Grilled Cod {Under 10 Minutes}

My grilled cod recipe delivers tender, flaky, beautifully seasoned cod. All you need is your grill, a few seasonings, and less than 10 minutes of cooking time.

Our favorite fish to grill at home is cod. It’s a naturally tender fish that won’t overcook on the grill, and its mild flavor absorbs all of those delicious grilled flavors well. 

Grilling cod, as opposed to baking or air-frying cod, is quick and easy. It needs minimal seasoning to shine. It’s one of the more affordable white fish out there, perfect for those who don’t like overly “fishy” flavors (hence why my sister LOVES it).

Why I love this recipe

• Quick. We’re talking under ten minutes.
• Healthy. It’s lean and high in protein. Plus, I only used one tablespoon of oil for four fillets!
• You can use frozen fillets. I always do this, but you will want to make sure they’ve had time to thaw completely. 
• Versatile. I LOVE grilled fish tacos, but you could easily pair the fish with potatoes, pasta, you name it.

If you love grilling fish, try my grilled tilapia, grilled haddock, or grilled mahi mahi next!

Ingredients needed

• Cod filets. I try to use fresh cod fillets from my local fishmonger, as I know they’re the highest quality. Grocery store fillets work well, but look for firm, translucent fillets that are even in thickness and have a mild, ocean-y smell. 
• Olive oil. To season the grill and crisp up the fillets. Sometimes I’ll use avocado oil instead, but never extra-virgin olive oil, as it has a low smoke point. 
• Smoked paprika. I find this adds an extra layer of smoky flavor and subtle sweetness that complements the fish. 
• Kosher salt and black pepper. To taste. 

How to make grilled cod

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Combine the oil and paprika. Brush the fillets with the oil mixture and season both sides with salt and pepper. 

Step 2- Place the fillets on the grill, cover, and cook until flaky and tender.

Arman’s recipe tips

• Have an instant read thermometer. This is by far my most well-worn kitchen tool, and it’s especially important when cooking fish. You’ll know the cod is done cooking when the meat thermometer reads 145°F/63°C. 
• If using frozen fillets, make sure the fish has thawed and dry the fillets very well with paper towels. Excess moisture makes a crispy exterior difficult. 
• Use a grill pan. If you’re worried the grates are too wide and the fillets may fall through, place them on a greased grill pan. If you don’t have one, make a foil packet with rimmed edges and cook the filets in the foil.
• Use a fish spatula. I know this may seem extra, but I promise having a fish spatula makes flipping the fillets easier. I have one that I use for almost everything…

Storage instructions

To store: Let the fillets cool completely, then store them in an airtight container in the fridge for 4-5 days.

To freeze: Once the fish has cooled, transfer it to a freezer-safe container and store in the freezer for up to 2 months. 

More easy fish dinners

If you tried this grilled cod recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others think of making the recipe.

Frequently asked questions