BBQ Fish & Seafood — recipes, rubs & techniques

Fish on the BBQ is one of the most underestimated techniques in outdoor cooking. Quick to prepare, full of flavour and surprisingly versatile — especially if you use the right rub. From grilled shrimp with Jamaican Jerk to a whole sea bass with Shawarma spices: this is what you need to know.

Why fish & seafood on the BBQ?

Fish cooks very quickly over high heat and absorbs smoke and herb aromas much faster than meat. This makes it ideal for a dry rub: the spices penetrate in minutes and give a crispy, aromatic crust. Moreover, fish is a perfect choice if you want something lighter alongside classic spare ribs and pulled pork.

Which rub suits fish & seafood?

🦐 Shrimp — Jamaican Jerk or Shawarma

Shrimp are the quickest option on the BBQ: 2–3 minutes per side over high heat. The fruity heat of Jamaican Jerk works spectacularly well — the scotch bonnet and allspice give a Caribbean character that perfectly matches the sweetness of shrimp. Want something milder? Use Shawarma for a warm, aromatic result with cumin and coriander.

  • Dosage: 1 tsp rub per 200g shrimp, marinate for 15 minutes
  • Temperature: direct heat, 220–250°C
  • Cook for: 2–3 minutes per side, until pink and slightly crispy

🐟 Salmon — Korean BBQ Rub or Memphis

Salmon has enough fat to handle a robust rub. The fruity gochugaru of the Korean BBQ Rub gives a beautiful crispy crust with a slight sweetness that balances the richness of the salmon. For a classic, smoky flavour, Memphis works excellently — the smoked paprika and brown sugar caramelise beautifully on the skin.

  • Dosage: rub generously on the flesh side, marinate for 20 minutes
  • Temperature: direct heat, 200–220°C
  • Cook for: core temperature 52–55°C for medium, 60°C for well-done

🐟 Sea bass & dorade — Shawarma or Toscana Fire

White fish with a delicate flavour requires a rub that supports rather than overpowers. Shawarma is the ideal choice here: cumin, coriander, and cinnamon give a Mediterranean-Middle Eastern character without overwhelming the fish. A whole sea bass or dorade on the grill with Shawarma rub is one of the most impressive dishes you can serve.

  • Dosage: rub into incisions and abdominal cavity, marinate for 30 minutes
  • Temperature: indirect heat, 180–200°C
  • Cook for: core temperature 60–63°C, meat detaches from the bone

🦑 Squid & calamari — Tex-Mex or Shawarma

Squid cooks quickly and has a neutral flavour that handles spices well. Tex-Mex gives a smoky, spicy kick that perfectly matches the slightly rubbery texture of grilled squid. Want something more aromatic? Shawarma with cumin and coriander also works excellently.

  • Dosage: rub lightly, marinate for 10 minutes
  • Temperature: very high direct heat, 250°C+
  • Cook for: 1–2 minutes per side — not too long, otherwise it will be tough

🔥 Ready to start? Freshly blended after your order — choose your rubs and get started right away.

→ 3-Evening Pack — 3 rubs of your choice    → View all rubs

Technique tips for fish on the BBQ

  • Pat dry is crucial — moisture is the enemy of a crispy crust. Always pat fish dry before applying the rub.
  • Oil the grill grate — fish sticks quickly. Rub the grate with an oil-dipped paper towel just before placing the fish on it.
  • Don't turn too early — fish will release from the grate by itself when it's cooked enough. Don't force it, or it will break.
  • Use a fish grill basket or plank — for delicate fish species, a closed fish grill basket or cedar plank is ideal.
  • Measure core temperature — fish is cooked at 52–63°C depending on the type and desired doneness.

→ Measuring core temperature — complete guide

Side dishes for BBQ fish

BBQ fish calls for fresh, light side dishes that complement the flavours without overpowering them:

Choosing the right rub for fish

Doubting which rub best suits your fish or seafood? Check out our selection guide:

→ Which rub suits me? — Selection Guide

Order rubs

All rubs are 100g per bag — enough for ±2.5 kg of fish or meat. Freshly blended in small batches. Free shipping in the Netherlands.

Or discover more flavors with the Starter Pack — choose 3 rubs for €26.95.