Best Way to Cook Fish on a Clay Grill

Best Way to Cook Fish on a Clay Grill

Cooking fish can be tricky, but using a clay kamado grill makes it easier to get that perfect balance of smoky flavor, flaky texture, and juicy bite. Clay grills offer even heat, gentle cooking, and just the right amount of smoke enhancement—ideal for delicate proteins like fish. Whether you’re grilling whole snapper, searing tuna steaks, or making fish tacos, a clay kamado gives you the control you need.

Why Clay Grills Are Excellent for Fish

Clay kamado grills retain heat evenly, which helps avoid the hot spots that can cause fish to burn or stick. The ceramic body also locks in moisture while allowing just enough airflow to infuse a subtle, smoky flavor without overpowering the natural taste of seafood. Plus, their versatility lets you switch between direct searing and slow, indirect cooking with ease.

Types of Fish That Work Best on a Clay Grill

  • Whole Fish: Snapper, trout, branzino — great for presentation and flavor.

  • Filets: Salmon, swordfish, tuna — easy to handle with the right tools.

  • Smaller Seafood: Shrimp, scallops, squid — perfect on skewers or grill baskets.

Tip: Fatty fish like salmon and mackerel are more forgiving and stay moist even if cooked slightly past perfect doneness.

Preparation Tips Before You Start Grilling

The key to great fish on a kamado grill is prep work:

  • Clean and oil the grates to prevent sticking. Related read: How to Prevent Food Sticking to Grill Grates

  • Pat the fish dry, then lightly oil and season it.

  • Use fish baskets, cedar planks, or grill-safe mats for delicate fillets.

Direct vs Indirect Heat for Fish

  • Direct Heat – Best for thick steaks like tuna or swordfish, where you want a quick sear.

  • Indirect Heat – Ideal for whole fish or skin-on fillets to ensure even cooking without burning.

Learn how to set up both styles in How to Add a Heat Deflector to Your Grill and Kamado Grill Cooking Zones Explained.

Best Temperature Ranges for Grilling Fish

  • 400–450°F for quick searing of steaks and thick fillets.

  • 300–350°F for slower, indirect cooking of whole fish.

  • Aim for an internal temp of 135°F for moist, flaky fish. Use a Thermometer for accuracy.

Step-by-Step: Cooking a Whole Fish on a Clay Grill

  1. Preheat the grill to 400°F.

  2. Score the skin to prevent curling, season generously inside and out.

  3. Place in a fish basket or on a grill mat.

  4. Flip once, halfway through cooking.

  5. Remove when the internal temp reaches 135°F.

Step-by-Step: Cooking Fish Fillets Without Breaking Them

  1. Use non-stick grill mats or foil to prevent sticking.

  2. Let the fish sit until grill marks form before moving it.

  3. Use a thin metal spatula for flipping.

Bonus Recipe Highlight: Grilled Fish Tacos on a Clay Kamado

For a quick and delicious meal, grill a mild white fish over medium heat until flaky, then serve with avocado salsa, shredded cabbage, and chipotle mayo.

Read the full Kamado Grilled Fish Tacos Recipe for details.

Clay Grill Gear to Improve Fish Grilling

Browse the All Accessories Collection for more tools to make grilling fish easier.

Conclusion: Light, Flaky, and Smoky — Fish on a Clay Grill Is a Must-Try

From whole branzino to salmon fillets, clay kamado grills make it simple to achieve professional-quality seafood at home. Beginners should start with forgiving fish like salmon or tilapia, then branch out into more delicate catches.

Explore Vessils’ All Grills Collection and All Accessories Collection to find the perfect setup for your seafood adventures.

Tags

SEO article