Most fish is delicate, which can be a trick for BBQ. Here are some tips to set you up for success.
- Marinade & Flavoring: Place fish in large resealable bag. Pour in marinade of choice and place in refrigerator for at least two hours. If you’re seasoning with herbs and spices, only season the fish right before you put it on the grill, otherwise any salt in the seasoning will draw moisture out of the fish, which you don’t want to happen.
- Cooking: Be sure to brush olive oil on the outer layers of fish, especially the skin so that it doesn’t stick to the grill. Heat grill to medium heat. Most fish is cooked over direct heat. Indirect heat can be used if you’re cooking fish in tinfoil.
- Filet of Salmon: For salmon with the skin on one side, the trick is to not flip it. Cook the skin side and then peel it off once fish is cooked. Place salmon in a cooking dish. Brush salmon skin with olive oil. Make small slices in the salmon. Pour equal parts white wine and soy sauce over salmon, finish by drizzling honey across salmon.
- Turn grill on to medium high heat, turn to medium when you place salmon on grill. Place salmon filets on grill skin side down and cook for approximately 9 minutes for thin filets such as sockeye or coho. Cook until filets are opaque pink. Cook longer for thicker pieces. If desired you can flip it. But cooking skin side only is the best way to ensure thinner filets stay in tact.
- Tinfoil cooking: Another option for cooking fish, such as salmon or cod, is to wrap it in tinfoil with some lemon slices and place it on the grill for 13-16 minutes (flipping halfway through) at medium-low heat, even indirect heat works. Timing will depend on size and thickness of filets.
- Salmon, Tuna, Halibut and Swordfish Steaks: Season steaks how you like them. Be sure to oil grill or steaks so they don’t stick. Cook steaks over medium heat. Cook approximately 5-8 minutes turning over part way through. Aim for 3 minutes a side. You can brush the sides again with oil when you flip them.
- When steak is done, the salmon should pull apart easily and be opaque in color. Salmon is a fish that you can also eat slightly raw. If using a thermometer cook steaks to approximately 140-145 degrees Fahrenheit.
- Cod, tilapia, sole: Brush fish with olive oil. Drizzle with lemon juice and sprinkle with salt, pepper and freshly cut dill. Place on grill. Cook for approximately 3-4 minutes aside, until fish turns opaque white. Drizzle with lemon as needed. Be sure to watch this fish carefully as it can dry out fast.
- Crab: To grill a crab, you’ll want to boil them for about five minutes to start and then clean them. Toss them in some olive oil with the seasonings of your preference and then place them on the grill on medium to medium-high heat. Cook approximately 4 minutes a side.
Simple Salmon Marinade
- 1-2 cloves garlic minced
- 1/4 cup tamari sauce
- 1/4 cup white wine
- 1/4 cup water
- 1/4 cup honey drizzled over salmon and mixed into liquid mixture
- Mix all ingredients together and pour over salmon. When salmon is placed on grill
- drizzle mixture over salmon while it is cooking.