Grilling Seafood: Tips and Tricks for Perfect Results
To grill seafood, start with a clean, oiled, hot grate, pat it dry, then oil and season it and cook fast. Fish needs about 8 to 10 minutes per inch, shrimp 2 to 4 minutes.
To grill seafood, start with a clean, oiled, and hot grate, pat the seafood dry, then oil and season it and cook it fast over high heat. Fish needs about 8 to 10 minutes per inch of thickness, and shrimp only 2 to 4 minutes. Seafood is delicate, so the whole game is high heat and quick timing.
Choose fresh seafood
Freshness matters more with seafood than almost anything else. For fish, look for bright, clear eyes and firm flesh that springs back. Shellfish should smell like clean ocean, not fishy, and have no cracks in the shell. Firm fish like salmon, tuna, and swordfish are the easiest to grill because they hold together.
Prep so it does not stick
Pat everything dry with a paper towel, then brush it with a little oil and season with Dad Spice The Classic. A dry, oiled surface is what keeps fish from gluing itself to the grate. For extra flavor, try smoking with cedar or applewood from our wood chips guide.
Seafood grill times
Get the grate hot and oiled. Lay the seafood down and leave it alone until it releases cleanly, then flip once.
| Seafood | Heat | Time |
|---|---|---|
| Fish fillet | High | 8 to 10 min per inch, flip once |
| Salmon | Medium-high | 6 to 8 min |
| Shrimp | High | 2 to 4 min |
| Scallops | High | 4 to 6 min |
| Whole fish | Medium | 10 to 15 min |
Easy techniques that work
Skewer shrimp or scallops so you can flip them all at once. Grill fish on a soaked cedar plank for a smoky flavor that keeps it moist. Thread everything so nothing small can fall through the grate.
Serve it right
Plate seafood while it is hot and add lemon wedges and fresh herbs like dill, parsley, or cilantro. A squeeze of citrus wakes up the whole plate. Seafood is also a lean, heart-healthy choice packed with protein and omega-3s.
Read next: Grilled Salmon Recipes and How to Grill Shrimp Perfectly.
Frequently asked questions
How do I keep fish from sticking to the grill?
Start with a clean grate, oil it well, and get it hot before the fish goes on. Pat the fish dry, oil it, and do not move it until it releases on its own. Cooking skin-side down first also helps.
How long do you grill seafood?
Grill fish about 8 to 10 minutes per inch of thickness, flipping once. Shrimp take only 2 to 4 minutes, and scallops 4 to 6. Seafood cooks fast, so do not walk away.
How do I know when seafood is done?
Fish turns opaque and flakes with a fork. Shrimp curl into a C shape and turn pink. Scallops turn opaque and firm. Pull it a touch early since it keeps cooking off the heat.
What is the best fish for grilling?
Firm fish hold together best: salmon, tuna, swordfish, snapper, and mahi-mahi. Delicate, flaky fish do better in foil or on a plank.
Make it taste better.
Grab a bottle of The Classic and season like you mean it.
