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GET IT NOWIf you’ve ever tried baked halibut or quick pan seared halibut (my favorite fish recipe tied with crispy air fryer salmon!), you’ll find a familiar flavor in this easy grilled halibut recipe. It combines buttery fish, bright lemon, and aromatic garlic with the sizzling char of the grill.
With just four simple ingredients, grilling halibut creates mouthwatering flavor with super simple prep (and it takes only 15 minutes!). Make this grilling recipe for your next cookout when you want to change things up from your usual burgers. And, if you want more grilled seafood, try my grilled tuna steak next!
Why You Need My Grilled Halibut Recipe
- Flaky, buttery texture
- Bright, zesty, lemony taste
- 4 simple ingredients (plus salt and pepper)
- 15 minute cook time
- Naturally low carb, gluten free, and just plain healthy
- Perfect for summer dinners
Ingredients & Substitutions
Here I explain the best ingredients for my halibut recipes, what each one does, and substitution options. For measurements, see the recipe card.
- Halibut Fillets – I use 1-inch thick fillets for grilling halibut. You can use halibut steak with or without skin, but I recommend skin-on to reduce the chance of overcooking or falling apart.
- Olive Oil – Adds flavor and helps the seasonings stick. Feel free to use any heat-safe oil you like, such as avocado oil.
- Lemon Juice – Infuses the fish with tangy flavor and tenderizes the flesh. You can try substituting lime juice or even a splash of white wine vinegar for a slightly different flavor.
- Seasoning – Season this white fish with a simple combination of garlic powder, sea salt, and black pepper.
VARIATION: Try a different seasoning.
If you like the lemon flavors, but prefer a dry seasoning, use 3-4 teaspoons of lemon pepper seasoning instead. For a spicy kick, try Cajun seasoning or a zesty jerk seasoning.
How To Grill Halibut
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the grill. Clean the grates of your grill with an oiled paper towel before cooking/preheating. Preheat the grill to medium-high heat.
- Prep the seasonings. Whisk together olive oil and lemon juice. In another small bowl, stir together garlic powder, salt, and pepper.
- Season the fish. Pat halibut fillets dry with paper towels. Brush the lemon and oil mixture on each fillet. Sprinkle the fish with the salt, pepper and garlic powder mixture.
- Cook halibut on the grill. Place the fish on the grill, skin side down. Close the lid and grill until the edges are opaque. Flip, close the lid, and cook until the fish flakes easily with a fork.
- Let it rest. Transfer grilled halibut to a plate and rest for a few minutes. Serve with lemon wedges and a sprinkle of fresh parsley, if desired.
How Long To Grill Halibut?
Grill halibut for 5-7 minutes, until the edges are opaque, then flip and cook for another 3-4 minutes, until the internal temperature reaches 135-140 degrees F.
My Recipe Tips
- Oil the grill grates. Halibut can fall apart very easily on the grill. To avoid this, make sure to thoroughly oil the grates of your grill, and don’t flip the fish until it easily releases from the grates.
- Start skin side down. If cooking halibut with skin, cook skin side down first. This will help protect the delicate flesh from overcooking and makes it easier to flip.
- Use a meat thermometer. Halibut dries out easily, so make sure to monitor the internal temperature with a meat thermometer to prevent overcooking. The ideal internal temp is 135-140 degrees F.
- Don’t overcook. A 1-inch filet should take about 8-10 minutes total, whereas a thinner filet may only take 6-8 minutes. As a rule of thumb, grill halibut for approximately 8-10 minutes per 1 inch of thickness over high heat (total time, not per side).
Find more tips for grilled fish in my grilled salmon recipe post.
Serving Ideas
Complement the flavors of my grilled halibut with light and easy sides. Here are a few ideas:
- Summer Salads – After grilling halibut, make an easy grilled peach salad. For a classic side salad, try a strawberry spinach salad or cucumber tomato salad.
- Grilled Sides – I like to do all my cooking in one place. This flaky fish pairs beautifully with bright grilled asparagus, grilled broccoli, or grilled cauliflower. For a side that has more unique vibes, try my cauliflower steaks.
- Rice – White or brown rice makes a classic pairing for any fish dinner. For a lighter option, make cauliflower rice.
- Creamy Salads – During grilling season, you can’t go wrong with classic summer sides like potato salad (or cauliflower potato salad), make-ahead coleslaw, or crunchy broccoli slaw.
- Veggies – For a simple side, make an eggplant recipe or a medly of sauteed vegetables. Or, use up your summer harvest and make roasted zucchini and squash.
More Grilled Seafood Recipes
I love seafood, and cooking it on the grill creates incredible flavor. Here are some of my favorite grilled seafood recipes:
My Tools For This Recipe
- Grill – I prefer to use a gas grill when grilling halibut (or any meat), and this one comes from a trusted brand.
- Probe Thermometer – Because grilling halibut can dry the fish out quickly, I recommend a probe thermometer that beeps as soon as the food reaches the target temperature.
Grilled Halibut (15-Min Recipe)
This easy grilled halibut recipe with lemon and garlic is perfect for summer! It's flaky, buttery, bright, and made with just 4 ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Clean the grates of your grill with an oiled paper towel before cooking/preheating. Preheat the grill to medium-high heat for at least 10 minutes.
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Pat the halibut fillets dry with paper towels.
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In a small bowl, whisk together the olive oil and lemon juice. In another small bowl, stir together garlic powder, salt, and pepper.
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Brush the lemon and oil mixture on each fillet. Season with salt, pepper and garlic powder mixture.
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Place the halibut on the grill. Close the lid and grill for 5-7 minutes, until the edges are opaque, then flip and cook for another 3-4 minutes, until the internal temperature reaches 135-140 degrees F (57-60 degrees C). (You can cook to 145 degrees F if you really want to, but the fish will be more dry.)
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Transfer the fish to a plate and rest for 5 minutes before serving. (This allows the juices to redistribute for a juicy, flavorful result, and the internal temperature will rise a few more degrees.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 grilled halibut fillet
- Tips: Check out my recipe tips above to help you keep halibut from falling apart, cook it evenly, and avoid drying it out!
- Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: Drizzle with oil and bake at 350 degrees F for 10 minutes, or warm on the grill wrapped in foil.
- Freeze: Cool completely, then freeze in a bag for up to 3 months. Thaw overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Grilled Halibut
11 Comments
Wolfgang R.
0My first time and no prior experience with halibut, either cooking or eating. Grilling instructions worked very well. I used 2 pcs aluminum foil with top surface greased with ghee. Due to diet restrictions I had to alter the spices which likely altered the taste.
Tasted good – good recipe. My wife passed on trying but said it smelled really good.
I‘ll use the recipe again.
Thanks.
Maya | Wholesome Yum
0Thank you, Wolfgang! I’m glad you liked this grilled halibut even with a different spice combination.
John Norris
0Maya, thank you for sharing your recipes, as I have embarked on a lifelong journey of healthy foods your recipes have been a huge part of this journey. I am down to my goal weight after loosing 60 lbs over the last 17 months and maintaining this healthy lifestyle while enjoying life. Thanks for all you do!
Ken
0Hi Maya, I am lactose free and gluten free. I have had two major oper heart surgeries and can’t exercise much and sequently putting on weight. I need recipes that are gluten and lactose free and contain very little or no carbs. Can you help?
Wholesome Yum D
0Hi Ken, All of my recipes are gluten-free, but you can search on the site by dairy-free recipes.
Gladys
0I love halibut, it is the ONLY, fish I like, worth buying, without a fishy taste…but at $22.00/ pound …and it never goes on sale….i have only splurged on it once in my 65 years of life! That was about 25 years ago. Isn’t it extremely more cost effective to eat a NY strip steak on sale for $6.88/pound which is about a third of the price⁉️I love reading your recipe, it sounds over the top delicious. But………Fish is too expensive to bother with! So I never buy it ever! Steak please!
Jenn
0I made this for dinner for my family, and my kids (who are picky eaters) said they loved it! I think the brushed lemon really did the trick.
Katrin
0Such a delicious way to serve halibut. It was just the right amount of lemon and garlic. Highly recommend!
Liz
0This halibut was perfect! I was kind of nervous it was going to be hard to make but it eas easier that I thought!
Lisa
0I couldn’t believe how fast this halibut cooked on the grill. It was on the table in a flash.
Julianne
0Such a simple, yet tasty way to grill fish. It cooked perfectly, nice and flaky.