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Grilled Fish 101
If you’ve ever grilled fish and ended up with half of it stuck to the grates while the other half fell into the flames… you’re not alone. Even experienced cooks can find grilled fish intimidating. But we promise, it doesn’t have to be.
As chefs we’ve grilled everything from Mahi Mahi on a beach in Jamaica to trout over Canadian campfires, we’re here to tell you: fish on the grill is one of summer’s greatest pleasures. It’s fast, it’s flavourful, and when done right, it’s wildly impressive.
OUR KEY TIPS TO GRILLING FISH:
- It’s gotta be fresh. You should know your fishmonger by name (you know we love T&J Seafoods!). They will be able to tell you when the fish came in, or better yet, when it was caught. Or grab some of your fisherman brother’s latest catch!
- Season it well. Surprisingly, fish & seafood needs even a little more salt than meat & poultry.
- The best way to know it’s done: the skin easily peels off when the fish is perfectly cooked! Even if you don’t plan on serving or eating the skin (make sure scales are off if you’re eating the crispy skin!) purchase it with skin on.
So let’s dive into the art of grilling fish, with an approachable trout recipe, our best chef tips, and everything you need to know to grill like a pro.
Why Grilled Fish Deserves a Spot in Your Summer Lineup
Grilled fish is:
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Fast: It cooks in under 10 minutes.
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Healthy: Lean protein, good fats, no deep fryer in sight.
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Versatile : Any cuisine, any marinade, any time. Click HERE for 10+ Marinades that work equally well for poultry & fish!
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Light yet satisfying: Perfect for warm weather meals. Read on for our favourite sauces & side dishes with grilled fish!
When you master the technique of grilled fish, you unlock a whole new level of backyard cooking that goes way beyond burgers and dogs.
- Prep Time: 5 mins
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Yield: 4 servings 1x
Ingredients
- 4 trout fillets (about 7 oz each). We also love steelhead trout, salmon & arctic char
- Kosher salt and fresh cracked black pepper
- 1 whole lemon, sliced
- Olive oil, as needed
Instructions
- Get your grill (gas or charcoal) hot, between 450°F and 475°F. This high heat is key to a great sear and helps the fish release from the grates.
- Prep your fish: Pat the trout fillets dry. Rub with olive oil, kosher salt, and cracked black pepper if you like. Don’t skip the oil, it helps prevent sticking and promotes that beautiful charred crust.
- Right before placing the fish down, lightly oil the grill grates with a neutral oil (not olive oil as it can smoke). Use a paper towel dipped in oil and tongs to swipe it across the grates.
- Grill: Place the trout fillets directly on the grill. Choose which side you want to show off (skin side or flesh side), and place that down first. Grill for 4–8 minutes, depending on thickness. You’re aiming for mostly opaque flesh, with just a whisper of translucency in the center.
- Cook it 80% on one side. This gives you strong grill marks and makes flipping easier.
- If you’re feeling confident that its not sticking, gently use tongs to flip it over. If not, slide a spatula carefully underneath to flip.
- Remember, when the skin easily peels off, its is perfectly cooked. Top with a sprinkle of sea salt and fresh lemon slices. Serve immediately.
Notes
Chef’s Notes on Grilled Fish Technique
Grilling fish is really about confidence and temperature control. Don’t fuss with it. Put it down, leave it be, and let the grill do its job.
You want the flesh to lift willingly. If it’s sticking, it’s not ready to flip. Think of it like searing steak and give it time to form that crust.
Best Sauces & Side Dishes!
- Tartar Sauce: our homemade tartar sauce goes with just about any fish or seafood. Click HERE for the recipe.
- Potato Salad: It’s like a side dish & sauce in one! Click HERE for our Best Ever Potato Salad Recipe.
- Italian Chopped Salad: make a light & fresh meal or lunch box and pair it with this complete salad. Click HERE for our recipe.
What Fish Is Best for Grilling?
While we love trout for its delicate texture and fresh, mild flavour, many types of fish grill beautifully. Here are a few great options:
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Salmon: Fatty and forgiving
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Halibut: Firm and meaty
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Snapper: Whole grilled snapper is a showstopper
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Swordfish: Practically steak in fish form
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Arctic Char: Similar to trout but richer
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
The key is to choose fish that are firm enough to hold their shape, not too thin, and ideally skin-on.
Substitutions for Grilled Fish
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No trout? Try Arctic char, salmon, or even fresh Perch or Pickerel (just be gentle, it’s more delicate).
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No lemon? Use lime, orange, or a splash of red wine vinegar after grilling.
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Want more flavour? Add a dry rub, herb oil, or miso glaze before grilling. Trout plays nicely with all of it.
What to Know/Avoid in This Recipe
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Avoid moving the fish around too much. Let it sear.
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Don’t overcook it. Pull it off while it’s still a bit translucent in the middle, it’ll finish cooking from residual heat.
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Avoid cold fish. Let your filets sit out for 10–15 minutes before grilling to take the chill off.
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Check your grill grates. Clean and oil them well to prevent sticking.
Storage Recommendations
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Leftovers? Store grilled fish in an airtight container in the fridge for up to 2 days. We like it cold with salad!
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Reheating? Gently warm in a 300°F oven or flake cold over a salad or rice bowl.
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Freezing? It’s possible but not ideal—freshly grilled fish is best enjoyed day-of or the next day.
FAQ About Grilled Fish
Can I grill fish without a skin-on filet?
Yes, but it’s trickier. Use a fish basket or foil to help avoid breakage.
Can I grill whole fish?
Absolutely. Just make sure it’s scaled, gutted, and scored. Stuff the cavity with lemon and herbs for extra flavour.
How do I know when my fish is done?
The flesh should be opaque and just starting to flake with a fork. Internal temperature should hit 125°F–130°F for most fish. Remember our best tip: when the skin easily peels off!
Final Thoughts from the Grill
Grilled fish is one of those dishes that looks fancy but is secretly dead simple once you know the basics. It’s fast, fresh, and endlessly adaptable, exactly the kind of recipe we rely on when we want dinner to feel special but don’t want to spend an hour prepping.
So fire up that grill, grab some of the freshest fish you can find and give this a go. We promise it’ll earn a spot in your regular rotation.
And hey, if anyone says “I don’t like fish,” serve them this. With perfectly cooked and super fresh fish, you’ll make a believer out of them.
