Perfect Your Fish-Grilling Skills — with a Little Help from Duke’s Seafood’s Alan Caraco

Most people feel comfortable grilling burgers and hot dogs. Fish is where the real grill panic sets in.

Duke’s Seafood culinary director Alan Caraco recently shared tips on how to grill fish to perfection, minus sticking (and other disasters you may have previously encountered). Bring on the salmon, prawns, and cod!

One of the biggest issues when grilling fish is sticking. “Give the fish a good brushing of oil or use a nonstick olive oil spray before it hits the grill,” Caraco advised. The second-most-common blunder is overcooking.

“Seafood cooks fast, so one of my non-negotiables is serving it right off the grill,” he said. “Don’t let it sit around while you finish everything else. Have your vegetables and sides prepped and ready to go so the seafood is the last thing on the plate.”

If you are new to grilling fish, start with a forgiving fish. “King salmon or sockeye or coho are high in natural oils, so they’re much harder to overcook than a lean fish, like halibut,” he said.

Gas vs. charcoal: Does it matter for seafood, and how do you adjust technique for each?

Both are great ways to cook. Charcoal gets extremely hot, which is ideal for steaks and burgers because it creates a great sear. For seafood, though, charcoal can be too hot at its peak. Let the coals cool down a bit before grilling fish so you get better control and avoid overcooking or even burning it.

For salmon, scallops, shrimp, and other seafood, what should home cooks look for at the fish counter?

Ask questions. Find out where the seafood came from, whether it’s wild or farmed, whether it’s sustainably sourced, and when the market received it. I’d also encourage people not to shop solely by price. Build a relationship with a trusted local fish market and learn what’s freshest and in season.

Marinade or dry rub: Which works better for seafood on the grill, and why?

I generally prefer a dry rub. Marinades can work, but if they contain acidic ingredients like lemon or lime juice and sit too long, they can start “cooking” the fish, almost like ceviche. If you do use a marinade, keep it simple — olive oil, garlic, and seasoning. Otherwise, a dry rub works best.

Best salmon cut for the grill — fillet, steaks, or a whole side? What do you prefer?

Personally, I love grilling a whole side of salmon with the skin on. Rub the flesh side with olive oil, garlic, Dijon mustard, brown sugar, and your favorite seasonings. Grill it skin-side down and let the skin take the heat. Near the end, flip it over for the last minute or two. That’s my favorite way to cook salmon.

Direct heat or indirect? Walk us through your ideal setup and doneness cues.

For grilled salmon, I like direct heat to get a nice sear. Indirect heat is more like smoking — it works well, but it takes longer. If you’re going the indirect route, woods like apple, cherry, alder, or mesquite can add great flavor. For doneness, the fish should feel firm but still have a little give when you press it. An internal temperature of 145 degrees is the benchmark.

Favorite simple seasoning combo that tastes restaurant-level but is pantry-friendly?

Lemon pepper is always a winner and works with just about any fish. For salmon specifically, I like a combination of garlic, olive oil, black pepper, brown sugar, kosher salt, and Dijon mustard.

What other seafood is great on the grill? Any tips for success?

Prawns are one of the easiest seafoods to grill. They don’t stick the way fish can. On skewers, they’re easy to turn and less likely to fall apart. You’ll know they’re done when the flesh is white throughout.

If someone is nervous about overcooking, what’s the most forgiving seafood and method to start with?

Start with a high-water-content fish like cod. Cook it in a sauté pan or cast-iron pan set right on the grill, season it with lemon pepper, and it’s surprisingly difficult to overcook. A skin-on King salmon is another very forgiving option for beginners.