Grilling fish isn’t as scary as it sounds. With these four tips, you’ll be grilling salmon or other fish like a pro. Halibut and pacific cod are also fantastic cooked on the grill.
- Season both sides of the fish with oil (extra virgin olive oil is my favorite). Then season the meat with sea salt, pepper and a little of your favorite seafood seasoning blend (optional) and set aside.
- Start with a clean grill. Heat the grill to medium high and use a BBQ brush to remove any debris. Using tongs, prepare the grill by rubbing it with a little vegetable oil on a towel. We achieve the best cooking results with medium high heat. If the grill is too hot, you’re likely to burn the delicate fish.
- Place the fish diagonally and skin side down on the grill. This gives beautiful grill marks on the fish and makes it a little easier to flip it later. How long you cook the fish depends on its thickness. If you’re piece is particularly thick, start out on medium high heat and then turn it down to low so it doesn’t burn and cooks evenly.
- Flip only once. 75% of the cooking time is on one side. Keep the lid closed the majority of the cooking time (it’s ok to peek once in a while). Use a fine edged metal spatula for the best flipping results. Some people use two spatulas. The second one helps guide the fish gently while the other lifts.