20 Flavorful Grilled Cod Recipes Easy

Posted on March 8, 2025

Perfect for busy weeknights or weekend gatherings, grilled cod is a versatile and delicious choice that never disappoints. Whether you’re craving smoky flavors, zesty marinades, or simple herb-infused dishes, these 20 easy recipes will inspire your next seafood feast. Light, flaky, and packed with flavor, cod is a crowd-pleaser—so fire up the grill and get ready to dive into these mouthwatering ideas!

Grilled Cod with Lemon Herb Butter

Ditch the boring weeknight dinners because this grilled cod with lemon herb butter is about to become your new seafood obsession—flaky, buttery, and packed with zesty flavor that’ll make your taste buds do a happy dance.

Ingredients

For the Cod:

4 (6-oz) cod fillets, skinless
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

For the Lemon Herb Butter:

4 tbsp unsalted butter, softened
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill
½ tsp garlic powder

Instructions

Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat cod fillets dry with paper towels—this ensures a perfect sear, not a sad steam.
Brush both sides of the fillets with olive oil, then season evenly with salt and pepper.
Grill cod for 4–5 minutes per side, flipping once, until the flesh is opaque and flakes easily with a fork. (Tip: Don’t overcrowd the grill, or you’ll lower the heat!)
While the cod cooks, mix softened butter, lemon juice, zest, parsley, dill, and garlic powder in a small bowl until fully combined. (Tip: Use room-temperature butter for smooth blending—no one wants lumpy sauce.)
Immediately top each grilled fillet with a generous dollop of lemon herb butter, letting it melt into every nook. (Tip: Serve extra butter on the side for dipping—because why not?)

Get ready for tender, flaky cod with a bright, herby punch—the butter pools into golden pockets, making each bite ridiculously luxurious. Try it over a crisp salad or with grilled asparagus for a meal that’s basically summer on a plate.

Spicy Grilled Cod Tacos

Now, let’s talk about tacos that’ll make your taste buds do a happy dance—Spicy Grilled Cod Tacos! These bad boys are flaky, fiery, and packed with flavor, perfect for when you want to impress your friends or just treat yourself to something deliciously rebellious.

Ingredients

For the marinade:

1 lb cod fillets, skinless
2 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt

For the slaw:

2 cups shredded purple cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1 tbsp honey
1/2 tsp salt

For serving:

8 small corn tortillas
1/2 cup crumbled cotija cheese
1/4 cup sour cream
1 jalapeño, thinly sliced (optional)

Instructions

In a bowl, whisk together olive oil, lime juice, smoked paprika, cayenne, garlic powder, and salt to make the marinade.
Place cod fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let marinate for 15 minutes at room temperature. Tip: Don’t skip the marinating time—it’s the secret to maximum flavor!
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Grill the cod for 3-4 minutes per side, until the fish flakes easily with a fork and has nice grill marks. Tip: Resist the urge to flip too early—let the grill work its magic!
While the cod cooks, toss shredded cabbage, cilantro, lime juice, honey, and salt in a bowl to make the slaw. Set aside.
Warm the tortillas on the grill for 30 seconds per side, just until they’re pliable and slightly charred.
Flake the grilled cod into large chunks and assemble the tacos: tortilla, slaw, cod, cotija cheese, sour cream, and jalapeño slices if you’re feeling extra spicy. Tip: For an extra kick, drizzle with hot sauce or a squeeze of lime!

Just imagine biting into these tacos—the smoky, spicy cod pairs perfectly with the crunchy slaw and creamy cotija. Serve them with icy margaritas or a cold beer, and you’ve got yourself a fiesta worth celebrating!

Garlic Butter Grilled Cod

Who knew a humble piece of cod could be this downright irresistible? Meet your new summer obsession—garlic butter grilled cod, a flaky, buttery masterpiece that’ll have you forget all about boring weeknight dinners. Bonus: it’s so easy, even your cat could probably grill it (but please don’t let them try).

Ingredients

For the Fish

4 cod fillets (6 oz each)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

For the Garlic Butter Sauce

4 tbsp unsalted butter, melted
4 garlic cloves, minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1/4 tsp red pepper flakes (optional)

Instructions

Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat cod fillets dry with paper towels—this ensures a perfect sear, not a sad steam.
Brush both sides of the fillets with olive oil, then season evenly with salt and black pepper.
Grill cod for 4-5 minutes per side, flipping once, until the flesh is opaque and flakes easily with a fork. (Tip: Don’t poke it too early—let it develop a gorgeous crust!)
While the cod cooks, melt butter in a small saucepan over low heat. Stir in garlic, lemon juice, parsley, and red pepper flakes (if using). Cook for 1 minute until fragrant. (Tip: Burnt garlic is bitter—keep the heat low and your patience high.)
Drizzle the garlic butter sauce over the grilled cod right before serving. (Tip: Save extra sauce for dipping crusty bread—you’re welcome.)

Unbelievably tender with a golden kiss of smoke, this cod is a buttery, garlicky dream. Serve it over a heap of lemon-dressed arugula or with grilled asparagus for a meal that’s basically summer on a plate.

Honey Soy Glazed Grilled Cod

Just when you thought cod couldn’t get any more irresistible, this honey soy glaze swoops in like a culinary superhero. Sweet, savory, and slightly sticky in all the right ways, this dish is about to become your grill’s new BFF. Plus, it’s so easy, even your cat could probably make it (but please don’t let them near the stove).

Ingredients

For the glaze:

1/4 cup honey
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp minced garlic
1 tsp grated ginger
1/2 tsp red pepper flakes (optional, for heat)

For the cod:

4 (6-oz) cod fillets, patted dry
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped green onions (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
In a small saucepan over medium heat, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using). Simmer for 3–5 minutes until slightly thickened, then remove from heat. Tip: Don’t walk away—this glaze goes from glossy to burnt faster than a TikTok trend.
Brush cod fillets with olive oil and season evenly with salt and pepper.
Grill cod for 4–5 minutes per side, basting generously with the glaze during the last 2 minutes. Tip: Use a wide spatula to flip—cod is delicate and might try to escape!
Transfer cod to a plate, drizzle with remaining glaze, and sprinkle with green onions and sesame seeds.

Serve this flaky, caramelized beauty over a heap of jasmine rice or alongside grilled veggies. The glaze forms a sticky-sweet crust that’ll have you licking your plate—no judgment here. Seriously, this dish is so good, it might just inspire a standing ovation from your dinner guests (or at least a few enthusiastic fork clanks).

Grilled Cod with Chimichurri Sauce

Zesty, zingy, and downright irresistible—this grilled cod with chimichurri sauce is about to become your summer obsession. Picture this: flaky, buttery fish meets a herby, garlicky punch of flavor, all kissed by the grill for that smoky char we crave. Trust us, your taste buds will throw a party.

Ingredients

For the Cod:

4 (6-oz) cod fillets, skin-on
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 tsp red pepper flakes
1/2 tsp kosher salt

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat the cod fillets dry with paper towels—this ensures a crispy sear instead of steamed fish.
Brush both sides of the fillets with olive oil, then season evenly with salt and pepper.
Place the cod skin-side down on the grill and cook for 4 minutes (resist the urge to peek—letting it sear undisturbed is key).
Gently flip the fillets and grill for another 3–4 minutes, or until the flesh flakes easily with a fork (145°F internal temp for perfection).
While the cod cooks, whisk together all chimichurri ingredients in a bowl. Pro tip: Let it sit for 10 minutes to let the flavors marry.
Transfer the grilled cod to a platter and generously spoon the chimichurri over the top.

Kick back and savor the contrast of the tender, smoky cod against the bright, herbaceous sauce. Serve it over a bed of citrusy quinoa or with grilled asparagus for a meal that’s as vibrant as your Instagram feed.

Mediterranean Grilled Cod

Brace yourselves, seafood lovers—this Mediterranean Grilled Cod is about to become your weeknight hero. Flaky, flavorful, and faster than your takeout order, it’s a dish that’ll make you feel like a seaside chef without the pesky seagulls.

Ingredients

For the marinade:

1.5 lbs cod fillets (about 1-inch thick)
3 tbsp extra-virgin olive oil
2 tbsp lemon juice (freshly squeezed, no sad bottled stuff)
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

For serving:

1/4 cup chopped fresh parsley
Lemon wedges (for squeezing)

Instructions

Pat the cod fillets dry with paper towels (this ensures a crispy sear, not a sad steam).
Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a shallow dish to make the marinade.
Coat the cod fillets in the marinade, cover, and let them chill in the fridge for 20 minutes (no longer—citrus can “cook” the fish!).
Preheat a grill or grill pan to medium-high heat (400°F). Lightly oil the grates to prevent sticking.
Grill the cod for 4–5 minutes per side, flipping once, until the flesh is opaque and flakes easily with a fork. Tip: Don’t poke it constantly—let it develop a gorgeous crust!
Sprinkle with fresh parsley and serve with lemon wedges. Tip: Squeeze lemon over the fish just before eating for a bright, fresh punch.

Get ready for tender, buttery cod with a smoky Mediterranean kick—perfect piled onto a grain bowl or stuffed into a warm pita with tzatziki. Bonus: The leftovers (if any) make a killer cold salad the next day.

Grilled Cod with Cajun Seasoning

Mmm, let’s talk about a dish that’s about to make your taste buds do a happy dance—grilled cod with Cajun seasoning, the kind of meal that’s flaky, flavorful, and foolproof. Whether you’re a seafood newbie or a grill master, this recipe is your ticket to a quick, delicious dinner that’ll have you questioning why you ever ordered takeout.

Ingredients

For the fish:
4 (6-oz) cod fillets, skin-on
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 lemon, cut into wedges (for serving)

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat the cod fillets dry with paper towels—this helps the seasoning stick and ensures a crispy exterior.
In a small bowl, mix the Cajun seasoning, garlic powder, salt, and black pepper.
Brush both sides of each fillet with olive oil, then generously sprinkle the seasoning blend on all sides, pressing gently to adhere.
Place the cod on the grill, skin-side down, and cook for 4–5 minutes without moving it (this gives you those gorgeous grill marks).
Carefully flip the fillets using a spatula and grill for another 3–4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Remove from the grill and let rest for 2 minutes—this keeps the juices locked in.

Just like that, you’ve got tender, smoky cod with a spicy Cajun kick, ready to be devoured. Serve it with a squeeze of lemon for a bright finish, or pile it onto a taco with crunchy slaw for a next-level twist. This dish is so good, even the seagulls will be jealous.

Grilled Cod and Vegetable Skewers

Ever had one of those days where you want dinner to be easy, healthy, and Instagram-worthy—without the hassle? These grilled cod and veggie skewers are here to save your weeknight (and your sanity) with minimal effort and maximum flavor. Plus, who doesn’t love food on sticks?

Ingredients

For the Skewers:

1 lb cod fillets, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced into ½-inch rounds
1 red onion, cut into 1-inch chunks
2 tbsp olive oil
1 tsp salt
½ tsp black pepper

For the Lemon-Garlic Sauce:

2 tbsp melted butter
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp chopped fresh parsley

Instructions

Preheat your grill to medium-high heat (400°F).
Thread cod cubes, bell pepper, zucchini, and red onion onto skewers, alternating ingredients.
Brush skewers with olive oil and sprinkle with salt and black pepper.
Grill skewers for 3–4 minutes per side, or until cod is opaque and flakes easily with a fork. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
Whisk together melted butter, garlic, lemon juice, and parsley in a small bowl.
Drizzle sauce over grilled skewers just before serving. Tip: Squeeze extra lemon on top for a zesty kick!
Serve immediately with a side of couscous or crusty bread. Tip: If using metal skewers, let them cool slightly before handling.

Perfectly flaky cod meets smoky, charred veggies in every bite—these skewers are a texture dream. Try stacking them over a bed of quinoa for a grain bowl twist, or go full beach vibes with a mango salsa on the side.

Grilled Cod with Basil Pesto

Yum, who knew a humble piece of fish could be this exciting? Grilled cod with basil pesto is here to prove that healthy eating doesn’t have to be boring—just flaky, flavorful, and downright delicious. Plus, it’s basically summer on a plate, so let’s get grilling (or broiling, no judgment).

Ingredients

For the Cod:
– 4 (6-oz) cod fillets, skinless
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Basil Pesto:
– 2 cups fresh basil leaves, packed
– ¼ cup grated Parmesan cheese
– ¼ cup pine nuts
– 2 garlic cloves
– ½ cup olive oil
– ½ tsp salt

Instructions

1. Preheat your grill to medium-high heat (400°F) or set your oven to broil on high.
2. Pat the cod fillets dry with paper towels—this ensures a perfect sear, not a sad steam.
3. Brush both sides of the fillets with olive oil, then sprinkle with salt and pepper.
4. Grill the cod for 4–5 minutes per side, or until the flesh flakes easily with a fork (no rubbery fish here!). Tip: If broiling, place the cod on a foil-lined baking sheet and broil for 8–10 minutes total.
5. While the cod cooks, make the pesto: In a food processor, blend basil, Parmesan, pine nuts, and garlic until finely chopped.
6. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Add salt and pulse to combine. Tip: Toast the pine nuts in a dry pan first for extra nutty flavor.
7. Slather each grilled cod fillet with a generous spoonful of pesto. Tip: Store leftover pesto in a jar with a thin layer of olive oil on top to keep it vibrant green.

Now, let’s talk about that first bite—tender, buttery cod meets the herby punch of pesto, with just enough garlic to keep things interesting. Serve it over a crisp salad or with roasted potatoes, and watch it disappear faster than you can say “seconds, please.”

Grilled Cod with Coconut Curry Sauce

Dive into this flaky, buttery grilled cod swimming in a luscious coconut curry sauce—because your taste buds deserve a tropical vacation without the airfare. Trust us, this dish is so good, even the fish would approve (if it could).

Ingredients

For the Cod:

4 cod fillets (6 oz each)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Coconut Curry Sauce:

1 tbsp olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 can (13.5 oz) coconut milk
1 tbsp lime juice
1/4 cup fresh cilantro, chopped

Instructions

Preheat grill to medium-high heat (400°F).
Pat cod fillets dry with paper towels—this ensures a crispy sear.
Brush both sides of the fillets with 1 tbsp olive oil and season with salt and pepper.
Grill cod for 4-5 minutes per side, flipping once, until opaque and easily flaked with a fork. Tip: Don’t overcrowd the grill, or you’ll steam the fish instead of searing it.
While the cod cooks, heat 1 tbsp olive oil in a saucepan over medium heat.
Sauté onion for 3-4 minutes until translucent, then add garlic, ginger, and curry powder. Stir for 1 minute until fragrant. Tip: Blooming the spices in oil unlocks their full flavor.
Pour in coconut milk, bring to a simmer, and cook for 5 minutes, stirring occasionally.
Remove sauce from heat and stir in lime juice and cilantro. Tip: Add a pinch of sugar if the sauce tastes too acidic.
Plate grilled cod and generously drizzle with coconut curry sauce.

Creamy, aromatic, and just spicy enough to keep things interesting, this dish pairs perfectly with jasmine rice or a crisp cucumber salad. Leftovers? Toss the flaked cod into tacos tomorrow—because genius strikes twice.

Grilled Cod with Pineapple Glaze

Move over, boring fish dinners—this Grilled Cod with Pineapple Glaze is here to make your taste buds do a happy dance. With its sweet, tangy glaze and perfectly flaky fish, it’s a tropical vacation on a plate (minus the sunscreen).

Ingredients

For the cod:

4 cod fillets (6 oz each)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the pineapple glaze:

1 cup pineapple juice
2 tbsp honey
1 tbsp soy sauce
1 tsp grated ginger
1 clove garlic, minced
1/2 tsp red pepper flakes

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat the cod fillets dry with paper towels—this helps them get a nice sear instead of steaming.
Brush both sides of the fillets with olive oil and season evenly with salt and black pepper.
In a small saucepan over medium heat, combine pineapple juice, honey, soy sauce, ginger, garlic, and red pepper flakes. Simmer for 10-12 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.
Place the cod fillets on the grill and cook for 4 minutes. Pro tip: Don’t poke or prod the fish—let it develop a golden crust.
Flip the fillets and brush generously with the pineapple glaze. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
Remove from the grill and drizzle with any remaining glaze.

Kick back and savor the juicy, caramelized cod with its sticky-sweet glaze—it’s like a luau in your mouth. Serve it over coconut rice or with a side of grilled veggies for a meal that’s as vibrant as your personality.

Grilled Cod with Tomato Olive Relish

Feast your eyes (and eventually your mouth) on this flaky, flavorful masterpiece that’s about to become your summer grilling obsession. Perfectly charred cod meets a zesty tomato-olive relish so good, you’ll want to eat it straight from the bowl—no judgment here.

Ingredients

For the Cod:

4 (6-oz) cod fillets, skin-on
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

For the Tomato Olive Relish:

1 cup cherry tomatoes, quartered
½ cup Kalamata olives, pitted and chopped
2 tbsp red onion, finely diced
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp red pepper flakes

Instructions

Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat cod fillets dry with paper towels—this ensures a crispy sear, not a sad steam.
Brush both sides of the fillets with 2 tbsp olive oil, then season evenly with 1 tsp salt and ½ tsp black pepper.
Grill cod skin-side down for 4 minutes, resisting the urge to poke it—let that skin get golden and crisp!
Flip fillets and grill for another 3–4 minutes, until flesh flakes easily with a fork (145°F internal temp for the food-safety squad).
While the cod cooks, mix all relish ingredients (tomatoes, olives, red onion, parsley, lemon juice, 1 tbsp olive oil, and red pepper flakes) in a bowl. Pro tip: Let it sit for 5 minutes to let the flavors mingle like party guests.
Serve grilled cod topped with a generous spoonful of relish. Bonus points for crusty bread to scoop up every last bit.

Succulent, buttery cod gets a punchy upgrade from the relish’s briny-sweet crunch—try it piled on a toasted baguette or alongside a crisp salad for a meal that screams summer.’

Grilled Cod with Avocado Lime Dressing

Look, we’ve all been there—staring at a sad piece of fish, wondering how to make it exciting. Enter this grilled cod with avocado lime dressing, a dish so fresh and zesty it’ll make your taste buds throw a pool party.

Ingredients

For the Cod:

4 (6-oz) cod fillets
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Avocado Lime Dressing:

1 ripe avocado, pitted
1/4 cup Greek yogurt
2 tbsp lime juice (about 1 lime)
1 tbsp chopped fresh cilantro
1/4 tsp salt
1/4 tsp cumin

Instructions

Preheat your grill to medium-high heat (400°F). Pro tip: Clean the grates well so your cod doesn’t stick like a bad relationship.
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this all over the cod fillets.
Grill the cod for 4–5 minutes per side, or until the flesh flakes easily with a fork. Don’t flip it more than once—cod is delicate, not a pancake.
While the cod cooks, blend avocado, Greek yogurt, lime juice, cilantro, salt, and cumin in a food processor until smooth. Add a splash of water if it’s too thick.
Drizzle the avocado lime dressing over the grilled cod right before serving.

This dish is all about contrasts—the smoky, flaky cod against the creamy, tangy dressing. Serve it over a bed of crunchy slaw or with charred corn for a summer meal that’s basically a vacation on a plate.

Grilled Cod with Herb Crust

Dive into a flaky, flavorful adventure with this Grilled Cod with Herb Crust—because fish Fridays just got a major upgrade, and your taste buds are the real winners here. This dish is so good, even the seagulls will be jealous (but don’t share—you earned this).

Ingredients

For the Cod:

4 (6-oz) cod fillets, skinless
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Herb Crust:

1/2 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tsp lemon zest
1/4 tsp garlic powder

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat the cod fillets dry with paper towels—this ensures a crispy crust, not a soggy situation.
Brush both sides of the fillets with olive oil, then season evenly with salt and pepper.
In a small bowl, mix the panko, melted butter, parsley, dill, lemon zest, and garlic powder until combined. Tip: Fresh herbs are key here—don’t skimp, or the flavor police might show up.
Press the herb crust mixture evenly onto the top of each cod fillet, gently so it adheres.
Place the cod on the grill, crust-side up, and close the lid. Grill for 4–5 minutes per side, or until the fish flakes easily with a fork and the crust is golden. Tip: Don’t peek too often—let that crust work its magic!
Use a spatula to carefully transfer the cod to a plate. Tip: Slide it like you’re handling a delicate fishy treasure.

Voilà! You’ve got tender, buttery cod with a herb-packed crunch that’s basically a standing ovation in every bite. Serve it over a lemony quinoa salad or with grilled asparagus for a meal that’s as Instagram-worthy as it is delicious.

Grilled Cod with Ginger Scallion Sauce

Ever had one of those days where you crave something light yet packed with flavor, but also don’t want to spend hours in the kitchen? Enter this grilled cod with ginger scallion sauce—a dish so effortlessly delicious, it’ll make your taste buds do a happy dance while you pat yourself on the back for being a culinary genius.

Ingredients

For the Cod:

1 lb cod fillets (about 1-inch thick)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Ginger Scallion Sauce:

1/4 cup finely chopped scallions (green parts only)
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil

Instructions

Preheat your grill to medium-high heat (400°F). Tip: If using a grill pan indoors, let it get smoking hot for those perfect sear marks.
Pat the cod fillets dry with paper towels—this ensures a crispy exterior. Drizzle with olive oil and season evenly with salt and pepper.
Grill the cod for 4–5 minutes per side, or until the flesh flakes easily with a fork. Tip: Don’t fuss with it too much; let the grill work its magic!
While the cod cooks, whisk together scallions, ginger, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Tip: Taste and adjust honey for sweetness or vinegar for tang—it’s your sauce, after all.
Transfer the grilled cod to a plate and generously spoon the ginger scallion sauce over the top.

How’s that for a showstopper? The cod is tender and flaky, while the sauce brings a zingy, umami-packed punch. Serve it over a bed of jasmine rice or with a crunchy slaw for a meal that’s as vibrant as your personality.

Grilled Cod with Lemon Caper Sauce

Fancy a fish dish that’s as easy as it is elegant? This grilled cod with lemon caper sauce is here to save your weeknight dinners—no fancy skills required, just a love for buttery, flaky fish and a sauce that packs a punch. Trust us, your taste buds will throw a party.

Ingredients

For the Cod:

4 cod fillets (6 oz each)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Lemon Caper Sauce:

3 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp capers, drained
1 tbsp chopped fresh parsley

Instructions

Preheat your grill to medium-high heat (400°F). Pro tip: Clean the grates well to prevent sticking—nobody wants fish confetti.
Pat the cod fillets dry with paper towels, then brush both sides with olive oil and season evenly with salt and pepper.
Grill the cod for 4–5 minutes per side, or until the flesh flakes easily with a fork. Resist the urge to peek too early—let those grill marks work their magic.
While the cod cooks, melt the butter in a small saucepan over medium heat. Add the garlic and sauté for 30 seconds until fragrant (but not browned!).
Pour in the chicken broth and lemon juice, simmering for 2 minutes to reduce slightly. Stir in the capers and parsley, then remove from heat.
Plate the grilled cod and drizzle generously with the lemon caper sauce. Bonus tip: Serve with crusty bread to sop up every last drop of that tangy, briny goodness.

Buttery, flaky cod meets a sauce that’s equal parts bright and bold—this dish is basically a seafood love letter. Try it over a bed of wilted spinach or with roasted potatoes for a meal that’s as versatile as it is delicious.

Grilled Cod with Smoky Paprika Rub

Veg out no more, because this grilled cod with a smoky paprika rub is about to become your weeknight hero—flaky, flavorful, and faster than your last Amazon Prime delivery. With a spice mix that’s basically a party in your mouth, this dish is so easy, even your cat could probably grill it (but please don’t let them try).

Ingredients

For the Smoky Paprika Rub:

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil

For the Cod:

4 (6-oz) cod fillets, skinless
1 tbsp olive oil (for grilling)
Lemon wedges (for serving)

Instructions

Preheat your grill to medium-high heat (400°F). If using a grill pan indoors, heat it over medium-high for 5 minutes. Tip: A properly heated grill prevents sticking—no one wants fish confetti.
In a small bowl, whisk together smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and 1 tbsp olive oil to form a paste.
Pat cod fillets dry with paper towels, then rub the spice paste evenly over all sides. Tip: Dry fish = better crust. Wet fish = sad, steamed fish.
Brush the grates with 1 tbsp olive oil to prevent sticking, then place cod fillets on the grill. Cook for 4–5 minutes per side, flipping once, until the fish flakes easily with a fork and reaches 145°F internally. Tip: Don’t poke it too early—let that crust form!
Remove from grill and serve immediately with lemon wedges.

The cod will be tender with a caramelized, smoky crust that’ll make you question why you ever ordered takeout. Serve it over a crisp salad or with grilled asparagus for a meal that’s basically summer on a plate. And if anyone asks for the recipe, just wink and say it’s ‘chef’s magic.’

Grilled Cod with Teriyaki Glaze

Mmm, nothing says ‘summer vibes’ like a perfectly grilled piece of cod slathered in a sticky-sweet teriyaki glaze—unless you count accidentally setting off your smoke alarm as a vibe, which, honestly, we’ve all been there. This dish is so easy, even your grill-phobic friend can nail it (and yes, that’s a challenge).

Ingredients

For the Cod:

4 (6-oz) cod fillets, skin-on
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

For the Teriyaki Glaze:

1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp cornstarch
2 tbsp water

Instructions

Preheat your grill to medium-high heat (400°F). Pro tip: Oil the grates with a folded paper towel dipped in oil to prevent sticking.
Pat the cod fillets dry with paper towels, then brush both sides with olive oil and season with salt and pepper.
Grill the cod, skin-side down, for 4 minutes—resist the urge to peek! The skin will release naturally when it’s crispy.
Flip the cod and grill for another 3 minutes, or until the flesh flakes easily with a fork.
While the cod cooks, whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat.
In a separate bowl, mix cornstarch and water until smooth, then whisk into the saucepan. Simmer for 2 minutes, stirring constantly, until the glaze thickens.
Brush the teriyaki glaze generously over the cod during the last minute of grilling, letting it caramelize slightly.

Heavenly, right? The cod is buttery and flaky, the glaze is glossy with a punch of umami, and the crispy skin? *Chef’s kiss.* Serve it over a pile of coconut rice with extra glaze for dipping—because restraint is overrated.

Grilled Cod with Cilantro Lime Butter

Crisp, flaky, and packed with zesty flair—this grilled cod with cilantro lime butter is the summer seafood hero you didn’t know you needed. Picture this: tender cod fillets kissed by smoky grill marks, then slathered with a vibrant butter that’s basically a party in your mouth. Let’s get grilling!

Ingredients

For the Cod:

4 (6-oz) cod fillets, skin-on
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Cilantro Lime Butter:

1/2 cup unsalted butter, softened
1/4 cup finely chopped fresh cilantro
2 tbsp lime juice (about 1 lime)
1 tsp lime zest
1/2 tsp garlic powder
1/4 tsp salt

Instructions

Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
Pat the cod fillets dry with paper towels—this ensures a perfect sear, not a steam fest.
Brush both sides of the fillets with olive oil, then season evenly with salt and pepper.
Grill the cod skin-side down for 4–5 minutes, resisting the urge to poke it—let those grill marks work their magic.
Carefully flip the fillets using a spatula and grill for another 3–4 minutes, or until the fish flakes easily with a fork (145°F internal temp for the food-safety squad).
While the cod cooks, mash together softened butter, cilantro, lime juice, zest, garlic powder, and salt in a small bowl until fully combined. Pro tip: Use a fork for effortless blending.
Remove the cod from the grill and immediately top each fillet with a generous dollop of cilantro lime butter—watch it melt into golden pools of deliciousness.

Heavenly, right? The cod is buttery and delicate with a smoky char, while the lime butter adds a bright, herbaceous punch. Serve it over a bed of coconut rice or with grilled asparagus for a meal that’ll have you fist-bumping the air.

Summary

Now that you’ve explored these 20 flavorful grilled cod recipes, it’s time to fire up the grill and get cooking! Whether you’re craving something zesty, smoky, or buttery, there’s a dish here for every taste. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so fellow home cooks can enjoy these delicious ideas too. Happy grilling!