5 Tips for Grilling Salmon, Swordfish and Cod

Tip #1: Thawing

Remove frozen portions from outer bag. Keep fish in sealed packing. Thaw in refrigerator overnight or for 8 hours (the best method). For quicker thawing, place sealed packed fish under cold running water for 5 to 7 minutes or until thawed. Remove plastic after thawing.

Tip #2 Make Sure the Fish Is Dry

Pat the fish dry, then oil it to prevent sticking. Then add your seasonings.

Tip #3: Leave the Skin on your Salmon

Leave the skin on your Salmon to help lock in the natural juices, prevent over cooking and add to the flavor. You can always discard after cooking if you don’t want to eat it.

Tip #4: Preheat the Grill

Be sure to preheat a gas grill on high for at least 10 minutes, or build a fire in a charcoal grill using just half the area so you have a portion of the grill to get to the desired grilling temperature. Cook 8 to 12 minutes on medium high heat until internal temperature reaches minimum 145°F for at least 15 seconds.

Tip #5: Don’t let fish rest as long as other grilling items

With fish, you just need to let rest 2-3 minutes as opposed to chicken or steak which has to lock in the juices so they don’t run out. Serve after the quick rest with your favorite side dish such as our amazing Lobster Mac & Cheese.

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