Backyard BBQ Seafood FAQs

Rule the Backyard with Seafood

You just grabbed two of our most-used, most-loved seasonings—and now it's time to make them earn their keep.

Whether you're seasoning shrimp for a quick weeknight boil, firing up the smoker for a low-country feast, or feeding a crowd at your next backyard seafood cookout… this bundle is built to make your catch better without overthinking it.

No complicated recipes. No guesswork. Just bold, reliable flavor every time you cook.

First Off - Don't Overthink It

Pick a Protein

Just start with your go-to seafood. (Fish = salmon, cod, or mahi-mahi | Shellfish = shrimp, scallops, or crab)

Season well

Season from 6-8 inches above the protein for even coverage. Don't go overboard.

Cook to the correct temp

Extremely important - don't overcook it. Great seasoning cannot fix overcooked seafood. (Fish = 145°, Shrimp = 120°) (Salmon - Med rare = 120°, Medium = 130°, Medium well = 140°)

Quick Seafood Cooks

Salmon Filet

Pat dry, season lightly with Sweet Heat or Spellbound
Cook over medium heat (skin-side down first)
Flip once(optional), cook to 125–130°
Rest 3–5 minutes

Shrimp Skewers

Season shrimp evenly with Sweet Heat or Spellbound
Skewer tightly
Grill over medium-high heat
Cook 2–3 min per side until pink

Grilled Fish Tacos

Season fish filets with Sweet Heat or Spellbound rub
Grill over medium heat 3–4 min per side
Pull when flaky (130–135°)
Break into tacos and serve

Legendary Tips to Remember

Don't overcook it

Seafood cooks incredibly fast, so timing is everything. Remove it from heat just before it reaches your target doneness—it'll continue cooking as it rests. A few seconds of carryover heat can mean the difference between perfectly tender and overdone.

Fish Skin Protects from Heat

Leave the skin on your fish when grilling—it acts as a natural barrier that protects the delicate flesh underneath from direct heat and prevents sticking to the grates. You'll know it's ready to flip when the skin releases easily from the grill.

Medium Heat > High Heat

Medium heat is your secret weapon. High heat can dry out delicate fish and shellfish in seconds, leaving you with tough, rubbery results. Medium heat allows the seafood to cook through evenly while keeping the flesh moist and tender.

Finish with Butter

Finish your seafood with a knob of cold butter in the final moments of cooking. As it melts, it creates a silky, luxurious sauce that clings to shrimp, scallops, and delicate fish.

Level Up your Seafood Nights

Most Popular Seafood Recipes and How To's

Sweet Heat Grilled Salmon

This mouthwatering grilled salmon is coated in Lane's Sweet Heat rub that develops an amazing crust and glazed with Oconee Gold Sweet Peach BBQ Sauce. The contrast of sweet and heat is perfect with the richness of the salmon. For an easy weeknight dinner, serve the salmon with grilled vegetables and rice pilaf.

See the Recipe

Smoked Buttery Shrimp

Shrimp evening just leveled up. We’re talking big-shrimp energy seasoned with our signature Q-Nami Rub, bathed in melted butter + garlic, kissed by lemon, and kissed again by smoke. All done in under 30 minutes. Whether you’re hosting friends or just treating yourself, this is the kind of dish that makes everyone pause mid-bite and say, “Whoa—what is this?”

See the Recipe

Spicy Chili Lime Shrimp Street Tacos

This taco recipe is super simple but packed with intense flavor. Tacos are a great platform to try new things or make adjustments to the standards. These tacos fall right in the middle. A classic taste with a new twist. This would work just as well with chicken, steak, or pork.

See the Recipe

Bang Bang Shrimp Tacos

Bang bang shrimp tacos are a delightful combination of fusion cuisines. A favorite amongst seaside taco shacks, these tacos feature crispy fried shrimp coated in a creamy and spicy sauce packed inside a warm lightly grilled soft shell tortilla. The combination of the salty, savory fried shrimp with the cool and tangy vegetables makes for a truly unique and delicious experience

See the Recipe

Delicious Seafood FAQs

Grilling seafood shouldn't feel like a guessing game—yet somehow it always does. Whether you're chasing tender shrimp or a perfectly seared salmon fillet, these quick answers cover the most common questions so you can cook with confidence and get it right every time.

How do you grill shrimp without overcooking it?

Shrimp cooks fast—like really fast. Grill over medium-high heat (400–450°F) for about 2–3 minutes per side until they turn pink and opaque. Pull them as soon as they curl into a loose “C” shape—if they tighten into an “O,” they’re overcooked. A quick marinade or seasoning before grilling adds flavor without drying them out.

What temperature should you grill seafood?

Most seafood grills best at medium to medium-high heat, around 375–450°F. Fish like salmon should reach an internal temp of 125–130°F for a tender, flaky texture (or 145°F if you prefer it fully done). Shrimp and scallops cook quickly at higher heat for a good sear without drying out.

What’s the best way to season salmon for grilling?

Salmon and a little sweet heat are a perfect match. Brush the fillets lightly with oil, then season with Lane’s Sweet Heat for a balance of sweetness and a subtle kick that complements the richness of the fish. Let it sit for 15–30 minutes before grilling so the flavor sets, then cook over medium-high heat until flaky and tender. Finish with a squeeze of lemon to bring it all together.

How do you keep fish from sticking to the grill?

Start with a clean, hot grill—this is non-negotiable. Preheat to medium-high, oil the grates, and lightly coat the fish with oil before placing it down. Don’t try to flip too early—once a good crust forms, the fish will release naturally. If you’re still nervous, grilling on foil or a cedar plank is an easy win.

Popular How To's & Guides

How to Smoke a Brisket Guide & Recipe

Step-by-step instructions for smoking the perfect brisket, helpful tips, and essential techniques that will ensure your brisket turns out tender, juicy, and bursting with flavor.

See our Brisket Guide