Fish is more delicate, cooks faster and doesn’t forgive overhandling. But with the right approach, it’s one of the most rewarding things you can put on the grill. At The Institute of Culinary Education’s LA campus President and Chef, Lachlan Sands, shares how to get it right (and avoid the classic mistakes).
Start Clean (Seriously)
If your grill isn’t clean, your fish doesn’t stand a chance. A smooth, hot surface helps prevent sticking and ensures even cooking. Think of it like a pan — those tiny scratches and debris can disrupt heat and tear delicate proteins.
Chef Lachlan’s move: oil a paper towel and use tongs to rub it across the grates. It won’t make the grill nonstick, but it will help create a more even surface.
Skin Side = Presentation Side
Simple rule, easy win.
“If the fish has skin, the presentation side is always the skin side,” Chef Lachlan says.
After seasoning, brush the skin lightly with mayonnaise. It might sound unexpected, but it works — because it’s an emulsion, it sticks well and helps protect the fish while it cooks.
Don’t Fight the Fish
This is where most people go wrong.If the fish sticks, it’s not ready. Forcing it = shredded fish. Let it cook about two-thirds of the way through before trying to move it. When it’s ready, it will release on its own.
Instead of scraping at it, gently lift with a carving fork, then slide a fish spatula underneath. If it resists, give it more time. Patience here is the difference between clean and chaotic.
Finish With a Light Touch
Once you’ve got that golden, crisp skin, don’t overdo it. To finish cooking, either:
- Close the grill lid
- Or place a pan over the fish for 10–15 seconds
The goal is gentle, even heat — not blasting it into dryness.
Fish ≠ Steak (Let That Go)
If you treat fish like steak, you’re setting yourself up. Fish doesn’t cook evenly from edge to center the same way. It’s normal (and ideal) for it to be more cooked on the skin side and slightly softer toward the bone.
Different fish, different timing. Thin fillets cook in minutes; thicker cuts take a bit longer. Translation: stay present and adjust.
A Few More Pro Moves
- No skin? Cook the side opposite where the skin was first
- Whole fish? Cook both sides — it’s too thick for one-sided heat
- Don’t move it around — except for a quick turn (10 o’clock → 2 o’clock) for grill marks
- Faster-cooking fish (like arctic char) can be done in 1–2 minutes
- Thicker cuts (like salmon steaks) may take 3–4 minutes
Grilling fish isn’t about perfection. It’s about control. Keep your surface clean, your movements minimal and your timing intentional.
Do that, and you’ll go from “why is this falling apart?” to plating something you’re actually proud of.
🐟 Explore more seafood techniques in the Culinary Arts program at the Institute of Culinary Education.
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