Want restaurant-quality fish at home? The gas grill delivers smoky flavor and a crisp, golden crust—if you know a few simple tricks! Whether you’re grilling fillets, steaks, or whole fish, this guide will help you get perfect results every time.
What You’ll Need
- Fresh fish (fillets, steaks, or whole fish)
- Olive oil or high-heat cooking oil
- Kosher salt and black pepper
- Lemon, herbs, or spices (optional)
- Fish spatula or wide, thin metal spatula
- Paper towels, tongs, and a grill brush
- Aluminum foil or a grill basket (optional, for delicate fish)
Step 1: Prep the Grill
- Preheat your gas grill on high for 10–15 minutes. Clean the grates thoroughly with a grill brush.
- Once hot, oil the grates by dipping a folded paper towel in oil, gripping it with tongs, and rubbing it over the bars. This prevents sticking.
Step 2: Prep the Fish
- Pat the fish dry with paper towels—dry skin means better sear and less sticking.
- Brush both sides lightly with oil. Season generously with salt and pepper, plus any extra herbs or spices you like.
- Tip: For whole fish, make a few diagonal slashes through the skin (not all the way through) for even cooking. Stuff the cavity with lemon and herbs if you like.
Step 3: Grill the Fish (Direct or Indirect)
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For firm fillets or steaks (like salmon, swordfish, tuna):
- Place fish directly on the hot, oiled grill grates.
- Grill with the lid down, 2–4 minutes per side, until easily released and grill marks form. Flip only once if possible.
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For delicate fish (like tilapia, flounder, sole):
- Use a greased grill basket, or lay fish on a lightly oiled sheet of heavy-duty foil.
- Grill 2–3 minutes per side, just until opaque and flakes easily.
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For whole fish:
- Grill over direct medium heat, 6–8 minutes per side for a 1-inch thick fish, or until the skin is crisp and flesh flakes easily.
- Use two spatulas to flip, or a fish basket for easiest turning.
Step 4: Check for Doneness
- Fish is done when it’s opaque throughout and flakes easily with a fork.
- Internal temperature should reach 135–140°F for most fish. (It will rise a few degrees as it rests.)
- Tip: Avoid overcooking! Fish cooks fast—watch closely after flipping.
Step 5: Serve and Enjoy
- Carefully remove fish with a wide spatula.
- Squeeze fresh lemon over the top and finish with herbs, olive oil, or your favorite sauce.
- Serve immediately with grilled veggies, salad, or rice.
Bonus Tips for Grilling Fish on Gas Grill
- Start with skin-on fish when possible—it helps hold the flesh together.
- Don’t move the fish too soon; let it release naturally from the grill before flipping.
- Use a grill basket or foil for fragile fillets to prevent sticking or breakage.
- For extra flavor, toss a sprig of rosemary or thyme on the grill as you cook.
- Clean your grill grates while hot to keep future fish from sticking.
Frequently Asked Questions
What’s the best fish to grill on gas?
Salmon, tuna, swordfish, halibut, snapper, and mahi-mahi are all grill-friendly. Delicate fillets are easier in a basket or on foil.
How do I keep fish from sticking to the grill?
Clean, preheated, and oiled grates are key. Oil the fish, too. Don’t force a flip—wait until the fish releases easily.
Do I close the grill lid when grilling fish?
Yes, especially for thicker fillets or whole fish. Closing the lid helps even cooking and adds a touch of smoky flavor.
Should I marinate fish before grilling?
A short marinade (15–30 minutes) adds flavor, but don’t over-marinate—acidic marinades can make fish mushy.
Can I grill frozen fish?
For best results, thaw fish first. Pat dry before seasoning and grilling.
Conclusion: Grilling Fish on Gas Grill is Fast, Flavorful, and Easy
With a hot, clean grill and just a little oil, you can cook fish that’s tender, juicy, and packed with flavor. Whether you’re making weeknight salmon or hosting friends with grilled snapper, the gas grill makes it simple. Follow these steps, use your favorite seasonings, and enjoy delicious, healthy meals all summer long!