them too (dip a paper towel in oil and swipe with tongs). This double-oiling trick—fish and grates—is your insurance against a shredded fillet.
Grill Smart
Lay the fish down at a 45-degree angle to the grates for those Instagram-worthy marks. Skin-on? Go skin-side down first. Timing depends on thickness: 3-5 minutes per side for a 1-inch fillet. Don’t flip too soon—wait for it to release naturally, or you’ll tear it. Use a spatula, not tongs, to keep it intact. If you’re nervous about sticking, a fish basket or foil packet is a solid cheat code—just poke holes for drainage.
Know When It’s Done
Fish is ready at 145°F internal temp (grab a meat thermometer if you’re picky), or when it flakes easily with a fork and turns opaque. Overcooking is the enemy—dry fish is a tragedy. Pull it a minute early and let it rest; carryover heat finishes the job.
Serve It Right
Plate it hot with a drizzle of lemon, a sprinkle of sea salt, or a dollop of herb butter. Pair it with grilled veggies or a cold beer. Keep it simple—good fish doesn’t need a circus.
Pro Tips
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Soak cedar planks for an hour and grill on those for a smoky twist (salmon loves this).
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Got a whole fish? Gut it, score the skin, stuff with lemon and herbs, and grill 6-8 minutes per side.
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Clean the grill right after—it’s easier when it’s warm.
Grilling fish isn’t rocket science, but it rewards attention. Get the heat right, don’t overthink it, and you’ll have a meal that beats any steak. Now go fire up that grill.