grilled seafood

This low-fat meal of grilled fish and salad is just the ticket for a health-conscious, mid-week dinner.

Sesame grilled fish with Asian-style salad

green beans, topped

green shallots, ends trimmed, thinly sliced diagonally

Lebanese cucumber, halved lengthways, thinly sliced

coriander, leaves picked

mint leaves

red chilli, finely chopped

garlic clove, crushed

tsp finely grated fresh ginger

milliliters (1/4 cup) fresh lime juice

brown sugar

Vegetable oil,

flathead fillets, halved crossways

tsp sesame oil

Can&rsquo;t go wrong with a meal of tender, flaky grilled salmon and fresh asparagus. McCormick&reg; Grill Mates&reg; Garlic, Herb &amp; Wine Marinade keeps the prep easy and the flavor bold.

Grilled Salmon in Foil

grill mates garlic herb wine marinade adobo con ajo hierbas y vino

water

tbsp white vinegar

salmon

asparagus

(12x12-inch each) aluminum foil

step 1

Mix Marinade Mix, oil, water and vinegar in small bowl.  

step 2

Divide asparagus evenly among foil sheets. Brush with some of the marinade mixture. Place salmon in center of foil packets moving the asparagus to either side. Brush salmon generously with remaining marinade mixture. Discard any remaining marinade mixture. Bring up sides of foil; double fold top and ends to tightly seal packet.

step 3

Grill over medium-high heat 10 minutes or until asparagus is tender and salmon is cooked through. Garnish with lemon wedges before serving, if desired.  

step 4

Test Kitchen Tip: To prepare in the oven, make packets as directed and roast 20 minutes in preheated 375°F oven.

This is quick pesto salmon recipe yields a buttery, flaky, beautifully pink salmon that will become a family favorite. Five ingredients are all that you need for this outstanding Italian salmon dish that is impressive enough for company.

Grilled Italian Pesto Salmon 30 Minutes Start to Finish

salmon fillet (1 1/2 pounds)

pesto

green onion (finely chopped)

lemon juice

garlic

lemon wedges to serve with salmon

In a small bowl, whisk the pesto, onions, lemon juice, and garlic. Add a few grinds of pepper and a pinch of salt.

Lightly coat the grill rack with cooking oil or spray. Heat grill to medium high heat (350 F.).

Once the grill reaches the proper temperature, place salmon skin side down on the grill rack.

Grill covered over medium heat for about 5 minutes.

Spoon some of the pesto sauce over the salmon taking care it doesn't flame up.

Grill 15 minutes longer or until fish flakes easily with a fork. Baste occasionally with the remaining pesto sauce.

Serve with lemon wedges.

It was the chilliest day of the summer, so I opted to make this in a cast iron pan on the stove. I cooked it on the flesh side for about 3 minutes, then carefully flipped it over and cooked an additional 4 minutes and let it sit for about a minute before serving. It was delicious! Served it with spaghetti noodles and green beans so I could use some extra of that yummy pesto!!

I had some grilled vegetable pesto and a new stovetop Staub grill to try.  The recipe turned out well even though I did not have salmon with skin on it, but oiling or spraying the grill a little to start.  The full thickness of the salmon cooked and remained tender!

I cannot wait to try this deliciousness! Salmon is my favorite and well, pesto too! I always go for wild-caught and I'm glad you're raising awareness.

Hahaha, I know the feeling! There have been so many times that I hesitated to post something cuz it's so easy, it almost looks silly, Lol. However I am soooooo glad you posted because we eat salmon twice a week at my house, so I am always looking for a yummy (and easy please!) salmon recipe, because mine get old pretty quickly.  This is perfect!!

I love pesto salmon so much, Especially served with pasta. I haven't tried grilling salmon yet, too afraid it might all fall off haha. Going on my to-do list right now

We love pesto in our house and plant basil exclusively to make pesto. I use it mostly on pasta, but yet to experiment on any other dish. We don't eat meat or fish, but love to see what others cook, so I can learn different techniques. good info on wild salmon and farm raised ones.

This looks so good - salmon is such an easy, healthy dinner.  I like the rundown on wild vs. farm raised - we always choose wild caught, too, but the price difference surely gives me pause when I buy it.  Fish sustainability is so important, though.  I love the pesto topping - a great combination of flavors.

This bright and vibrant yuzu hamachi crudo is an absolute showstopper, but it is also ridiculously easy to prepare. This buttery and rich fish combines a citrus yuzu dressing with a herbaceous sauce to create a composed dish that you will want to make again and again.

Hamachi Crudo

oz Hamachi / Yellowtail (see post for substitutes)

yuzu juice

tsp ponzu

lemon wedge

fresno chili (sliced thin)

cilantro (leaves for garnishing)

micro greens

cilantro

jalapeno (pith and seeds removed)

neutral oil (avocado, canola, or vegetable oil)

Bring a small pot of water to a boil. Once boiling, submerge the cleaned cilantro for 10-15 seconds, then remove it and place it in a bowl of ice water. After it has cooled, remove the cilantro from the ice bath and squeeze out all the water using a towel or paper towel.

Prep the jalapeño by removing the stem, pith, and seeds. In a hand held blender, add the cilantro, jalapeño, a pinch of salt, and the oil. Process until smooth; this may take a minute or two.

If your yellowtail is fresh, place it in the freezer for 15-20 minutes to firm up. This will make cutting the fish significantly easier. If starting from frozen, defrost it in the fridge for 30 minutes before cutting.

Cut the fish in thin slices against the grain.

In a bowl combine the yuzu juice, ponzu, and lemon juice.

Arrange the hamachi slices on a plate and top with sliced chilies. If you have a squeeze bottle, dollop some of the cilantro jalapeño purée on each piece of fish to ensure that each bite has some of the vibrant sauce. Additionally, place some dollops on the plate to mix with the sauce as you pour.

Pour the sauce onto the plate, then top with micro greens and a generous amount of cilantro leaves. Sprinkle yuzu salt or regular salt on each piece of fish. Serve immediately.

Grilled Shrimp with Mango Salsa is a refreshing and flavorful dish combining smoky grilled shrimp with a sweet and tangy mango salsa. This easy-to-make recipe is perfect for summer evenings, as an appetizer, or a light main course. The contrast of savory shrimp and zesty salsa will leave your taste buds craving more.

Grilled Shrimp with Mango Salsa

500 g (1 lb) large shrimp, peeled and deveined

olive oil

garlic clove,

lime

paprika

¼ tsp ground cumin

Salt & pepper,

skewers

mango,

red bell pepper, diced

¼ red onion, finely chopped

tbsp fresh cilantro, chopped

Salt,

Marinate the shrimp: Toss shrimp with olive oil, garlic, lime juice, paprika, cumin, salt, and pepper. Let it marinate while you prepare the mango salsa.

Make the mango salsa: In a separate bowl, combine mango, bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix well and set aside to chill.

Grill the shrimp: Thread the shrimp onto skewers. Grill over medium-high heat for 2-3 minutes per side, or until they turn pink and are slightly charred.

Serve: Plate the grilled shrimp with a generous spoonful of mango salsa on top or on the side. Serve with lime wedges.

This deliciously spicy, all-purpose Japanese dipping sauce and marinade complements grilled meat, seafood and vegetables and takes only 2 minutes to put together!  

Yuzu Kosho Dipping Sauce and Marinade Recipe

Place all ingredients in a mason jar with a lid and give it a good shake.  Alternatively, whisk the ingredients together in a mixing bowl.

This marinade keeps indefinitely in the refrigerator. Use it as a marinade or dipping sauce for vegetables, seafood, beef, lamb, venison, poultry or pork.

Grilled garlic shrimp made with only 7-ingredients! It's a quick, easy, and incredibly versatile recipe. 

Grilled Garlic Shrimp

olive oil oil

red pepper flakes

kosher salt

lime juice

limes

lbs.

In a bowl, combine the olive oil, garlic, red pepper flakes, paprika, salt, lime zest, and juice. Toss the shrimp with the mixture and set aside to marinate for 15 minutes. Do not marinate for more than 20 minutes, otherwise, the acid in the marinade will break down the shrimp and make them mushy.

Preheat an outdoor gas grill on medium-high heat. Clean and oil the grill grates. 

Thread the shrimp onto the skewers. Do not overcrowd the shrimp as it won&#8217;t cook evenly.

Place the skewers on the grill and cook, uncovered, until the shrimp are tender and opaque, about 2 minutes per side. Remove immediately and serve. Optional, garnish with fresh minced parsley.

Top 7 grilled seafood recipes from across the web

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Top 7 grilled seafood recipes from across the web

The most viewed grilled seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame grilled fish with Asian-styl...

Grilled Salmon in Foil

Grilled Italian Pesto Salmon 30 Min...

Hamachi Crudo

Grilled Shrimp with Mango Salsa

Yuzu Kosho Dipping Sauce and Marina...

Grilled Garlic Shrimp

The most viewed grilled seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine