Best Seafoods for Grilling

By Jim Hartley

Nothing quite says summer in Scarborough, Maine, like seafood sizzling on the grill. Whether you’re a seasoned grill master or new to the game, choosing the right seafood is crucial for a successful barbecue. Once you’ve made your choice (all of which you can find at your local fish market!), make sure you’re starting with a really clean grill surface to prevent sticking and have a probe thermometer handy to check temps. Ready?! Let’s dive in!

Top Seafoods for Grilling

1. Salmon Always a crowd favorite, fresh Atlantic Salmon is practically made for the grill. Its high oil content keeps it moist, while the skin crisps up beautifully. For the best results, season your salmon fillet with simple spices and grill it skin-side down. This will give you a perfectly flaky interior and crispy skin. Medium rare is fine: 130°F.

2. Shrimp Shrimp is incredibly versatile and cooks quickly, making it perfect for a fast, flavorful meal. Marinate your shrimp for an hour before threading them onto skewers for an easy flip on the grill. Whether you prefer spicy, tangy, or savory flavors, shrimp takes on marinades wonderfully. Shrimp cooks quickly, once they turn opaque with orange/red striping, crank the high heat early to get a blackened effect. Cook to 145°F.

3. Scallops The natural sweetness of scallops is enhanced when they’re grilled. For a perfect sear, pat your scallops dry before grilling and avoid overcrowding. A few minutes per side achieves a caramelized exterior with a tender, juicy middle. Medium rare is fine 130°F, 145°F for fully cooked.

4. Swordfish With its steak-like texture, swordfish stands up to grilling like no other. Season your swordfish with herbs and a squeeze of lemon for a refreshing zest. Grill each side to perfection, and you’ll have a hearty, satisfying dish. Must be fully cooked: 145°F.

5. Tuna Grilled tuna steaks offer a luxurious eating experience, with the grill marks adding both flavor and presentation points. Tuna’s robust flavor pairs well with bold seasonings and sauces. Sear both sides on high heat, 60 -90 seconds until color turns light brown, with a pink center 130°F. Fully cooked is 145°F… but please don’t. Fully cooked tuna is available in a can from your grocery store.

6. Lobster For a touch of decadence, grilled lobster tails are a showstopper. Split the tails down the middle, brush with butter, and place them on the grill. The high heat cooks the lobster quickly, leaving it succulent and full of smoky flavor. Cook to 165°F.