Grilled Watermelon Recipe: Sweet and Smoky Summer Side Dish

I had no idea two simple ingredients could be this delicious until I tried grilled watermelon. Juicy with a slightly chewy texture, a hint of smoke, and amplified natural sweetness, grilled watermelon is a surprising summer favorite. It’s fantastic warm from the grill, though leftovers are also excellent chilled from the fridge.

I hadn’t expected much the first time I grilled watermelon — hot melon sounded odd — but the result completely changed my mind. The heat concentrates the sweetness and adds savory, smoky notes that pair incredibly well with a pinch of salt. From there you can customize however you like: squeeze on lime, drizzle a bit of honey, or sprinkle chili seasoning for a sweet-spicy finish.

Why You’ll Love Grilled Watermelon

• Simple and fast to prepare
• Works as a snack, side dish, or light dessert
• Requires only two basic ingredients
• Easy to customize with sweet, spicy, or savory toppings

Grilled Watermelon Ingredients

This recipe is delightfully minimal — just watermelon and salt — with plenty of optional add-ons listed below if you want to dress it up.

Watermelon – Choose a ripe, firm watermelon. Wash the outside well before cutting since you’ll leave the rind on while grilling.

Salt – Kosher or table salt works; use a bit less table salt since it’s finer.

Substitutions & Variations

Try any of these to change the flavor profile. They all pair wonderfully with the smoky-sweet grilled melon.

• Tajin or other chili-lime seasoning
• A squeeze of lemon, lime, or orange juice
• Chili flakes or powder for heat
• Sprinkle your favorite grilling spice blends
• Drizzle honey, maple syrup, or agave for extra sweetness
• Garnish with chopped fresh herbs like mint, basil, or cilantro, or add lemon/lime zest
• Top with crumbled feta and a drizzle of balsamic reduction for a savory contrast

How to Make Grilled Watermelon Steaks

This recipe is quick and straightforward — once you try it, grilled watermelon will likely become a summer regular.

1. Wash and cut the watermelon. Clean the rind thoroughly since it stays on while grilling.

2. Prepare the grill. Lightly spray or oil the grates so the melon won’t stick.

3. Cook on low to medium heat. Lower heat prevents excess melting while still producing good sear marks and flavor.

4. Salt and grill. Salt one side of each wedge and place salt-side down on the grill. Salt again before flipping for balanced seasoning.

5. Grill time. Cook 3–5 minutes per side until you get good grill marks and the texture is pleasantly firm yet tender.

Tips & Tricks

• Grill on a lower rack for even searing and to avoid overcooking.
• Brush slices with a little olive oil for better sear marks and caramelization.
• Cut wedges slightly thick (about 1/2 inch) so they hold up on the grill.
• Save extra rind to make quick pickles: chop into bite-sized pieces, pour a salt brine over them (about 1 tablespoon salt per 4.25 cups water), seal in a jar, and let sit a few days.

How to Cut a Watermelon for Grilling

• Slice the watermelon crosswise through the center to make two halves.
• Cut each half into quarters so you have four wedges. For very large melons, cut into smaller portions.
• Slice each quarter into triangular wedges about 1/2 inch thick for the best grilling texture.

How To Serve

Grilled watermelon is versatile — serve it warm as a snack, add slices to a fresh summer salad, or present it as a side or appetizer alongside grilled meats like beef or pork. It also pairs nicely with seafood or as a lighter dessert option.

How To Store Leftover Grilled Watermelon

Keep leftovers in an airtight container or zip-top bag in the refrigerator for up to four days. Freezing is not recommended, as the texture will change significantly.

What To Serve With Grilled Watermelon

Pairs well with a wide range of grilled mains — burgers, bratwurst, grilled fish, shrimp kabobs, salmon cooked on a plank or in foil, grilled chicken, and pork steaks all complement the sweet-smoky flavor of the melon.