Summer … and grilling. Could there be a better combination? While the first thing that often comes to mind for summer grilling is burgers and brats, seafood is a wonderful option for grilling fare. From firm fish like salmon to delicate tilapia to a bit of fun with shrimp, the options are endless, but each variety takes a slightly different approach for preparation and cooking.

Thick, firm fish like salmon and halibut can be grilled directly on a clean grill grate. Keep in mind that fish loses moisture quickly, so it is important to coat the fish with oil to seal in some of the moisture. Place fish directly on the grill grate over high heat. Flip as soon as the fish is cooked half way through. For every inch of thickness, expect about 10 minutes of cooking time over medium-hot coals.

My favorite method of grilling salmon is to use a cedar plank. This simple technique leaves the salmon tender and moist. It picks up a wonderful smoky, woodsy flavor that compliments the the flavor of the salmon. I’ve only soaked the planks in water, but I’ve heard some use wine, and I can’t wait to try this option, myself! Begin by soaking the cedar plank for 30 minutes to an hour. Lay salmon fillet on top of the plank and lightly drizzle with olive oil. Season to taste (we generally use Fisherman’s Warf or Morey’s Seafood Seasoning). Place on grill over medium-high heat for 20-30 minutes or until cooked through. The internal temperature should reach 145 degrees Fahrenheit. Remove from grill and serve on platter or on cedar plank.

For delicate fish or any of Morey’s marinated seafood varieties such as salmon, tilapia and mahi mahi, the easiest grilling technique is to use aluminum foil. Fold the edges of the foil to prevent the juices from flowing over the edge. Lightly spray foil with cooking oil to prevent the fish from sticking and breaking apart. Place flat side down on a medium-high grill for 10-15 minutes.

Another grilling favorite in my home is Marinated Grilled Shrimp. This crowd pleaser is as delicious as it is simple to make. There are many great shrimp marinades, but my new favorite recipe was recently introduced to me by a friend, so delicious, you need no cocktail sauce, and even my five-year-old couldn’t get enough.

Begin by soaking skewers in water for about 30 minutes. Prepare marinade according to recipe directions. Add shrimp and stir until evenly coated. Cover and refrigerate for 30 minutes to an hour, stirring once or twice to ensure even coating. Preheat grill to medium heat. While grill is heating, thread the shrimp onto the skewers from tail to head. Place skewers on lightly oiled grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

These are just a few of the many delicious options for summer seafood grilling. Be adventurous! We always grill an abundance of Salmon and use it for multiple recipes from salmon benedict to salmon pizza. If you are interested in trying a great salmon pizza recipe, you’ll find it in a previous blog.