Seafood Grilling Guide
The following thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill fish fillets using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole fish using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature.
Type |
Thickness or Weight |
Approximate Cooking Time |
| Clam | 2–3 oz | 6 to 8 min direct high heat (450° to 550°F); discard any that do not open |
| Fillet or steak | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Fish, whole | 1 lb | 15 to 20 min indirect medium heat (350° to 450°F) |
| 2–2½ lb | 20 to 30 min indirect medium heat (350° to 450°F) | |
| 3 lb | 30 to 45 min indirect medium heat (350° to 450°F) | |
| Halibut | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Lobster tail | 6 oz tail | 7 to 11 min direct medium heat (350° to 450°F), turning once |
| Mussel | 1–2 oz | 5 to 6 min direct high heat (450° to 550°F); discard any that do not open |
| Oyster | 3–4 oz | 2 to 4 min direct high heat (450° to 550°F) |
| Red snapper | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Salmon | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Scallop | 1½ oz | 4 to 6 min direct high heat (450° to 550°F), turning once |
| Sea bass | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Shrimp | 1 oz | 2 to 4 min direct high heat (450° to 550°F), turning once |
| Swordfish | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once | |
| Tuna | ½" thick | 3 to 5 min direct high heat (450° to 550°F), turning once |
| 1" thick | 5 to 10 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 10 to 12 min direct high heat (450° to 550°F), turning once |