3 Tips To Grill Fish

3 Tips To Grill Fish

For some reason, seafood is an intimidating protein for many people. It could be that many people don’t have easy access to it; it could be that many feel they don’t know how to properly cook it – who knows! In an effort to alleviate difficulty, and to empower you at-home chefs with some tools for seafood-cooking-success, allow us to offer up a five easy tips for mastering the art of BBQ seafood below:

1. Keep The Skin On The Fish: many people remove the skin when they’re baking fish to follow a recipe instruction or simply per their taste. BBQing seafood (and any meat for that matter) requires a bit more attention to get the fish cooked just right. To avoid seeing your beautiful cut of fish fall apart on the BBQ, leave the skin on when you grill. You can marinate your fish with the skin on and everything, and after all is said and done, and you have a beautifully BBQed piece of fish, the skin will peel off very easily anyway.

2. Try Cooking It In Foil: you want your fish to remain moist, and the foil will really keep all the flavors intact, as well as the fish itself. Keep the top open and just curl up the edges of the foil to create a dish-like shape for the fish to cook in. Add lemon or any other veggies you may want and you’ll have an exquisite flavor party before you know it.

3. Cedar Plank Grill It! Definitely try this – especially with Salmon. Soak your Cedar Planks (which you can purchase here), marinade your fish, then follow the recipe below on the BBQ. You’re welcome!

For smaller seafood items like Shrimp – try a skewer! Metal or wood works just fine, but remember if you use a wood skewer (similar to the Cedar Plank), soak them in water for about 30 minutes before BBQing so they don’t ignite. Try tossing your Shrimp in light oil then simply line ‘em up on the skewer, and grill one each side 1 ½ minutes each (or until done).


  • 1 Cedar Grilling Plank
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 3 tablespoons, choice of chardonnay, bourbon, or whiskey
  • 1/2 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • fresh ground pepper to taste
  • 2 pound salmon fillet
  • 1/2 teaspoon lemon juice

Preparation Instructions

  1. Soak your Cedar Grilling Plank in clean water for at least one hour before use.
  2. Combine all liquids and dry ingredients in a bowl; reserve lemon juice. Blend and set marinade aside.
  3. Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade, and turn to coat. Cover and let sit 20 minutes.
  4. Preheat plank. Carefully lift lid and place salmon, skin down, on plank. Return the lid and let hot-smoke for 8-10 minutes or until done.
  5. Glaze: Transfer marinade to a small sauce pan. Gently simmer on stovetop until reduced by half. Remove from heat and add lemon juice. Brush or drizzle onto salmon before serving.