Recipe Roundup

51 Grilled Seafood Recipes for Salmon, Shrimp, Branzino and More

Fill your summer with fish tacos, scallop skewers, smoky clams, and more.

May 19, 2020

Here's our take on grilled seafood recipes: If it lives in the water, it belongs on the fire. We love to grillsalmon(andreallylove to grill arctic char). We love to grill oysters and clams (and slices of bread on the side). We love to grillhalibutand squid andshrimpand whatever we pick up freshat the fish monger(ororder frozen.) Below you'll find 51 of our very best grilled fish recipes and ideas for grilled seafood to get you started.

Photo by Caleb Adams, Food Styling by Anna Stockwell

1/51

Cedar-Plank Salmon

Are there grilled seafood recipes more impressive (but secretly easy) than a hunk of salmon on a gorgeous wooden plank? We think not. The fish gets softly smoky, and the mustard-honey glaze gets lightly charred.

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Photo and Food Styling by Anna Stockwell

2/51

Grilled Coconut Shrimp With Shishito Peppers

This summer, we're definitely not deep frying coconut shrimp. Because we have this wonderfully brightgrilled shrimp recipe, quickly marinated with soy sauce, lime, and grated garlic, and tossed in shredded coconut.

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Photo by Alex Lau

3/51

Grilled Halibut With Tomatoes and Hearts of Palm

Cooking fish can be intimidating for beginners, but the grill is a great way to start. Meaty steaks of fish like this halibut just need a few minutes over medium heat.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

4/51

Clams With Spicy Tomato Broth and Garlic Mayo

Okay, you could cook these clams indoors. But where's the fun in that?

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Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson

5/51

Grilled Swordfish with Tomatoes and Oregano

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

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Photo by Amy Neunsinger

6/51

Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad

Generally smaller and more deeply colored than regular lemons, Meyer lemons have juice that's more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct—flowery more than citrusy—and they work so perfectly with grilled salmon.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

7/51

Grilled Spiced Snapper With Mango and Red Onion Salad

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

8/51

Grilled Shrimp, Zucchini, and Tomatoes With Feta

This summery, Greek-inspired dinner comes together in a snap with the help of agrill basket.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

9/51

Grilled Salmon Steaks With Cilantro-Garlic Yogurt Sauce

This yogurt sauce will taste amazing on virtually any protein you can think of. Which means you can pair it with any grilled fish or even some seared tofu.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

10/51

Garlicky Grilled Squid with Marinated Peppers

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

11/51

Grilled Scallops with Nori, Ginger, and Lime

这些扇贝的地面也不扔i, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

12/51

Grilled Shrimp with Turmeric Mojo Sauce

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

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Photo by Joseph De Leo, Food Styling by Pearl Jones

13/51

Market Suya (Nigerian Skewers)

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

14/51

Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce

Adding an entire lemon—skin, pith, and flesh—to the sauce in this grilled salmon recipe provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. Serve withriceor just a simplesalad.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

15/51

Grilled Salt-and-Pepper Black Bass with Curry Verde

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

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Photo by Peden + Munk

16/51

Grilled Garlic-and-Black-Pepper Shrimp

Toss shrimp in a fiery chile-lime oil, then skewer and throw on the grill for a simple, but impressive, last-minute summer entrée.

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Photo by Hirsheimer & Hamilton

17/51

Spiced Salmon Kebabs

这在一个泥土Mexican-inspi鲑鱼扔进垃圾桶red rub and then layered with thinly sliced lemons before cooking. Threading the fish onto two skewers will give them more stability as you flip them on the grill.

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Tara Donne, food styling by Chelsea Zimmer

18/51

Linguine With Grilled Tuna, Capers and Parsley

Along with tuna, grilled garlic and leeks, add summery, smoky depth to his playful pasta dish.

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Photo by Alex Lau

19/51

Grilled Scallops with Creamed Corn

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.

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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

20/51

Shrimp and Chorizo Mixed Grill

This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your spring cookout.

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Photo by Peden & Munk

21/51

Grilled Clam Toasts With Lemon and Green Olives

Italian food purists might balk at the combination of clams and Parm, but we swear it works on these appetizer toasts.

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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

22/51

Grilled Red Mullet With Charred Onions and Pine Nuts

The textured sweet-and-sour condiment (agrodolce) would also be excellent spooned over vegetables or chicken or tossed with cooked grains.

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Photo by Peden & Munk

23/51

Grilled Halibut Niçoise With Market Vegetables

Consider this a catch-all salad for whatever vegetables you can find. Juicy grilled halibut stands in for the traditional tuna in this grilled seafood recipe.

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Photo by Peden + Munk

24/51

Chile-Lime Clams with Tomatoes and Grilled Bread

Don't waste time indoors! Throw a cast-iron pan right on the grill to make this saucy clam andchickpeadish.

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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

25/51

Grilled Turbot with Celery Leaf Salsa Verde

Don't fret if you can’t find turbot for this grilled seafood recipe. Look out for other flatfish such as Dover sole or flounder.

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Photo by Cedric Angeles

26/51

Grilled Clams With Herb Butter

Herb-flecked butter gets spooned over smoky, just-off-the-grill clams, melting into their briny juices to create a delicious, effortless sauce.

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Photo by Michael Graydon & Nikole Herriott

27/51

Grilled Salmon Collars

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

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Photo by Con Poulos

28/51

Tuna Kebabs with Ginger-Chile Marinade

Serve these gingery, sesame-laced kebabs over steamedricefor an easy summertime dinner.

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Michael Graydon + Nikole Herriott

29/51

Grilled Split Lobster

Splitting lobsters in half makes them easier to grill—and eat.

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Michael Graydon + Nikole Herriott

30/51

Swordfish Steaks with Olive Gremolata

A relish of green olives, golden raisins, parsley, lemon zest, and toasted breadcrumbs crown meaty swordfish in this low-key, but impressive dinner.

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Photo by Kamil Bialous

31/51

Halibut with Spicy Sausage, Tomatoes, and Rosemary

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

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Michael Graydon + Nikole Herriott

32/51

Head-On Prawns with Chile, Garlic, and Parsley

Charred on the grill and then tossed in a garlic-parsley oil, this appetizer is so much more satisfying than shrimp cocktail.

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

33/51

Grilled Swordfish with Charred Leeks and Citrus

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher tempcharsthe leeks so that they're smoky outside and sweet and juicy inside.

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Photo by Michael Graydon & Nikole Herriott

34/51

Grilled Squid with Chile Dressing And Radishes

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available.

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Photo © 2010 by Joyce Oudkerk Pool

35/51

Wood-Grilled Oysters in Chipotle Vinaigrette

If you've never had grilled oysters, this summer is the time to try them. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle in the vinaigrette.

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Photo by Liz Clayman

36/51

Citrus-Stuffed Branzini

If a fish comes whole from the store, leave the head and tail on when you cook it on thegrill, to help retain moisture.

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Photo by Kamil Bialous

37/51

Whole Grilled Salmon with Chanterelles

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you’d like.

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Dean Kaufman

38/51

Grilled Octopus with Kale, Tomatoes, and Beans

First, tenderize the octopus by simmering it at a low boil for about an hour. Then char it on the grill to crisp the skin.

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Tara Donne

39/51

Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

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Photo by Gentl & Hyers

40/51

Grilled Branzino With Cilantro-Mint Relish

Branzino is a great fish to serve whole when you want each person to have their own fish—though one fish can easily feed two people as well.

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Michael Graydon + Nikole Herriott

41/51

Grilled Scallops With Lemony Salsa Verde

Give your scallops more flavor with this herby salsa verde, made with warsley, cilantro, and chives, stirred into shallots and garlic. The sauce also features chopped whole lemons (including the peel), which adds pops of brightness and a pleasantly-bitter edge.

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Photo by Cedric Angeles

42/51

Grilled Tuna with Herbed Aïoli

If you've got some good albacore, it doesn't need much. Just a quick marinade in olive oil, red wine vinegar, garlic, fresh herbs, and dried tarragon, then a quick turn on the grill. An easy herby aioli finishes the dish, which is nice withnew potatoes.

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Photo by Romulo Yanes

43/51

Grilled-Fish Tacos

Cilantro- and lime-marinated fish, quick pickled onions, and an easy, creamy sauce combine in these summery tacos.

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Gabriela Herman

44/51

Grilled Pop-Up Oysters

Not an oyster-shucking pro? Throw them right on the grill and let the heat open them up for you.

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Hans Gissinger

45/51

Flounder with Corn and Tasso Maque Choux

Wrap delicate fish fillets in foil packets with citrus, wine, beer, and butter for this easy grilled seafood recipe. Pair with a Cajun corn and ham sauté to finish it off.

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Photo by Romulo Yanes

46/51

Grilled Halibut With Chimichurri

Preheat your grill and get chopping! We always love having agreen sauceon hand. Here, chimichurri made with fresh parsley, olive oil, lemon juice, water, garlic, and shallot dresses buttery halibut.

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Gentl & Hyers

47/51

Grilled Sesame Squid

Pile flash-grilled squid next to a spicyThai dipping saucefor the ultimate summertime alternative to fried calamari.

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Michael Graydon + Nikole Herriott

48/51

Sardines With Grilled Bread and Tomato

If you're on Team Sardine and you spot some whole, fresh ones, this is the grilling recipe for you. Grilled until lightly charred and paired with fresh tomato and grilled bread, it's the perfect supper for a warm evening.

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Photo by Vanessa Courtier

49/51

Grilled Stuffed Mackerel

Bold mackerel loves the grill, and it loves this vinegary, gingery spice paste from Goa.

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Katie Stoop

50/51

橙色-Scented Bluefish

The richness of bluefish is beautifully complemented by the flavor of wood smoke. Here orange zest provides an acidic tang that helps to balance the flavors.

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Hirsheimer & Hamilton

51/51

Grilled Lobster Paella

If you're going all out for a special occasion, lobster paella on the grill is a pretty good option. This seafood recipe works best on a charcoal grill, and it just might be the best you've ever had.

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