How Long Does Fish Take to Grill? A Complete Grilling Guide

Are you ready to learn how to grill fish so that it always comes out perfectly? Keep reading, whether this is your first time on the grill or you’ve done it before.

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More on how to grill fish in a moment. Lately, it seems, cooking has become very complicated. Brine this. Marinate that. Make a sauce that takes 3 days. We want to turn things down a notch and free ourselves from the weight of complicated formulas and preparations. Come back to the grill with us. There, you can cook on the spot and the food will be simple. Because one of the best things about grilling is that it is a supremely simple process. In addition to being simple, grilling should be easy. We want to show those who don’t know and remind those who do that big flavor doesn’t have to come from a lot of work. –Chris Schlesinger and John Willoughby.

Grilling fish to perfection takes some know-how. Undercook it and the flesh will be mushy and raw. Overdo it and you’ll end up with a dried-out hockey puck. Follow this guide to learn exactly how long different types of fish take on the grill, along with tips for grilling fish so it turns out moist and flaky every time.

Getting Started with Grilling Fish

Grilling brings out the best in fish. The high heat caramelizes the exterior while steaming the inside, infusing flavor right into the flesh. While fish is more delicate than chicken or beef, it still does extremely well on the grill with a little care.

Here are some tips to get started

Clean the grill grates well Scrub them with a stiff grill brush and rub down with oil to prevent sticking
Use a two-zone fire. Pile the coals to one side of a charcoal grill, or turn off one burner on a gas grill. This gives you a hot zone for searing and a cooler zone for finishing thick cuts.
Oil the fish, not the grates. Brush fish fillets or steaks with oil before grilling. Oil helps conduct heat evenly. Never oil hot grill grates or you may get flare-ups.
Don’t force a flip. Fish will release from the grates when seared. Use a metal spatula to gently lift and check. If it doesn’t release, it likely needs more time to sear.
Use a fish basket. Delicate fillets can fall through grill grates. A wire basket keeps them intact.

Follow those tips and you’re ready to grill up some seafood. Keep reading to learn how long different types of fish take on the grill.

Grilling Time for Fish Fillets and Steaks

Fillets and steaks are the quickest and easiest fish cuts for grilling. They include meaty options like salmon, halibut, tuna, swordfish, and snapper. Figure 8-10 minutes total cook time per inch of thickness. For example:

1-inch fillet: 4-5 minutes per side
2-inch fillet: 6-8 minutes per side

Fish steaks take a bit less time than fillets since they hold together better. Just watch the sides carefully and remove them as soon as the centers flake and turn opaque. Overcooking makes fish dry and chewy.

How Long to Grill Whole Fish

Grilling a whole fish makes an impressive centerpiece. Whole fish often includes delicate options like trout, branzino, and red snapper. They take more time than fillets or steaks since you need to cook through larger cuts of meat.

For whole fish under 2 pounds, figure a total of 10-15 minutes grill time:

5 minutes per side directly over the heat
Finish over indirect heat with the lid closed

Larger whole fish over 2 pounds need up to 30 minutes total:

5-10 minutes per side over direct heat
10-15 minutes over indirect heat with the lid closed

Check for doneness by making a cut behind the dorsal fin. The flesh should flake and appear opaque throughout.

Grilling Times for Thick Fish Steaks

Meaty tuna, halibut, salmon, and swordfish steaks 1 1/2-inches or thicker need more time on the grill. Use these approximate guidelines:

1 to 1 1/2-inches thick: 9-10 minutes per side
2 inches thick: 12-14 minutes per side
2 1/2 to 3 inches thick: 15-18 minutes per side

Move the steaks over indirect heat after searing both sides. This allows you to cook the centers through without overdoing the exterior. Insert a quick-read thermometer into the thickest part and remove them from the grill when they reach 120-125°F for medium rare. The temperature will continue rising off the grill.

How to Tell When Fish is Done Grilling

There are a few ways to test fish for doneness on the grill:

Check interior color. Use a paring knife to peek inside. Fish is done when the flesh is opaque throughout.
Flake the flesh with a fork. It should break apart easily when fully cooked.
Insert a thermometer. Fish is safely cooked between 135°-145°F.
Do the touch test. The flesh should spring back lightly and not leave an indentation.
Try the twist test. Grab the fillet with tongs and twist slightly. If it’s ready, it will break cleanly into segments.

Use these visual and textural clues, along with the grilling times above, and you’ll become a pro at grilling fish perfectly every time.

Grilling Different Types of Fish

Keep reading for more tips on preparing popular fish for the grill.

Grilling Salmon

Salmon is a grilling favorite thanks to its rich, beefy flavor. Wild caught varieties like king and sockeye have the most fat and hold up best on the grill. Farm-raised salmon is leaner and may stick.

Brush skinned fillets with oil before grilling. This helps conduct heat evenly.
For more flair, grill salmon steaks or center-cut fillets with the skin on. Score the skin before grilling.
Cook wild salmon to medium rare, about 125°F on a thermometer. It will continue to cook off the grill.
Farm-raised salmon can be cooked to 135°F. The higher temperature helps render excess fat.

Grilling Tuna Steaks

Meaty tuna steaks are delicious grilled over high heat. The rich flavor pairs well with sauces and glazes.

Choose sushi-grade yellowfin, bigeye, or bluefin tuna. Skip albacore which turns dry.
Cut tuna into 1-inch to 2-inch thick steaks for even grilling. Pound to an even thickness if needed.
Cook quickly over high heat until deep brown outside and rare inside, about 2 minutes per side.
Brush with teriyaki, pesto, or chimichurri for extra flair.

Grilling Halibut

Mild, sweet halibut gets a tasty crust when grilled over intense heat. It’s done when it turns opaque and flakes easily. Prevent dryness by not overcooking.

Pat fillets very dry before grilling. Moisture causes steaming which inhibits browning.
Use a two-zone fire. Sear over direct heat, then move to indirect heat to finish cooking if needed.
Cook until opaque in center, about 8 minutes total per inch of thickness. Halibut goes from perfect to overdone quickly.
Boost flavor with lemon-herb butter, chimichurri, or gremolata after grilling.

Grilling Firm White Fish

Snapper, cod, and other white fish fillets deserve a turn on the grill too. Their mild flavor benefits from smoke and char. Just take care since they’re more delicate than meaty fish.

Start with very dry fillets so they brown instead of steam.
Use a grill basket to flip fillets easily and keep them intact.
Cook over direct heat for 2-3 minutes per side until flesh turns opaque. Resist urge to flip repeatedly.
Brush with herbs, citrus, chili oil, or chimichurri after grilling for a flavor boost.

Grilling Whole Fish

From snapper to sea bass, grilling whole fish makes an impressive presentation. The bone-in fillets stay extra moist. Factor in more grill time than fillets.

Choose fish under 3 pounds that will fit grill grates. Gut and scale the fish but leave head and tail intact.
Rinse the cavity well, then stuff with lemon, herbs, and garlic. Truss if desired.
Sear over direct heat, then finish over indirect heat with the lid closed to cook through.
Check for doneness by inserting a knife behind the dorsal fin. Fish is done when meat flakes and is opaque.

Grilling Fish Safely

Follow these food safety guidelines when grilling fish:

Thaw frozen fish safely in the fridge overnight before grilling. Don’t thaw at room temperature.
Marinate fish in the refrigerator, not on the counter. Discard used marinade instead of basting to avoid bacteria.
Use separate plates and utensils for raw and cooked fish to prevent cross-contamination.
Cook fish within two days of purchasing. Grill fish immediately if buying previously frozen.
Refrigerate grilled fish within one hour of cooking. Eat within 3-4 days for highest quality.

Grilled Fish Recipes to Try

Once you know how long to grill different types of fish, it’s time to fire up the grill. Here are some delicious recipes for inspired seafood meals:

Cedar Plank Salmon – Topped with a mustard-dill glaze, the salmon fillet cooks directly on a soaked c

how long does fish take to grill

WHAT ARE THE BEST FISH TO GRILL?

Burgers, hotdogs, steak, whole chickens. Zucchini and potatoes. Even bananas. We grill many things, but fish isn’t usually one of them. It needs more care, but trust us, it’s worth it. Some fish does hold up to flame better than others, though. Swordfish, salmon, tuna, snapper, and mahi-mahi all do really well on the grill. Cod is a delicate and flaky fish that is easy to handle if you cook it skin side down. No matter what you’re grilling, don’t push if you try to flip something and it gets “stuck.” Proteins release when they’re properly seared—once your spatula slides underneath, it’s ready to be flipped over.

how long does fish take to grill

How Long Should You Grill Fish? – Grilling Tip

FAQ

How long should you cook fish on the grill?

Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes.

How long does it take to grill whole fish?

Grill the fish over moderately high heat, uncovered, until lightly charred and it releases easily from the grate, 10 minutes. Turn and grill until the flesh is white throughout, 10 minutes longer. Transfer the fish to a platter and let stand for 10 minutes.

Can you put fish straight on the grill?

Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)

How long do you cook fish on a grill?

If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate. Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But its always a good idea to check the instructions on your recipe.

How do you cook a 1 inch fish steak on a grill?

Bring your grill to a medium heat and lay your 1” fish steak directly on the grates. Close the grill lid and allow it to cook for 3-4 minutes. Flip the fish and marinate the cooked side. Allow it to cook for another 3-4 minutes with the grill cover closed. Check the internal temperature for doneness.

How do you grill fish with skin on?

To grill fish with the skin on, start by preheating the grill to 500 degrees Fahrenheit. Then start the fillet with the skin side up to get nice grill marks on the presentation side of the fish. Flip after 10 to 15 minutes, and finish cooking with the skin side down until the internal temperature of the fish reaches 145 degrees.

Can you cook whole fish on a grill?

In essence, the fish is marinating while it cooks. Smoked whole chicken and bone-in steak are often more tender and flavorful for these same reasons. Good fish for cooking whole include branzino, red snapper, and trout. To grill fish with the skin on, start by preheating the grill to 500 degrees Fahrenheit.