How Long Does It Take to Grill Fish on a Grill? The Complete Grilling Guide

Grilling fish can seem intimidating to some people Many worry that the fish will stick to the grill, fall apart, or end up overcooked and rubbery However, with the right techniques, tools, and cooking times, grilling fish is quick, easy and delicious.

In this complete guide, you’ll learn everything you need to know to grill fish like a pro. I’ll cover:

• Types of fish and how to choose what’s best for grilling
• Average grilling times per pound for different varieties
• Tips to prevent sticking and monitor doneness
• Grilling methods for whole fish vs. fillets
• Recipe for a versatile, foolproof grilled fish

Plus I’ll answer some frequently asked questions about grilling fish so you can gain confidence and master this quick cooking protein.

How Long Does It Take to Grill Fish?

The cooking time for grilling fish depends on two main factors:

1. Thickness and variety
2. Grilling method

For whole fish, allow about 8-10 minutes per inch of thickness.

For fillets, allow about 6-8 minutes per inch of thickness.

So for example, a 1-inch thick salmon fillet will take 6-8 minutes. A 2-inch halibut steak will need 12-16 minutes.

Below are estimated grilling times for common varieties:

• Salmon fillet – 6-8 minutes per inch
• Tuna or swordfish steak – 6-8 minutes per inch
• Halibut or cod fillet – 6-8 minutes per inch
• Snapper or trout fillet – 5-6 minutes per inch
• Whole bass or branzino – 8-10 minutes per inch
• Shrimp – 2-3 minutes per side
• Scallops – 2-3 minutes per side
• Fish kebabs – 8-12 minutes total

The grilling method can also impact the time. Grilling in foil or on a plank will add 2-3 minutes more than direct grilling. And very thick cuts like a whole salmon may take up to 15 minutes per inch.

Now let’s get into more detail on how to grill fish perfectly every time.

Choosing the Best Fish for Grilling

Pretty much any type of fish works well for grilling. The key is choosing a fish that matches your taste, budget and what’s fresh and available. Here are some top varieties:

Salmon – A favorite for grilling, salmon has a slightly fatty texture that stays moist. It has a mild, slightly fishy flavor. Try copper river salmon in season for a treat.

Tuna – Tuna steaks have a dense, meaty texture similar to steak. Yellowfin or ahi tuna work well. Sear the outside while keeping the center rare.

Trout – Trout has a mild, adaptable flavor. The flesh is tender and flaky when cooked. Rainbow trout and steelhead are great options.

Cod – Cod has a delicate, flaky texture and mild taste. Be careful not to overcook it. Cod holds up well on the grill.

Swordfish – Meaty swordfish has a mild, slightly sweet taste. It has a steak-like texture and bold flavor.

Mahi mahi – Also called dolphinfish, mahi mahi has a firm, moist texture with a mild, sweet flavor. It’s not fishy tasting.

Halibut – Halibut has a sweet, buttery flavor and flaky texture. It’s expensive but worth a splurge for the rich taste.

When buying fish, look for shiny flesh without discoloration. Make sure fillets are translucent, not opaque. For whole fish, the eyes should be clear and gills bright red.

Grilling Tips for Perfectly Cooked Fish

Follow these tips and you’ll be an expert fish griller in no time:

• Oil the fish – Brush both sides with oil before grilling. This prevents sticking. Use an oil with a high smoke point like avocado, grapeseed or canola oil.

• Oil the grates – Right before you add the fish, brush the hot grates with oil. This prevents the fish from fusing to the grill.

• Get the grill very hot – Fish cooks fast over high heat. Use medium-high to high heat around 400-500°F.

• Create grill marks – Lay the fish diagonally across planks for attractive crosshatch marks.

• Minimize flipping – Only flip once if needed. Use a thin spatula and gentle touch.

• Use foil and planks – These prevent sticking if fish is delicate or falls apart easily.

• Check for doneness – Check the inner temperature and fish should flake easily when done.

How to Tell When Fish is Done Grilling

Fish cooks quickly on a hot grill, so you need to monitor it carefully or it can go from undercooked to burnt fast. Here are ways to test if the fish is cooked properly:

• Use an instant-read thermometer to check for doneness. Fish is done at 145°F. Insert the probe into the thickest part.

• Check that the fish flakes easily using a fork. The flesh should separate into clean flakes when fully cooked.

• Look for opaqueness and color change throughout the flesh once cooked. Fish turns from translucent to opaque when done.

• Let juices run clear – Cook until the protein juices are no longer pinkish and clear liquid runs out.

• Shellfish like shrimp and scallops turn orange-pink when they are fully cooked.

Following proper cooking times and using these tests prevents under or overcooking. Now let’s look at how to grill whole fish versus fillets.

Grilling Whole Fish vs. Fillets

You can grill fish either whole or as fillets or steaks. Here are tips for each:

Grilling Whole Fish

Choose smaller whole fish like trout, branzino or perch for grilling whole. Calculate 10 minutes per inch thickness.

To grill a whole fish:

• Clean out the cavity and pat the outside dry. Rub inside and out with oil.

• Season the cavity heavily since you won’t be turning the fish. Salt and pepper the outside.

• Use a fish grate if available. If not, place diagonally across grill planks.

• Insert a thermometer at the thickest point near the bone. Close the lid and grill about 10 minutes per inch.

• Baste with herbs and oil several times. Gently flip once if desired.

• Once the fish flakes easily and reaches 145°F, it’s fully cooked.

Grilling a whole fish makes an impressive presentation!

Grilling Fillets and Steaks

Fillets and steaks allow more people to get exactly the portion they want. They also cook faster than whole fish. Follow these steps:

• Pat fish dry and brush both sides with oil. Season.

• Place on hot grill at a diagonal to get crisscross marks.

• Grill skin side down first until crispy, about 2 minutes. Flip and cook 2 minutes more until done.

• Insert a thermometer into the thickest area to check when it reaches 145°F.

The fish should have nice grill marks and flaky, opaque flesh when fully cooked.

Grilling Fish in Foil or on a Plank

If your fish is too delicate to grill directly on the grates, there are two easy alternatives:

Grilling in foil – Create foil packets by placing seasoned fish and veggies or fruit on a large sheet of foil. Seal tightly and grill for about 10-15 minutes depending on thickness. The fish gently steams inside the packet so it doesn’t dry out.

Plank grilling – Soak flavorful woods like cedar, oak or maple to prevent burning. Place fish on the plank and grill for 10-15 minutes until cooked through. The wood infuses the fish with subtle smoky flavor.

Both foil and plank grilling help prevent fish from sticking or falling apart on the grill. They add moisture and extra flavor.

Grilled Fish Marinades, Rubs and Glazes

One final tip is to avoid overpowering seasonings that mask the tender flavor of fish. Simple herbs, citrus and other light flavors work best:

Marinades – Lemon, lime, orange or pineapple juice. Olive oil, sesame oil, soy sauce and honey are also great in marinades. Let the fish soak 15-30 minutes.

Rubs – Coat fish with brown sugar, cracked pepper, smoked paprika, garlic powder, ground ginger or Old Bay seasoning.

Glazes and sauces – Whisk and simmer ingredient combinations like: soy sauce, brown sugar, vinegar, garlic, ginger, hoisin, chili sauce, lime juice or orange marmalade. Brush the glaze on during the last 1