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GET IT NOWMy Grilled Cod Recipe Hits Different
This grilled cod isn’t your usual grilled fish, and I can’t get enough of it right now. I bake cod or air fry cod all year long, but here’s why this recipe is different — beyond just the cooking method:
- Spicy, buttery, and flaky – Most grilled cod recipes use just basic oil, salt, and pepper, and maybe some lemon. You can certainly do that with my method here, and you’ll still get moist, flaky fish that melts in your mouth. But I think the simple Cajun butter seasoning I use instead makes this grilled cod taste special. If you’ve made my Cajun chicken, Cajun shrimp, or seafood boil, you’ll recognize the bold kick!
- 5 ingredients, 15 minutes – All the boxes checked. This is the kind of summer dinner I want on repeat.
- Choose from 2 grilling methods – I’ve grilled cod in foil as well as directly on the grill grates. Both have pros and cons, and both are quite different from cooking inside. I’ll show you each option!
When you want a change of pace from the usual burgers or boring, basic fish, you can’t go wrong with my grilled cod recipe. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my grilled cod recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cod Fillets – I usually have to get frozen ones, but if you can get fresh, amazing! And while I developed this recipe for grilled cod, you can also use this technique for other types of white fish, like halibut, haddock, or tilapia.
- Unsalted Butter – For that rich flavor, but olive oil works too.
- Cajun Seasoning – A mix of paprika, garlic powder, sea salt, oregano, thyme, onion powder, cayenne pepper, and red pepper flakes. You can get this pre-made, or make my homemade Cajun seasoning in 5 minutes.
- Lemon – You’ll need lemon juice, plus more slices on top.
If you want a different flavor rather than Cajun butter, see my seasoning variations below!
How To Grill Cod: My Favorite Method
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
My favorite way to cook cod on the grill is in foil. It leaves the fish super flaky and moist from the steam, without worrying about sticking or tearing. Here’s how I do it:
- Prep your grill. Preheat half of your grill burners to medium-high. Leave the other half off, which is where we’ll cook the fish — it’s called indirect heat.
- Season the fish. Pat the fillets dry with paper towels, and place each on a large piece of foil. Whisk together melted butter and lemon juice, and brush the mixture over the fish. Sprinkle both sides with Cajun seasoning, and place a lemon slice on top.
- Wrap it up. Fold the foil around each piece of fish, making sure there’s a little space inside for steam to build up. Seal the packets tightly.
- Grill cod. Place the foil packets on the indirect heat side of the grill (where the burners are off) and grill until the cod it flakes easily with a fork. I like a sprinkle of fresh parsley before serving.
My Recipe Tips
- Grill cod within 15 minutes of seasoning it. Since there is lemon juice involved, it can “cook” your fish and turn it into ceviche if you don’t cook it right away.
- Seal your foil packets tightly. The goal is for steam to build inside, which will make your fish melt-in-your-mouth flaky and tender.
- Want to make these a complete meal? Use larger pieces of foil, and toss vegetables inside with the fish. I just make some extra lemon butter when I do this, plus season the veggies with salt and pepper. This method is similar to my salmon foil packets or salmon en papillote.
- Use a meat thermometer for best results. Even if you use foil, it’s okay to poke a tiny hole towards the end to check the internal temperature. For moist, flaky fish, I recommend 135-140 degrees F.
Alternate Method: Direct Heat
If you want some browning, a stronger charred flavor, or just don’t want to use foil, cook your cod on the grill directly instead. Here are my tips for this method:
- Use direct heat – Unlike the packets that I cook away from the flame, grilling cod is best over direct heat if you’re not wrapping it.
- Go light on the butter – You can still season the fish the same way, but make sure you don’t have too much excess butter. Extra fat will drip down — and can flare up.
- Flip, but only when it’s almost done – Like my grilled salmon recipe, I wait for the cod to be 80% done on the first side before flipping. You’d think it would be unevenly cooked, but I promise it isn’t. What this does do is prevent sticking and make flipping easier without breaking your cod fillets. And don’t move the fish until it’s time to flip!
- Use a fish spatula – It’s thin, flexible, and slides easily under delicate fish without tearing it apart. I’ve tried flipping cod with regular spatulas before and usually end up with a mess — the fish spatula helps so much.
- It’s not required, but 1/4 cup of mayo reduces sticking. When I make grilled cod directly on the grates, I find it helps to mix a little mayonnaise in with the lemon butter mixture. You can also use garlic aioli for extra flavor.
Grilled Cod (5 Ingredients)
My quick and easy grilled cod recipe turns out extra flaky and tender, with just 5 ingredients. The Cajun butter seasoning is irresistible!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat half of the grill burners to medium-high heat.
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Place each piece of fish onto a piece of aluminum foil, large enough to wrap around the fish (leave open for now). Use paper towels to pat the fish dry.
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In a small bowl, whisk together the melted butter and lemon juice. Brush the mixture over the cod fillets.
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Season the cod on both sides with Cajun seasoning. Top each piece of fish with a lemon slice.
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Fold the foil all the way around the fish, leaving some space inside for air and creating a tight seal so that steam can't escape.
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Grill cod foil packets over indirect heat (on the side with burners off) for 10-12 minutes (recommended for even cooking), or over direct heat for 7-9 minutes, until the fish is opaque and flakes easily with a fork.
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 cod fillet
- Tips: Check out my recipe tips above to help you get moist and flaky fish (instead of dry), turn this into a complete packet meal, and more. I also have some tips specific to direct heat if you choose that method.
- Storage: Keep leftovers covered in the refrigerator for up to 2-3 days.
- Reheat: I prefer to pop the fillets into my air fryer for about a minute, but a skillet or oven works too. The leftovers are also good cold over many of my salad recipes, and this avoids overcooking.
- Freeze: You can freeze the grilled cod for up to 3-4 months, although it will turn out more dry than fresh. Thaw overnight in the fridge.
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 Cod
Seasoning Variations
Don’t want the Cajun butter? Here are some other ways I love to season cod:
- Replace the seasoning with lemon pepper (good neutral flavor) or taco seasoning (perfect for fish tacos!)
- Brush fish with basil pesto sauce and a little black pepper, instead of the butter and spices. I only recommend this for the foil packet method, otherwise it causes flare-ups.
- Replace the lemon butter with lemon garlic aioli. This delicious option reduces sticking if you cook grilled cod directly on the grates.
Serving Ideas
Once your cod is grilled to perfection, all that’s left is to pick what to serve with it. Here are some of my favorite sides to make it a meal:
- Grilled Sides – If I’ve already got the grill on, I usually grill asparagus (pictured above), grill broccoli, or throw on a cauliflower steak.
- Salad – Serve this grilled cod with my cucumber radish salad or Greek salad for a light, fresh meal.
- Southern Sides – My fried cabbage, air fryer okra, or a big scoop of cauliflower mac and cheese give me those Southern vibes, but aren’t too heavy.
12 Comments
E
0Can you make this recipe in the oven? If so, time and temperature for best results? Love your recipes!
Maya | Wholesome Yum
0Yes, you can. I would use the same time and temp as my baked cod recipe. You can bake with or without foil. I’m so glad you love my recipes, thank you so much!
Olivia
0This was so delicious and easy! I cooked in the oven at 350 for about 20 min and it came out so soft and 10/10! Baked squash in the remaining juice and it was amazing! Thank you for the recipe!!
Maya | Wholesome Yum
0I’m so glad you liked it, Olivia! Great idea to repurpose the seasonings for squash, too.
Mikel
0So easy and tasted great. Next time I may put more butter on after sprinkling some lemon juice on the fish and then the Cajun seasoning. With cod, there is definitely enough water! Thank you
Taylor
0Simple, quick and so delicious! Amazing flavor and perfectly tender and flaky. Will definitely make again!
Maria
0We always buy large packs of cod loins from Costco but never grilled them as they seem to stick to the grill grates. I tried this method and it was great! Loved the flavors too.
Debbie T
0Thank you for this simple recipe, my son not only ate it but actually liked it!!
Molly
0I am obsessed with your recipes and I am excited to try this one! If I don’t have a grill- can I cook it in the oven?
Maya | Wholesome Yum
0Hi Molly, Yes, you can. You can use the same seasoning here and the timing from my baked cod recipe if you just want it in a baking dish, or use the timing from my baked salmon in foil if you want to bake the foil packets. Hope this helps!
Fran
0Can you bake the foil wrapped cod in the oven ? What temperature? Time ?
Maya | Wholesome Yum
0Hi Fran, Yes, you can. I would recommend the same timing as my baked salmon in foil. Hope you love it!