What Temperature Do You Cook Fish on a Pellet Grill? The Complete Guide

Cooking fish on a pellet grill is a great way to add flavorful, smoky taste to your seafood dishes However, getting the right temperature for fish can be tricky. Fish cooks quickly and can dry out if overcooked In this complete guide, we’ll cover everything you need to know about cooking fish on a pellet grill, including the ideal temperature range and tips for perfectly grilled fish.

Why Cook Fish on a Pellet Grill?

Pellet grills are versatile cookers that use compressed hardwood pellets to produce heat and smoke. This makes them excellent for infusing fish with a delicate smoky wood-fired flavor. The benefits of cooking fish on a pellet grill include

• Enhanced flavor – The smoke from the wood pellets gives the fish a sweet, smoky taste. Fruitwood pellets like cherry and apple work well for milder smoke flavor.

• Juicy results – Cooking at a lower temperature helps keep fish moist and flaky. The grill’s indirect heat gently cooks the fish instead of drying it out.

• Versatility – A pellet grill can smoke, roast, grill, bake, braise, and more. You can experiment with different fish dishes.

• Convenience – Pellet grills are easy to use. Load the hopper with pellets, turn it on, and select your temperature. Let the grill do the work!

• Eye-catching presentation – Fish cooked on a pellet grill looks impressive with beautiful grill marks.

What is the Best Temperature for Cooking Fish on a Pellet Grill?

The ideal temperature for cooking fish on a pellet grill is between 350-400°F. Here’s a more detailed look at the recommended temperature range:

• 325-350°F – Best for smoking and low ‘n’ slow cooking. Cooks fish gently while infusing maximum smoke flavor. Fish may take 1-2 hours at this temp.

• 350-375°F – The ideal temperature for most grilling needs. Cooks fish thoroughly while keeping it tender and moist. Aims for an internal temperature of 145°F.

• 375-400°F – Good for searing fish and achieving a crispy skin/crust. Cooks fish quickly, so watch closely to avoid overcooking.

• 400-450°F+ – Only use high heat for small, dense fish fillets that cook fast like tuna or swordfish. Cooks in minutes directly over the heat.

I recommend preheating your pellet grill to 375°F for most types of fish to start. This gives you a hot enough temperature for proper searing while minimizing the risk of overcooking. Monitor fish closely and adjust the temperature as needed.

How Long to Cook Fish on a Pellet Grill

Cooking times vary widely based on the size and thickness of your fish as well as the temperature of your grill. Here are rough estimates:

• Whole fish – 12-20 minutes per lb.
• Fish steaks – 8-12 minutes per inch of thickness
• Fish fillets – 5-8 minutes per inch of thickness

The best way to tell when fish is done is by checking the internal temperature with a meat thermometer. Fish is safely cooked at an internal temperature of 145°F. Let it rest for 5 minutes before serving.

If you don’t have a thermometer, check fish visually. The flesh should be opaque all the way through and flake easily with a fork. Translucent or raw-looking sections mean it needs more time.

Tips for Cooking Fish Perfectly on a Pellet Grill

Follow these top tips for flawlessly grilled fish on your pellet grill:

• Pat fish dry before seasoning – Dabbing off excess moisture helps the seasoning adhere properly. Wet fish causes sticking issues.

• Use a binder like olive oil – Lightly coat fish in oil before seasoning. This helps the flavor stick to the fish instead of falling off.

• Try a dry brine – Salt fish lightly and let it rest 20-30 minutes before grilling. This seasons the flesh fully and improves moisture retention.

• Grill with the skin on – Keeping the skin provides protection and prevents flameups from drippings.

• Oil the grates – Coat hot grill grates with high smoke point oil or use grill grates designed for fish. Prevent sticking.

• Don’t move the fish – Let it cook undisturbed until it naturally releases from the grates when ready to flip.

• Use a grill basket – Place delicate fish or small fillets into a grill basket or perforated pan to keep intact.

• Check doneness early – Fish overcooks quickly. Check after the minimum recommended cook time.

• Let it rest before serving – Carryover cooking during the 5-minute rest further cooks the fish.

Handy Pellet Grill Fish Cooking Times

Use these pellet grill fish times as a general guide for different types and thicknesses of fish:

• Salmon fillet (1-inch thick) – Cook 6 minutes skin-side down then flip and cook 5 more minutes.

• Tuna steak (1-inch thick) – Cook 4-5 minutes per side.

• Halibut fillet (1-inch thick) – Cook 5-6 minutes per side.

• Swordfish steak (1-inch thick) – Cook 6 minutes per side.

• Snapper fillets (1/2-inch thick) – Cook 3-4 minutes skin-side down only.

• Whole trout (1-1.5 lbs) – Cook 12-18 minutes depending on size.

• Mahi mahi fillets (1-inch thick) – Cook 4-5 minutes per side.

• Catfish fillets (1/2-inch thick) – Cook 4-5 minutes per side.

Always rely on a thermometer for guaranteed doneness, but these estimates provide a good starting point. Extend cook times for thicker cuts.

The Best Fish for Cooking on a Pellet Grill

Nearly all types of fish fare well on a pellet grill. Go for fish that can withstand higher heat. The best fish options include:

• Salmon – A pellet grill favorite thanks to its sturdy texture and high oil content that absorbs flavorful smoke.

• Tuna – Dense, meaty tuna steaks hold up beautifully on the grill. Sear over high heat.

• Mahi mahi – Often called “the perfect grilling fish.” Cooks quick with big flavor.

• Swordfish – Meaty texture similar to tuna. Sturdy enough for grilling.

• Trout – Delicate but able to be grilled whole for short cook times.

• Halibut – Thick fillets work well. Often topped with a glaze or sauce.

• Snapper – Lean, tender fillets grill up deliciously. Cook skin-on to prevent sticking.

The key is choosing fish that won’t fall apart easily on the grill. Oilier fish with firmer flesh tend to fare best.

Should You Use a Pellet Smoke Tube?

For maximum smoky flavor, pellet smoke tubes can be a useful accessory when cooking fish. Here’s how they work:

• Small metal canister filled with wood pellets – Popular types are alder, hickory, apple, cherry.

• Burns pellets slowly like incense for added smoke – Place by firepot or directly on grill grates.

• Gives food extra smoky taste – Great for longer pellet grill fish cooks at low temps of 225-275°F.

• Not necessary for high-temp grilling – You’ll still get light smoke flavor from the grill’s pellets.

A smoke tube is an affordable way to ramp up smoky taste during low, slow pellet grill cooking. I recommend trying fish both ways to decide if you want more smoke or not.

Handy Wood Pellet Pairings for Fish

While any wood pellet variety will work fine, some wood flavors pair particularly well with fish. Recommended pellet and fish combinations:

• Alder – Salmon, trout, tuna

• Apple – Swordfish, snapper, catfish

• Cherry – Trout, mahi mahi, halibut

• Hickory – Tuna, catfish, trout

• Maple – Salmon, halibut, snapper

The light, fruity smoke flavors complement fish without overpowering it. Stay away from heavy mesquite smoke which may overwhelm delicate fish. Personal taste rules here though.

Cooking fish on a pellet grill yields incredibly moist, tender and flavorful results. The key is grilling gently at 350-400°F and using a thermometer to guarantee doneness. Oil the fish, cook skin-on, and avoid moving fish unnecessarily. Rest before serving. While pellet grills excel at cooking all proteins, fish is a particularly great choice. The smoky, savory flavors take seafood to the next level. Now get out there and start grilling some mouthwatering fish on your pellet grill!