Grilled Cod Recipes
by Sommer Collier — last updated on May 15, 2026 
When summer rolls around, I love throwing fresh fish on the grill, and this grilled cod recipe is one of my favorites. I season thick cod fillets with bright lemon pepper and grill them until flaky, juicy, and lightly smoky. It’s an easy, nutritious dinner that feels light but is still completely satisfying.
I don’t think there is a more perfect dish for a light summer dinner, than grilled fish. It’s simple to prepare and cook in just minutes, and a thick fillet of fish is a terrifically nutritious, hearty, lean protein, which is why I’ve added it to my weekly menu rotation, especially during warmer months. I especially love that it’s quick enough to make for a last-minute busy weeknight meal, but elegant enough to serve as an entree when friends are over for a celebratory dinner party. If you love simple fail-proof fish recipes, like my old fashioned salmon patties recipe, then you should definitely try this lemon pepper marinated cod dish. It’s a light, buttery, flaky piece of juicy cod that just melts in your mouth. From start to finish, this recipe only takes about 15 minutes and uses just a handful of basic ingredients. I’m pretty sure that this will definitely become your new go-to, no-fuss meal for grilling tender fish every single time!
Shar – ⭐⭐⭐⭐⭐ This lemon pepper grilled cod deserves to be recognized! My fam super loves it! It was perfectly cooked and seasoned. Such a keeper!
Table of Contents
Sommer’s Recipe Highlights
Perfect for Grilling Season – When spring and summer come around, I’m the first to heat up the grill! This grilled cod dish is the perfect way to kick off BBQ season, and it’s such an easy and quick recipe to make. My family loves it!
Simple Ingredients – Made with just 6 ingredients, this grilled fish recipe takes about 15 minutes to make. It’s also a great dish for anyone who is just getting his/her feet wet with fish recipes, which can be a total hit or miss. But not this one; only win-wins here.
Light and Nutritious – This light, flaky grilled fish recipe is packed with tangy, bold flavors. The best part is that it’s a dish you can feel good about because it’s loaded with nutrients, tons of protein, and it’s low in fat content.
Key Ingredients and Tips
- Cod fillets – For these recipes, I usually use thick fillets of cod because while they’re high in protein, they have the perfect amount of fat that adds a ton of flavor and juiciness. You’ll just want to slightly adjust cook times depending on the thickness of the fish filets you use. If cod is not your favorite, you can also use grouper or halibut.
- Butter – Unsalted butter makes the fish taste even richer, and it helps keep it moist while it cooks. There’s really nothing worse than a dry piece of fish.
- Lemon – I use fresh lemon because it helps to enhance the tangy, bright flavors of the lemon pepper seasoning!
- Spices – To marinate the fish, I use a combo of spices that include a store-bought lemon pepper seasoning, garlic powder, and smoked paprika for a gorgeous pop of red tint.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, cooking tips, and a video tutorial in the printable form at the bottom of the post.
Prep the oven – I start off by preheating the grill to 350-375 degrees Fahrenheit, so that it’s nice and toasty when I add the fish onto it.
Ready the foil – Then, I top four square-cut pieces of aluminum foil with some chunks of butter. I add some fresh lemon slices on top of that, and make sure that the butter and lemon are centered on the foil.
Add the fish – It’s critical to pat the fish dry, and I do so by using a paper towel and gently dabbing the fillets to remove any excess moisture. The seasoning always sticks better to a dry piece of fish! Then, I add the dried fish fillets on top of the lemon and butter.
Make the seasoning – In a bowl, I combine all the spices — lemon pepper, paprika, and garlic powder. I mix that up well, and then I coat the fish with this delicious seasoning.
Make the foil packets – Now, I basically fold the foil together so that the fish is sealed into an airtight pouch. I usually fold the top and ends two times to create a firm seal.
Grill – I move the foil packets onto the hot grill and cook them for about 8-10 minutes. Make sure the grill is covered!
Open and serve – Once they’re ready, I remove them from the grill and pop open the foil for a delicious surprise that’s ready to be served!
Expert Tips
This simple grilled fish method uses foil to protect the fish from overcooking, so the juicy texture is perfect every single time. You can also use parchment paper to wrap the fish, and it will offer the same results. However, I have found (long story) that it’s best to place the parchment-wrapped fish on a baking pan, then set the pan on the grill grates. Paper directly on hot, potentially flaring grates is not a good idea!
Recipe Variations
- Spicy – Add a sprinkle of cayenne pepper into the seasoning mix for some added heat.
- Garlic – For a boost of savoriness, add some freshly minced garlic to the fish.
- Honey – For a sweet and caramelized surprise, drizzle some honey on top with a splash of lemon before grilling.
Serving Suggestions
This cod recipe makes a delicious main for a nutritious dinner or hearty lunch when you’re craving something light yet satisfying. Here are some of my favorite ways to serve these yummy fillets:
- Serve them on top of rice or lentils for a hearty meal, as shown in the images.
- You can also enjoy them as a healthy meal with roasted cauliflower rice, roasted green beans, or a side of roasted root vegetable salad.
- Or go fully southern and serve them over hot cheesy grits, with a side of lima beans and corn bread!
Storing
You can keep these leftovers in an airtight container in the fridge for 2 to 3 days. You can keep this fish in the freezer for up to 6 months, knowing that the longer it is frozen, the flavor and texture will lessen over time.
Frequently Asked Questions
How do you keep fish from sticking to the grill?
The secret to incredibly moist, flaky fish is to grill lemon pepper cod (also halibut or grouper) in foil.
By sealing the fish filets in foil with butter and fresh lemon, the cod is gently steamed by the heat and is therefore much less likely to be overcooked by the grill.
Not only is grilling fish in foil more fool-proof for getting the perfect cook, but this method also makes clean-up way easier. There’s no fish stuck to the grill grates to scrape off; you simply toss the foil in the trash when you’re done!
The fish should be slightly opaque and flaky when it’s done and ready. It should be juicy, not dry. But honestly, I always just follow the proper time and temp, and it comes out just right!
While fresh, non-frozen fish is preferred, it is not necessary to thaw frozen cod before grilling. Just add a few minutes to the cooking time indicated in this cod recipe to ensure the filets are properly cooked through.
More Summer Grilling and Seafood Recipes
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Grilled Cod Recipes
Video
Ingredients
- 4 cod fillets (or grouper or halibut)
- 4 tablespoons butter
- 1 lemon sliced
- 4 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Preheat the grill to medium, about 350-375 degree F.
- Lay 4 large squares of foil on the countertop. Cut the butter into 4 sections. Slice the lemon into rounds. Place one tablespoon of butter and one lemon slice in the center of each piece of foil.
- Pat each fish fillet dry with a paper towel. Then lay one fillet over the butter and lemon on each piece of foil.
- In a small bowl, mix the lemon pepper, garlic powder, and paprika. Sprinkle generously over the top of each fish fillet.
- Pull the two opposite sides of the foil up over the cod. Fold the foil down twice to seal the top. Then flatten and fold the two ends together, twice, to make the foil packets airtight.
- Place the foil packets on the hot grill. Cover the grill for 8-10 minutes. 8 minutes for fillets under 1 inch thick. 10 minutes for fillets over 1 inch thick.
- Remove from the grill. Once the foil is cool enough to touch, open the packets and serve warm.
I loved this recipe, especially on this grouper that I got fresh from the market! thank you so much for sharing this amazing recipe
Was great and will make again, also added chili powder with paprika fresh garlic was a hit even with my none fish eaters!
Recipe technique is great. Will make again. The smoked papkrika overwhelmed the lemon, so I will back off on it next time.
Great quick meal.
Excellent!
This looks so mouth-watering! Amazing
Can you omit paprika and just use the lemon pepper?
Hi Diane,
Sure! I like paprika for its color and mild flavor. However, you can substitute a dried herb like thyme or rosemary if you prefer, or just leave it out.
My boyfriend is not typically crazy about fish but he raved about it this time. Followed the recipe exactly. Delicious. And so easy!
This was DELICIOUS! My kids usually won’t touch fish unless they get to open their little parchment paper packets, but this was an exception. I served the cod over beluga lentils (which look startlingly like roe) and the whole family enjoyed.
This looks so delicious! Can’t wait to make this recipe this weekend! So excited!
Could this be baked in the oven? If so, what temp and approximate time.
Thanks!
Hi Deb,
Sure! Set the oven at 350 degrees F and bake for 8-10 minutes. :)
This is so good! Such an amazing meal!
What an amazing recipe sommer…and it looks soo yummy with full of flavor as well…i will make it this weekend…Thanks for sharing a beautiful recipe…!