Seven Seafood Favorites for Summer
Summertime cooking means light, refreshing, and simple foods that don’t have you standing in front of a hot oven, especially as the heat rises to triple digits. These quick seafood recipes can be made ahead of time and grilled to order, or served at room temperature or even chilled and are perfect for casual summer entertaining al fresco.
Seared Salmon with Succotash and Tarragon Butter
Nothing says summer like succotash made with fresh corn served alongside crispy-skinned salmon. This simplified version of the classic side dish adds sugar snap peas, but feel free to use whatever green vegetable you like. The best part is that it’s quick and easy to put together.
Greek Orzo with Salmon, Feta and Spinach
This Greek-inspired recipe is the perfect mash-up of spanakopita (spinach pie) and pasta salad. Sautéed ground salmon burger is tossed with orzo, spinach, feta, olives, tomatoes, and dill for a delicious and nutritious all-in-one meal. It works equally well with flaked leftover salmon, chopped salmon fillet, or even halibut burger.
Grilled Halibut and Vegetables with Salsa Verde
Grilled fish is a summertime staple, especially when served with a fresh, herbal green salsa. If you have a grill pan you can enjoy it year-round. Having a clean, preheated grill or grill pan is essential for preventing your fish from sticking. Be sure to oil the grates as well as the fish, and don’t be tempted to flip the fish before it’s ready.
Prosciutto-Wrapped Halibut Skewers with Croutons
Prosciutto gets delightfully crispy, protecting delicate halibut from the heat of the grill, and the light char on the croutons make them extra flavorful, especially when paired with a bright, herbaceous chimichurri sauce. This recipe halves nicely for two, but these showstopping skewers are perfect for an al fresco dinner party.
Mexican-Style Ceviche (Aguachile)
Aguachile, meaning “chile water” in Spanish, is a spicy, Mexican-style ceviche that typically uses shrimp or scallops, although any firm lean white fish, like halibut or rockfish, cut into ½-inch pieces would be equally delicious. It also uses quite a bit more liquid to marinate the seafood than traditional Peruvian ceviche. Tortilla chips are essential for scooping, and spoons are optional but encouraged. Aguachile de camarones is typically served right away, but if you prefer firmer shrimp, refrigerate for 10 minutes before serving.
Salmon in Foil with Summer Vegetables
Steam-baking rich salmon fillets and tender vegetables in foil is a healthy and delicious way to infuse flavor into the fish — and a handy way to make a complete meal. This recipe uses classic summer veggies like peak of season cherry tomatoes, sweet corn, and abundant zucchini. But feel free to switch it up with sliced okra, sweet peppers, and eggplant.
Cedar Planked Salmon with Sweet BBQ Sauce
Grilling salmon on a cedar plank removes the worry of the fish sticking to the grates. The spice rub serves two purposes here: it tenderizes the fish as well as infuses it with classic barbecue flavors. It makes more than you need for this recipe but is great on shrimp or chicken.
