8 Fresh BBQ Seafood Recipes That Prove Fish Belongs on the Grill

Why Seafood Belongs on the Grill

Most people think of burgers and steaks when they fire up the grill, but seafood over live fire is something special. The high heat caramelizes the natural sugars in fish and shellfish, creating flavors you simply cannot achieve in a pan. Add wood smoke to the equation and you've got something truly memorable.

The biggest fear with grilling seafood is sticking and falling apart. But with the right technique, it's actually straightforward. The rules are simple: high heat, clean grates, and don't fidget with the fish.

The Stars of the Grill

Salmon

Salmon is the most forgiving fish for the grill thanks to its high fat content. The oils keep it moist even if you slightly overcook it, and the skin crisps up beautifully.

• Skin-on, directly on grates: Oil the skin, place skin-side down on a hot grill. Cook for 6-7 minutes without moving. The skin will release naturally when it's ready. Flip and cook 2-3 more minutes. Target 125°F internal for medium (it'll carry over).
• Cedar plank: Soak a cedar plank for 1-2 hours. Place the plank on the grill over medium heat until it starts smoking, then add the salmon. Close the lid and cook for 12-15 minutes. The cedar infuses a subtle, sweet smokiness that's addictive.

Shrimp

Shrimp cook in minutes, making them the ultimate quick-grill protein. The key is not overcooking them — they go from perfect to rubbery in under a minute.

• Use jumbo or extra-large shrimp (16/20 count). Small shrimp fall through the grates and overcook instantly.
• Peel and devein, but leave the tails on for easy handling
• Thread on skewers (soak wooden ones for 30 minutes) or use a grill basket
• Grill over high heat for 2 minutes per side until pink and just opaque
• A quick marinade of olive oil, garlic, lemon, and red pepper flakes is all you need

Tuna Steaks

Tuna is meant to be served rare to medium rare — like a beef steak. A proper seared tuna steak has a deeply caramelized crust with a cool, ruby-red center.

• Get sushi-grade tuna steaks, at least 1 inch thick
• Coat with sesame seeds and a touch of oil
• Sear over the highest heat possible for 90 seconds per side
• Slice thin and serve with soy sauce, wasabi, and pickled ginger

Whole Fish

Grilling a whole fish — branzino, snapper, or trout — is impressive and surprisingly easy. The bones and skin protect the flesh, keeping it incredibly moist.

• Score the skin with diagonal cuts on both sides
• Stuff the cavity with lemon slices, fresh herbs, and garlic
• Oil the outside generously and season with salt
• Grill over medium-high heat for 5-7 minutes per side depending on size
• The fish is done when the flesh flakes easily near the backbone

Essential Tips for Grilling Seafood

• Clean and oil your grates. This is the #1 reason fish sticks. Heat the grill, scrub with a brush, then oil with a paper towel dipped in vegetable oil.
• Use high heat. Counterintuitively, higher heat prevents sticking because it creates an immediate sear that releases the fish from the grate.
• Don't move it too early. If the fish is sticking, it's not ready to flip. Wait another 30 seconds and try again — it will release when the crust forms.
• Use a fish basket for delicate fish. Tilapia, sole, and other thin fillets do better in a hinged grill basket than directly on grates.
• Carry over is real. Seafood continues cooking after you pull it off the heat. Always err on the side of slightly underdone.

Our Best Seafood Recipes

Ready to fire up the grill? Try these recipes from our collection: