Preparation is key when it comes to grilling fish fillets. Avoid the flaking, sticking, and breakage that make a mess of your dinner and your grill. After learning these techniques, perfectly grilled seafood is in your future.

Step 1: Create a Clean and HOT Surface

To clean your grill, use a grill brush to remove any residue from previous use and then wipe the grates with a damp cloth or spray them with a grill cleaner. Preheat the grill to medium/high heat, usually around 375-400°F before cooking your fish.

Step 2: Dry Your Fish

Pat your fish fillet dry with a paper towel to remove any excess moisture, which can lead to pesky sticking and breakage.

Step 3: Grease the Grates

After cleaning the grates and heating up the grill, the key to creating a non-stick surface for fish is to grease the grates with a high-heat oil, such as vegetable oil or avocado oil. Brush the grates with oil using a paper towel before placing the fish on the grill. 

Step 4: Aim For an Internal Temperature of 145°F

Place the fish on the grill and cook for about 4-5 minutes per side, depending on the thickness, until it is opaque and reaches an internal temperature of 145°F.


Other Methods to Prevent Fish from Sticking

Skin Side Down

Leaving the skin on your fish while grilling helps the fillet remain whole and minimizes breakage when removed from the grill. The charred skin will be flavorful and ready to eat or peel off before eating (up to you)!

Use Aluminum Foil

A quick fix is to use aluminum foil. Apply butter and your favorite seasonings to both sides of your fish before placing it in aluminum foil and onto your grill.

Season, Season, Season

Besides adding flavor, seasoning the fish with a blend of spices can also help create a barrier between the fish and the grates.

Fire it Up

Make sure your grill is at the desired high heat (around 375-400°F) before putting your fish down. The extreme temperature will flash-cauterize the fillet and reduce sticking.

Cedar Plank

To grill fish on a cedar plank:

  1. Soak the plank in water for at least an hour. 
  2. Place the seasoned fish on the plank skin-side down. 
  3. Grill over indirect heat (around 375-400°F) with the lid closed for even cooking. 
  4. Remove the fish once it reaches the desired doneness or an internal temperature of 145°F!  

Grilled Fish Recipes to Try

Eager to test these valuable grilling tips? Try these delicious recipes!

  • Cedar Plank Salmon
  • Grilled Mahi-Mahi Tacos
  • Grilled Halibut Niçoise
  • Spiced Salmon Kabobs
  • Grilled Swordfish with Tomatoes

  • That’s it! You are now prepared to expertly grill your next fish fillet. Whether you opt to grease the grates, go for the convenience of using foils, or use the flavor-enhancing effects of seasoning, your grilled fish will please everyone at the table. Shop our fish collection now to get started! 


    How long should I grill fish on a gas grill?
    How do I know when the fish is done grilling?
    What are some tips for grilling whole fish?
    How do I create a non-stick surface on grill grates?
    Should I grill fish with the skin on or off?
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