Grilled Garlic Lemon Halibut

Debney
Jun 16
3 min read

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Cedar plank grilled halibut is one of the cleanest ways to let fresh fish shine. The halibut stays moist, picks up a light smoky aroma from the cedar, and is finished with a quick garlic lemon sauce that pulls it all together. This one works great for summer grilling when you want something a little elevated but still straightforward.

The halibut fillets are lightly seasoned, grilled over indirect heat on cedar planks, then finished with a garlic lemon sauce. The charred asparagus and grilled lemons round out the plate and keep everything fresh.

The seasoning is a simple blend of dried minced onion, garlic powder, kosher salt, coarse black pepper, and a pinch of crushed red pepper flakes for balance. Once the grill is preheated, the plank is placed on the grates for a brief preheat before the fish goes on. The cedar slowly releases smoke as the fish cooks. Meanwhile, asparagus and lemons are quickly charred, and the garlic lemon sauce is built in a small pan just before serving.

WHAT YOU'LL NEED (scroll to full ingredient list)

Knife
Cedar grilling plank
Small skillet
Halibut
Fresh garlic
Lemon
Minced dried onion
Garlic powder
Kosher salt
Coarse black pepper
Crushed red pepper flakes
Neutral oil
Fresh parsley
Smoked paprika
Olive oil
Unsalted butter
Asparagus (optional)

DIRECTIONS

STEP 1: HYDRATE

Submerge cedar plank in water for 12–24 hours (or at least 1 hour) to hydrate and prevent burning.

STEP 2: SEASON

Pat dry halibut fillets with a paper towel to remove all moisture from the surface.
Lightly coat fish with neutral oil.
Season with minced dried onion, garlic powder, kosher salt, coarse black pepper, and crushed red pepper flakes.

STEP 3: GRILL

Preheat grill to medium-high.
Place soaked plank on grates for 2 minutes to heat.
Set halibut skin-side down on plank.
Close lid and cook 10–12 minutes, or until halibut reaches 130°F and flakes easily.

STEP 4: ASPARAGUS & LEMON

Lightly coat asparagus with olive oil, kosher salt, and pepper.
Grill the asparagus and lemon directly on grates until lightly charred (2–3 minutes).

STEP 5: GARLIC LEMON SAUCE

In a small pan, heat olive oil and butter over medium-low.
Once butter melts, add minced garlic and cook 30–45 seconds until fragrant. Remove from heat.
Stir in lemon zest, lemon juice, and smoked paprika.

STEP 6: SERVE

Arrange grilled asparagus and lemon wedges around the grilled fish on the cedar plank.
Pour the garlic lemon sauce over top, garnish with fresh chopped parsley, and serve with extra lemon on the side for squeezing.

INGREDIENTS

Makes 4 servings (4 x 8 oz fillets)

HALIBUT

2 lbs halibut (about 4 x 8 oz fillets, skin-on)
1 TBSP minced dried onion
3/4 tsp garlic powder
2 tsp kosher salt
1 tsp coarse black pepper
1/2 tsp crushed red pepper flakes
Neutral oil
2 TBSP fresh parsley, chopped (for garnish)

GARLIC LEMON SAUCE

3 cloves fresh garlic, minced
1 lemon, juiced (about 2 TBSP)
Zest of 1 lemon
1/4 tsp smoked paprika
2 TBSP olive oil
2 TBSP unsalted butter

SIDES

4 lemons (cut into halves or wedges for serving)
1 lb fresh asparagus, trimmed
Olive oil
Kosher salt

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