Specifications

Fish &
Seafood
Grilling Guide
Grilled Salmon and
Ginger Sauce
Shrimp Kabobs with
Curry Butter
Whole Salmon with
Lemon and Dill
Rule of thumb when
cooking fish is 10 minutes
per inch of thickness.
Grilled Lobster
Bacon Basil Shrimp
on a Stick
Spiny Lobster with
Cilantro and Lime
Rosemary Grilled Scallops
Oysters with Wasabi
Whipped Cream
TIP
S
S
E
E
A
A
F
F
O
O
O
O
D
D
G
G
R
R
I
I
L
L
L
L
I
I
N
N
G
G
G
G
U
U
I
I
D
D
E
E
Comments Heat Time Per Side Total
Setting A B C D E Time
Fresh Salmon
Fillets ¾”
Place filets on the oiled grill skin side
Down for 1 ½ minutes. Gently remove
filet from skin and turn four more times
every 1 ½ minutes.
Medium
1 1/2 1 1/2 1 1/2 1 1/2 1 1/2 7 ½
minutes
For larger filets turn twice at 3 minute
Intervals to avoid falling apart.
Medium
1 1/2 3 3 7 ½
Minutes
F
F
I
I
S
S
H
H
F
F
I
I
L
L
L
L
E
E
T
T
S
S
A
A
N
N
D
D
S
S
T
T
E
E
A
A
K
K
S
S
Thickness Heat Minutes Comments
Fish Fillet
¼ - ½” 3 – 5 Fish is cooked when it becomes
Fish Steak
½ - 1” Medium 5 – 10 opaque and flakes easily with a fork.
Fish Kabobs
1” cubes 5 – 10 If frozen, add 10 minutes per inch.
W
W
H
H
O
O
L
L
E
E
F
F
I
I
S
S
H
H
Weight Heat Minutes Comments
Fish, whole
1 lb.
2 – 2 ½ lbs.
3 lbs.
Medium
15 – 20
20 – 30
30 – 45
Fish is cooked when it becomes
opaque and flakes easily with a
fork.
S
S
E
E
A
A
F
F
O
O
O
O
D
D
Weight Heat Minutes Comments
Lobster tails
5 oz.
10 oz.
5 – 6
10 – 12
Place meaty side up on cooking grate.
Cook until opaque & starts to separate
from the shell.
Shrimp
2 – 5 Should be pink and opaque when cooked.
Scallop
3 – 6 Should be white and feel firm, not hard.
Mussel
5 – 6 Discard any that do not open after
Clam
8 – 10 grilling time.
Oyster
3 - 5
** Times may be affected by wind, outdoor temperature, and thickness or temperature of meat prior to cooking.
Follow the diagrams for that perfect diamond patten.
Preheat grill
Brush grills with olive oil
Follow directions
Test fo r co mp let n e ss