Maybe it’s the beautiful color. Or maybe it’s the subtle infusion of delicious smoke. Either way, there’s no doubt that grilling seems to make seafood extra tasty. Here are some of our favorite—and expert-approved—tips to help you grill seafood like a pro.
Here are a few general tips to help you get the most out of your grill:
- Thoroughly clean, then lightly oil your grill.
- Preheat your grill to medium-high.
- Place your fish on the heated grill, flesh side down.
- Wait 4-6 minutes before flipping. When it’s ready to turn, the fish will release itself from the grill. Only turn your fish once.
A Grilling Guide
Firm fish: Firmer fish, like salmon, can be cooked directly on an oiled grill.
Delicate fish: Place your fish in a hinged seafood rack to prevent breakage.
Shrimp and scallops: Skewer your shrimp, scallops, and chunks of firm fish like salmon on metal or thoroughly soaked bamboo skewers.
Shellfish: Larger shellfish can be cooked right on your grill. Don’t eat the ones that don’t open.
Cedar plank like a pro
Grilling your salmon with a cedar plank is such an easy, flavorful way to cook salmon. Now here are some tips to take your salmon to the next level.
- Try soaking your cedar plank in wine or sake instead of water for two hours before cooking.
- Lay your salmon flesh-side up on the plank. Then, cover the grill.
- Cook your salmon for 12-15 minutes.
Here’s what you need:
- Gas or charcoal grill
- Grill basket
- Metal or thoroughly soaked bamboo skewers
Best seafood for grilling
Fish: Cod, Grouper, Haddock, Halibut, King Mackerel, Kingfish, Kona Kampachi, Mahi mahi, Perch, Pollock, Rainbow Trout, Roughy, Salmon, Sea Bass, Sablefish, Trout, Walleye