One of the best parts about summer is getting the grill out of storage, and here's something to remember: fish is a great alternative to burgers and dogs on the grill. But there are a few things you should know before throwing some salmon steaks on the grill. Cooking meats and fish over high heat and an open flame has been linked to the formation of a number of compounds associated with things like heart disease and diabetes, according to Healthline, but there are precautions to take, such as thawing your fish first to shorten the cooking time and not putting it directly over a flame.

Overcooking is one of the most common mistakes people make. They also have a few other helpful hints for grilling fish: Use a mild (but not overpowering) marinade, leave the skin on for texture, and move it as little as possible. Also, make sure your grill grates are clean — a little elbow grease now will pay off big time later.

Baking is one of the best methods for cooking fish. Not only does this help retain all of the vital goodness of the fish, such as omega-3 fatty acids and nutrients, but it's also great for those evenings when you just can't. Although specific times and temperatures will vary depending on the type of fish, Better Homes and Gardens claims that most fish will bake in under 10 minutes. That's all there is to it! As a result, it's not only a healthy way to get something tasty on the table, but it's also ideal for busy nights when you don't want to spend any more time in the kitchen than necessary.

A good rule of thumb is to bake your fish for about five minutes per half-inch thickness in a preheated oven. You'll also want to thaw frozen fish before putting it in the oven for the best texture, and there's one more fantastic advantage to baking. Wrap your fish in parchment paper or foil to reduce the number of dishes you have to do at the end of the meal.

Broiling is similar to grilling. There are a few key differences, though: the heat source is at the top, and you can broil fish in your oven all year. Broiling is one of the healthier ways to cook fish because there is no added fat or calories from oils. While it's tempting to brush your fish with oil before putting it in the oven, it's not necessary. Choose a roasted red pepper or tomato sauce instead, and you'll avoid using oil entirely.

Not all fish are created equal, and some contain more fat than others. Any fat that cooks out will be caught on the tray in your oven, resulting in less fat in your diet. There's also a significant bonus here! Grilling can be time-consuming, and that's okay some of the time — it's all part of the fun of a hot summer afternoon, right? However, you may not always have the time to grill, which is where broiling comes in. Broiled fish typically takes less than 10 minutes to cook, depending on the size of the fish and the size of what you're cooking, and that's a time-saver you can appreciate.

Chinese-style steamed fish is one of those fancy dishes you'd expect to see at a restaurant rather than on your own dinner table. However, Red House Spice claims that it is simpler to make than you might think! It's essentially a steamed fish from head to tail. What's the advantage? Fans of this cooking method swear that it helps the fish retain all of its natural flavors — and for fish lovers everywhere, that's a big deal.

Any white-flesh fish will work for this method, but there is one caveat: because you'll be cooking it whole, you'll need to go to a fish market or a grocery store where you know they sell very fresh, whole fish. It's critical — attempting it with frozen fish will result in a completely different texture, and no one wants questionably textured fish. You'll also be able to have a fishmonger's gut and descale your fish for you, which is work you'll be glad to delegate. Choosing aromatics is the most enjoyable part, and once the steaming process begins, you'll have a delicious meal ready in about eight minutes.

If you want to enjoy smoked fish, you might think you need to buy it pre-smoked, but chef Analiese Gregory told Eater that it's actually much easier than you might think — and it's perfectly possible to make some delicious smoked fish right in your own oven.

The key is in the preparation, which includes both your oven and your fish. Fish that has been cured in a salt mixture, rinsed, and dried works best for smoking. In terms of the oven, placing a tray of wood chips in the bottom will mimic the effects of a larger, purpose-built smoker. That's not just any kind of wood chips; you'll need wood designed for use in a smoker, but it also means you'll be able to choose from varieties, such as apples, that will add a delicious dimension to your final product.

Poaching is a good option for anyone looking for a quick and easy way to cook fish. It's a quick and easy method that's great for lean fish like swordfish and bass, and it only takes a few minutes in front of the stove. According to The Healthy Fish, all you need to do is heat a pot of water to around 140 degrees and simmer your fish until it begins to turn translucent. That should only take about five minutes, and then you're ready to plate.

Poached fish has a bad reputation for being boring, but here are some tricks to make it more interesting. Don't boil the water, as this will give your fish a strange texture... and the taste of regret. Toby Amidor, MS, RD, CDN, nutrition expert and author of "The Best 3-Ingredient Cookbook," has provided another extremely valuable tip, which is that poaching in a liquid other than water can add a ton of flavor. Make poached fish more interesting by adding vegetable broth, wine, or even coconut milk. Don't be afraid to try new things.

When it comes to all the gadgets and gizmos in your kitchen, the microwave may appear to be the last thing you'd expect to be cooking fish in. For a variety of reasons, the microwave is the tool you should be using. One of the most important reasons is that steaming fish in the microwave only takes about five minutes, and because fish already comes with a lot of liquids, it's super simple. Simply place your fish on a plate or dish (with whatever seasonings and sauces you prefer), cover, and leave to cook.

Another advantage of using your microwave is that you can tell right away if the fish is done or if it needs another minute or two. You can also use this method to cook not only fish but also a variety of vegetables. Add quick-cooking vegetables like green beans to the plate for a healthy, delicious meal of fish and vegetables... right out of the microwave.

Fried fish is arguably the best in terms of taste and texture. Frying has long been a favorite, from the long-standing Rust Belt tradition of the fish fry to Britain's ever-popular fish and chips. It may be tasty, but according to a study published in Natural Medicine Journal, it is not good for you. In fact, they discovered studies that show eating fried fish once a week is associated with an increased risk of heart failure, which is the opposite reason many people try to incorporate more fish into their diet in the first place.

Frying has been shown to reduce the amount of healthy omega-3 fatty acids, and the high temperature of the oil used in deep-frying has been shown to release less-than-healthy compounds that can cause serious health problems if consumed on a regular basis. While there are steps you can take to make this less bad — such as skipping the breading that holds in the oil, using healthier oils, and pan-frying rather than deep-frying — it turns out that this method is one you should avoid.

Back in the day, particularly in the 1970s, soused fish was extremely popular. According to The Guardian, it was once a common sight on restaurant menus across the United Kingdom, and while it may not be as common these days, it's simple to make at home. Mackerel is one of the most commonly soused types of fish, and it's made by simply boiling and simmering a vinegar-based liquid that typically includes peppercorns, bay leaves, and even juniper, as well as some onion and other veggies.

After simmering the liquid for 30 seconds to ensure that everything is incorporated, the fish fillets are added and simmered for another 30 seconds. The entire pot is then removed from the heat, refrigerated overnight, and served the next day. If you're looking for something unique to do with your fish, this could be the way to go.