BBQ fish trends 2025: New waves from the grill – sustainable, spicy, ingenious!
Fish will be the star of the grill in 2025! Sustainability, new techniques, and exciting flavors are making BBQ fish more popular than ever. Here are three trendy recipes including ingredients, step-by-step instructions, and tips – perfect even for beginners!
Trend 1: Whole sea bream – Mediterranean delight from the grill
Recipe: Whole sea bream stuffed with Mediterranean ingredients
Ingredients (for 2 people):
- 2 fresh sea bream (ready to cook, approx. 400 g each)
- 1 organic lemon
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 2 cloves of garlic
- olive oil, salt, pepper
Preparation:
- Rinse the fish under cold water and pat dry with kitchen paper.
- Cut the lemon into thin slices and lightly press the garlic.
- Salt the inside of the sea bream and fill with lemon slices, rosemary, thyme and garlic.
- Rub the outside of the fish with olive oil, salt and pepper.
- Grill on a hot grill (direct heat, approx. 180–200°C) for 6–8 minutes per side. The skin should be crispy and easily flake off.
- Tip: Turn carefully with tongs to prevent the fish from falling apart.
- Serve with grilled vegetables, baguette or lemon herb butter.
Trend 2: Ceviche-style from the grill – fresh & spicy
Recipe: BBQ Salmon Ceviche
Ingredients (for 4 skewers):
- 400 g salmon fillet (without skin)
- Juice of 2 limes
- 1 tsp brown sugar
- 1 small red chili (finely chopped)
- 1 tsp freshly grated ginger
- Fresh coriander (chopped)
- salt, pepper, some oil
- 4 wooden skewers (soak in water for 30 minutes beforehand)
Preparation:
- Cut the salmon into cubes about 2.5 cm in size.
- Marinate in a bowl with lime juice, sugar, chili, ginger, salt, and pepper. Let it marinate in the refrigerator for 30 minutes.
- Place the salmon cubes onto the soaked wooden skewers.
- Preheat the grill to high direct heat (200–220°C).
- Brush the skewers with a little oil, then place them on the grill.
- Grill for only 1-2 minutes per side – the salmon should remain slightly translucent on the inside.
- Serve with fresh coriander and lime wedges.
- Tip: These skewers are perfect as a BBQ starter!
Trend 3: Plank salmon – with honey-mustard crust
Recipe: Salmon fillet on a cedar plank
Ingredients (for 2 people):
- 1 salmon fillet with skin (approx. 400–500 g)
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp coarse mustard (e.g. grainy mustard)
- 1 tbsp lemon juice
- salt, pepper
- 1 cedar plank (soak in water for at least 1 hour)
Preparation:
- Soak the wooden plank for at least 1 hour to prevent it from burning on the grill.
- Rinse salmon with cold water, pat dry, and lightly salt and pepper.
- Mix Dijon mustard, honey, coarse mustard and lemon juice to make a thick glaze.
- Place the salmon on the plank (skin side down) and spread the glaze generously over the top.
- Prepare the grill for indirect heat (approx. 180–200 °C).
- Place the plank on the grill grate and close the lid.
- Grill for about 20-25 minutes, until the salmon is translucent and falls apart easily.
- Tip: When the plank is slightly smoky, the typical aroma develops. Serve directly on the plank!
