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GET IT NOWWhy This Grilled Halibut Recipe Is Always On My Summer Menu
This grilled halibut is one of those recipes that looks impressive but is almost unfairly easy to pull off. It’s my favorite buttery, mild white fish, cooked with a light char and a bright lemon-garlic coating, all in about 15 minutes. Here’s why I keep it on repeat all summer:
- Buttery, flaky fish with smoky lemon garlic flavor – If you’ve tried my baked halibut or pan seared halibut, my grilled halibut recipe has similar flavors (because they’re the best on this fish!), but with that irresistible smoky char from the grill. And I’ve perfected the timing to leave it moist and flaky, not dry.
- Just a few ingredients, done in 15 minutes – I keep the seasoning simple on purpose here, because halibut has such a buttery, mild flavor that it doesn’t need much to shine. And it’s almost hard to bleieve I can have this on the table faster than burgers!
- My method solves the two biggest grilled fish problems – Sticking and overcooking are the main reasons people avoid grilling fish. Mine is so moist that it’s practically fall-apart tender, but I’ve also perfected the method so it doesn’t actually fall apart or stick — just follow my tips below.
- Versatile for any occasion – Grilled halibut is special enough for summer birthdays or other events (it feels a touch fancier than grilled salmon or grilled tuna steak), but it’s easy enough for a weeknight, too. My husband and I love it for date nights.
If you’re craving a fast, flavorful fish dinner that feels like something extra, add this grilled halibut recipe to your summer menu. Make it with me!
“I 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.”
-Jenn
Ingredients & Substitutions
Here I explain the best ingredients for my grilled halibut recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Halibut Fillets – I use 1-inch thick, skin-on fillets. If yours have skin as well, I highly recommend keeping it on (even if you don’t eat it), because it protects the delicate flesh from overcooking and gives you something sturdy to grab when flipping. Fresh halibut is ideal, but I’ve used thawed frozen fillets before, too.
- Olive Oil – Adds flavor and helps the seasonings stick. Any heat-safe oil works here. I reach for avocado oil when I want a more neutral flavor.
- Lemon Juice – Brightens the flavor and gently tenderizes the flesh. For a slightly different flavor, lime juice or a splash of white wine vinegar both work.
- Seasoning – A simple blend of garlic powder, sea salt, and black pepper. I specifically use garlic powder rather than fresh garlic here, because fresh garlic burns on the grill and turns bitter. If you like a bolder flavor, try 3-4 teaspoons of my lemon pepper seasoning, Cajun seasoning, or jerk seasoning in place of these spices.
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, then preheat it to medium-high heat. I oil the grates before they get hot, because it’s much easier to coat them well and it helps the fish release later.
- Mix the seasonings. Whisk together the olive oil and lemon juice in one small bowl. In another bowl, stir together the garlic powder, salt, and pepper. Keeping them separate helps the dry seasoning spread evenly instead of sinking to the bottom of the lemon mixture.
- Season the fish. Pat the halibut fillets dry with paper towels, then brush them with the lemon oil mixture. Sprinkle the garlic seasoning over the top.
- Cook halibut on the grill. Place it on the grates skin side down if it has skin. Close the lid and grill until the edges are opaque. Flip, close the lid, and cook until the fish flakes easily with a fork. (See my tips below for moist, flaky results!)
- Let it rest. Transfer the grilled halibut to a plate and let it rest for a few minutes. I like to finish it with lemon wedges and a little fresh parsley!
My Recipe Tips
- Oil the grill grates. Halibut can fall apart easily on the grill, I’d say even more easily than other fish because it’s so tender. To avoid this, I always wipe the grates with an oiled paper towel before preheating.
- Don’t let the fillets sit in the marinade longer than 15 minutes. Lemon juice starts to “cook” the proteins after that, which can turn it into ceviche and then the texture turns mealy soon after. I always brush on the lemon mixture only right before cooking.
- Start skin side down. If I’m grilling halibut with skin, I always cook skin side down first because this helps protect the delicate flesh from overcooking. It’s easier to flip that way, too!
- Don’t force the flip. If the fish sticks to the grates, that’s often a sign it’s not ready. It should release fairly easily (as long as you also oiled the grill — see above).
- Use a meat thermometer. Halibut dries out easily, so make sure to monitor the internal temperature. I prefer this probe thermometer because it beeps when ready — just insert it after flipping! For moist, flaky grilled halibut, I recommend an internal temperature of 135-140 degrees F.
- If you don’t have a thermometer, watch the time and fish thickness. My rule of thumb is to grill halibut for approximately 8-10 minutes per 1 inch of thickness (total time, not per side), so if your fillets are thinner, they may take only 6-8 minutes total.
If you’re new to grilling fish, don’t miss my grilled salmon recipe post, where I shared more tips. They’ll apply to halibut, too.
Grilled Halibut (15-Min Recipe)
My 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 the fish from sticking, know when to flip it, and avoid overcooking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like to flake cold leftovers over a healthy salad, so the fish doesn’t need much reheating.
- Reheat: Warm gently in a covered skillet over low heat, or drizzle with oil and bake at 350 degrees F, until hot.
- Freeze: You can freeze cooked halibut for up to 3 months, but the texture is best fresh. Thaw overnight in the fridge 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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Grilled Halibut
Serving Ideas
Since grilled halibut is light and lemony, I like to keep the sides fresh, simple, and equally light:
- Summer Salads – My grilled peach salad is a fun match because you can make it on the grill, too. For something crisp and fresh, try strawberry spinach salad or cucumber tomato salad.
- Grilled Veggies – I love keeping dinner all on the grill. Pair the fish with my simple grilled asparagus, grilled broccoli, or grilled cauliflower. In my picture above, I made a veggie-only version of my shish kabobs (using the same marinade). For something more unique, try my cauliflower steaks!
- Rice Or Cauliflower Rice – White or brown rice is a classic fish dinner side. For a lighter option, I usually make cauliflower rice, which soaks up the lemony juices without making the plate feel heavy.
- Cookout Sides – When I want a super fast and light summer dinner, I serve this grilled halibut with cauliflower potato salad, coleslaw, or broccoli slaw. Creamy sides work especially well because the lemon cuts through the richness.
11 Comments
Jenn
1I 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.
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!
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.