Cooking fish on the grill can seem intimidating, but with a few simple tips and techniques, you can master grilling fish on your Weber grill perfectly every time. Knowing exactly how long to cook fish is crucial for achieving tender, flaky, delicious results. In this complete guide, we’ll walk through everything you need to know to grill fish like a pro.
Getting Your Grill Ready
The first step to grilling great fish is proper grill preparation. You’ll want to make sure your grill is hot before the fish hits the grates. Preheat your Weber grill on high heat for at least 10-15 minutes. The grill temperature for fish should be around 400-450°F.
Make sure to clean the grates thoroughly. Use a grill brush to scrub away any residue or debris left over from previous cooks. Clean grates help prevent the fish from sticking. You can also brush or spray the clean grates lightly with oil before adding the fish.
Prep the Fish
Take the fish out of the fridge about 10 minutes before grilling. Letting it come closer to room temperature will help it cook more evenly. Pat fish fillets dry with paper towels. If the fish skin is still on, make sure to lightly oil the skin side to prevent sticking. Generously brush or rub the flesh side with oil too. Then season as desired.
Cook Time Per Inch
The general rule of thumb for grilling fish is about 8-10 minutes per inch of thickness
For example:
- 1 inch thick fillet or steak: grill for 8-10 minutes total
- 2 inch thick fillet or steak: grill for 16-20 minutes total
This time is for direct high heat grilling with the lid closed. Cooking time may vary slightly depending on the type of fish. Fattier, oilier fish like salmon and tuna can handle a little more heat. More delicate white fish usually requires less time.
Always check for doneness before removing fish from the grill. Fish should flake easily with a fork when it’s ready. If it’s undercooked, it will have a translucent, raw appearance inside.
Grilling with Skin On vs. Off
You can grill fish skin-on or remove the skin before cooking. Here are some tips for both methods:
Skin On
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Place fish skin-side down first. The skin helps protect the more delicate flesh.
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Sear the flesh side for 2-3 minutes if desired. Then flip and continue cooking skin-side down.
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Use a thin spatula to separate the skin from the flesh when removing fish from the grill. The skin will stick and act as a handy “handle”.
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Cook time remains 8-10 minutes per inch.
Skinless
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Take extra care when flipping not to break apart the flesh.
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Grill flesh side down first if searing. Then flip only once and allow fish to finish cooking on second side. Don’t flip repeatedly.
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Gently slide spatula under fish when removing. Skinless fish is more prone to sticking.
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Cook time is the same: 8-10 minutes per inch.
Fish Types and Average Grill Times
Here is a guide to approximate grill times for common types of fish fillets or steaks cut to 1 inch thick:
- Salmon – 8-10 minutes
- Tuna – 8-10 minutes
- Swordfish – 8-10 minutes
- Halibut – 7-9 minutes
- Snapper – 6-8 minutes
- Cod – 6-8 minutes
- Mahi mahi – 6-8 minutes
- Tilapia – 6-8 minutes
Thicker cuts of 2 inches or more will need more time according to the 8-10 minutes per inch rule. Whole fish or butterflied will also require longer cook times.
For example, a 2 inch salmon or halibut steak may need around 16-20 total minutes. Always rely on a food thermometer for the most accurate doneness indication.
Grilling Tips
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Use medium-high heat for best results. High heat for quick searing, medium heat to finish cooking gently.
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Only flip fish once during grilling if possible. Repeated flipping leads to sticking and breakage.
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Don’t forcefully scrape fish from the grates. Let it release naturally when ready.
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Close grill lid for fastest, most even cooking.
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Brush skin with oil to prevent sticking (skin-on fish).
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Try a grill basket for smaller, delicate fillets. The perforated basket makes flipping easy.
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Add soaked wood chips to infuse flavor (soak at least 30 min before use).
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Let fish rest 3-5 minutes before serving.
Checking Doneness
Fish cooks fast, so staying close by and frequently checking doneness is important. Here are some ways to test when fish is ready:
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Flake test – Use a fork to gently flake the thickest part. It should separate into clean flakes when done.
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Clear albumin – Albumin is the white protein that oozes out during cooking. It will become opaque and turn from translucent to solid white when fish is cooked through.
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Internal temperature – Use an instant read thermometer. Fish is safely cooked at 145°F.
Don’t let fish overcook. It can go from tender and flaky to dry and chewy quickly. Remove it as soon as it passes these doneness tests.
Add Flavor
There are endless ways to add flavor to fish on the grill. Consider easyoptions like:
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Spice rubs – Cajun seasoning, jerk seasoning, garlic pepper, lemon pepper, etc.
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Fresh herbs – dill, basil, cilantro, parsley, chives
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Citrus – lemon, lime, orange zest and juice
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Compound butters – grilled lemon, herb, garlic, chipotle, etc.
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Sauces and salsas – teriyaki, chimichurri, mango salsa, etc.
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Marinades – mojo, soy sauce, Italian dressing, wine or beer based
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Wood smoke – mesquite, hickory, apple, cherry (use wood chips)
Experiment with your favorite flavors and ingredients to liven up your grilled catches. A little seasoning goes a long way.
Grilled Fish Recipes
Now that you know the basics, give one of these delicious recipes a try on your Weber grill:
Lemon Garlic Salmon
- Salmon fillets brushed with a lemon garlic butter before grilling. Takes only 10 minutes for tender perfection!
Blackened Tilapia Tacos
- Spice rubbed tilapia fillets served in warm tortillas with zesty cabbage slaw. Easy 30 minute meal.
Cedar Plank Salmon
- Salmon soaked in a brown sugar brine then roasted on a fragrant cedar plank. Infuses big flavor.
Jerk Swordfish Skewers
- Cubed swordfish skewered and piled with spicy jerk seasoning. Grilled in just minutes.
Sriracha Honey Glazed Shrimp
- Sweet and spicy shrimp glazed with sriracha, honey and orange marmalade. Grill or broil.
Bacon Wrapped Scallops
- Sea scallops wrapped in bacon deliver salty, smoky richness when grilled. A crowd favorite.
Grilled Whole Trout
- Butterflied trout stuffed with fresh herbs and lemon. Impressive yet easy main course.
With the right techniques, you can enjoy tender, flaky and delicious fish off your Weber grill anytime. Mastering the art of grilling fish simply takes a little practice. Refer to this guide to get grilling times, tips and foolproof recipes to build your confidence. Soon you’ll be an expert on how long to cook fish on the grill!
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Practice Makes Perfect Many grillers consider fish fillets and steaks their biggest challenge. They remember when fish got stuck on the grates and broke apart when they tried to take it off the grill. To make your chances of success much higher, learn how to grill firm fish first. This is especially important for salmon, swordfish, and tuna, which tend to be a bit oily.
Don’t Overdo It Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks.
Feed the Fire Don’t be afraid of high heat. Because it makes a crust on top of the fish, the fish can be easily taken off the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be.
No Flip-Flopping: Every time you turn fish on the grill, it makes it more likely to stick, so only do it once.
Quick Finish Grill the first side longer than the second. This assures you a nicely developed crust on the first side. This is also true if you close the lid of the grill while cooking. The second side will start to cook while the first side is still on the grate. So the second side will not need as long on the grate.
Recipe from Webers Way to Grill™ by Jamie Purviance
Salmon with Nectarine Salsa
- 2 nectarines, about 1 pound total, cut into ½-inch dice
- ½ cup ¼-inch dice red bell pepper
- ¼ cup ¼-inch dice red onion
- ¼ cup finely chopped fresh chervil leaves
- 1 jalapeño chile pepper, seeded and finely diced
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 4 salmon fillets, each 6 to 8 ounces and about 1 inch thick (pin bones taken out), with skin on.
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 01 In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
- 02 Get the grill ready to cook directly over high heat (450° to 550°F).
- 03: Sprinkle salt and red pepper flakes on both sides of the salmon. Then, drizzle the oil and lime juice over the salmon.
- 04 Brush the cooking grates clean. Place the salmon on the grill with the flesh side down and the lid closed. Grill over direct high heat for 6 to 8 minutes, or until you can lift the fillets off the grate without them sticking. After flipping the fillets over, cook them for another two to three minutes, or until they’re done the way you like them. Put a spatula between the skin and the meat, then move the fillets to plates. Leave the skin on the grate. Serve warm with the salsa.