Seafood on the Smoker: From Salmon to Lobster
Many pitmasters hesitate when it comes to the ocean, but Smoked Salmon & Grilled Fish are some of the most rewarding things you can cook. The smoker adds a layer of depth that an oven simply cannot match. Whether you are using a charcoal grill with wood chips, a standard gas grill, or cooking Seafood on a pellet grill, the principles remain the same.
From luxurious smoked lobster tail to quick and easy BBQ shrimp skewers, these recipes are designed to ensure your catch is perfectly cooked every single time, moist, flaky, and full of flavor.
Diva’s 3 Rules for Superior Seafood
Watch the Heat
Fish proteins are delicate. High heat is great for a quick sear on tuna, but for most grilled salmon techniques, you want to manage your grill temperature carefully. Overcooking happens in seconds, not minutes. When the flesh turns opaque and flakes easily with a fork, it is done.
Lubrication is Key
Fish skin loves to stick to grill grates. Always oil your grates and the fish generously. For delicate fillets that might fall apart, using a foil packet or a grilling mat is a pitmaster’s best friend.
Light Smoke Only
Fish acts like a sponge for smoke. You want a subtle smoky flavor, not a bitter creosote taste. If you are using a charcoal or wood-fired unit, ensure your fire is burning clean before the food goes on.
Diva’s 3 Rules for Superior Seafood
RECIPES
Perfect Pairings
Perfect Pairings
Seafood calls for bright, fresh flavors. Pair your catch with crisp sides from Vegetable Love, grilled asparagus or corn are classics. You’ll also want lighter seasonings, so check out the citrus-forward options in Rubs & Sauces. And nothing goes better with grilled fish than a crisp white wine or a light lager from Bottoms Up.
Frequently Asked Questions
Can you smoke seafood on a Traeger?
What are the best wood pellets for smoking fish?
How do I get a smoky flavor on a gas grill?
What is the best way to keep grilled salmon from drying out?
How do I make BBQ shrimp skewers without them rubberizing?
Ready to surf and turf?
Don’t let the fear of sticking stop you from grilling the perfect fillet. Once you taste that wood-fired difference, you’ll never go back to baking fish again.
Try the smoked salmon first, it’s a crowd favorite, and tag me in your photos!