15 GRILLED SEAFOOD RECIPES FOR SUMMER (FISH & SHRIMP DINNERS)

Summer grilling at our house is basically split between two camps: my husband wants meat, and I want seafood. Most years, seafood wins. There's something about throwing fish and shrimp on a hot grill that feels right in the heat — fast, light, and the cleanup is nothing. I've been grilling seafood seriously for the last five or six summers, and I've learned a lot of lessons the hard way. Overcooked salmon that flakes into the grates. Shrimp that turned rubbery because I walked away for two minutes too long. A whole branzino I was terrified to flip. But once you figure out the timing and the heat, grilled seafood is genuinely one of the easiest things you can cook — faster than most weeknight dinners I make.

What makes a grilled seafood recipe worth repeating? In my kitchen, it comes down to three things: the marinade or seasoning has to actually penetrate and do something, the cook time has to be short enough for a weeknight, and the result has to feel like a real dinner — not just protein on a plate. A squeeze of lemon is fine, but I'm always looking for that one flavor decision that makes the whole dish. For salmon recipes, that might be a chipotle glaze or a teriyaki foil packet. For shrimp dinners, it's usually garlic butter or a coconut lime situation. If you're looking for more ways to work shrimp into your summer rotation, I wrote up a full guide on easy grilled shrimp recipes that covers the basics really well.

This list covers a good range — there are skewers, foil packets, tacos, whole fish, steaks, and even lobster tails for when you want to make something that looks impressive without much effort. I've got things like Cajun Grilled Shrimp Tacos with Slaw for taco nights, Brown Butter Grilled Sea Scallops for when you want something a little more elegant, and Smoky Grilled Swordfish with Mango Salsa because that combination is seriously underrated. If you're cooking for kids, the foil packet recipes are the move — less mess, nothing falls through the grates. You might also want to check out my roundup of easy summer dinner recipes and my post on weeknight salmon recipes for even more ideas once you've worked through this list.

Here are the fifteen I keep coming back to — pick whichever fits your grill night.

Easy Grilled Seafood Recipes Worth Making This Summer

15. Garlic Butter Grilled Shrimp Skewers

garlic butter shrimp on the grill is where summer dinners start in my house. The shrimp cook in under 6 minutes, the garlic butter hits the grill grates and smells incredible, and everyone — including Saad, who usually picks pasta over everything — comes running to the table. The key is patting the shrimp completely dry before threading them onto skewers so they get a little char instead of steaming. I use large shrimp (21/25 count) because smaller ones overcook before you get any color on them.

Ingredients

• 1½ lbs large shrimp (21/25 count), peeled and deveined, tails on
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving
• Metal or soaked wooden skewers

Instructions

1. Pat shrimp dry with paper towels, then thread 4-5 shrimp onto each skewer, threading through both the tail and the thick end so they stay flat on the grill.
2. In a small bowl, whisk together melted butter, health benefits of garlic, olive oil, lemon juice, smoked paprika, red pepper flakes, salt, and pepper.
3. Brush the shrimp generously on both sides with the garlic butter mixture. Reserve a few tablespoons of the mixture for basting.
4. Preheat grill to medium-high heat (around 400°F). Oil the grates well with a folded paper towel dipped in oil.
5. Grill shrimp for 2-3 minutes per side, basting once with the reserved butter, until they turn pink and opaque with light char marks. Do not overcook — they curl tightly and turn rubbery fast.
6. Remove from grill, scatter chopped parsley over the top, and serve immediately with lemon wedges.

14. Honey Sriracha Grilled Salmon Fillets

Sweet heat on salmon is a combination I came to late — I used to think sriracha would overpower the fish. It doesn't. The honey caramelizes against the grill grates and the sriracha mellows out into this warm, sticky glaze that's just enough heat without being aggressive. The trick is letting the salmon sit at room temperature for 15 minutes before grilling — cold fish straight from the fridge sticks like crazy and cooks unevenly. I buy the skin-on fillets from Costco and they work perfectly here.

Ingredients

• 4 salmon fillets (about 6 oz each), skin-on
• 3 tablespoons honey
• 2 tablespoons sriracha
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 cloves garlic, minced
• ½ teaspoon sesame oil
• Salt and black pepper to taste
• Sesame seeds and sliced scallions, for garnish

Instructions

1. In a small bowl, whisk together honey, sriracha, soy sauce, olive oil, rice vinegar, garlic, and sesame oil until smooth.
2. Pat salmon fillets dry and season lightly with salt and pepper. Brush all over with about half the glaze. Let sit at room temperature for 15 minutes.
3. Preheat grill to medium-high (around 425°F). Brush grates with oil — salmon needs clean, well-oiled grates or the skin tears.
4. Place salmon skin-side down on the grill. Cook for 4-5 minutes without moving it, until the skin is crisp and releases easily from the grates.
5. Flip carefully, brush the top with more glaze, and grill another 2-3 minutes until the fish is just cooked through with a slightly translucent center (or fully cooked if that's your preference).
6. Remove from grill, brush with any remaining glaze, and top with sesame seeds and scallions before serving.

13. Grilled Lemon Herb Whole Branzino

Whole fish on the grill looks impressive but it's honestly one of the more forgiving things you can cook this way. Branzino is a mild, white-fleshed fish with thin skin that crisps beautifully, and the cavity gives you room to pack in lemon slices and fresh herbs that perfume the whole fish as it cooks. My husband wasn't sure about a whole fish the first time I put it on the table, but he ate most of it. Ask your fishmonger to clean and scale the fish — most grocery store seafood counters will do this for free. Scoring the skin in a few places helps the heat penetrate evenly and stops the skin from buckling on the grill.

Ingredients

• 2 whole branzino (about 1½ lbs each), cleaned and scaled
• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 cloves garlic, smashed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• Extra lemon wedges for serving

Instructions

1. Pat fish dry inside and out with paper towels. Using a sharp knife, score the skin on both sides with 3 diagonal cuts about ½ inch deep — this helps the fish cook through and prevents the skin from splitting unevenly.
2. Rub the fish all over, including inside the cavity, with olive oil. Season generously with salt, pepper, and dried oregano.
3. Stuff each cavity with lemon slices, rosemary, thyme, and smashed garlic cloves.
4. Preheat grill to medium-high (around 400°F) and oil the grates very well. A fish grilling basket makes this much easier if you have one — if not, just go slowly with a wide spatula.
5. Grill the fish for 5-6 minutes per side without pressing down on it, until the skin is deeply golden and crisp and the flesh flakes easily near the backbone.
6. Transfer carefully to a platter and serve whole with extra lemon wedges. The skin peels away easily and the flesh lifts off the bone in clean pieces.

12. Cajun Grilled Shrimp Tacos with Slaw

Shrimp tacos were never on my radar growing up — tacos weren't exactly a staple in my mother's kitchen in Pakistan. But these have become a genuine weeknight regular at my house, and the Cajun seasoning is the reason. It's smoky and spiced without being one-note, and it plays really well against the cool, creamy slaw. Don't skip the slaw — it's not just garnish, it's the balance the whole taco needs. I use a bag of pre-shredded coleslaw mix from Walmart to cut prep time down to almost nothing on busy nights.

Ingredients

• 1¼ lbs large shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning (store-bought or homemade)
• 1 tablespoon olive oil
• 8 small flour or corn tortillas
• For the slaw:
• 2 cups pre-shredded coleslaw mix
• 3 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt to taste
• For serving:
• Sliced avocado, lime wedges, fresh cilantro

Instructions

1. Make the slaw first so it has time to sit: toss coleslaw mix with mayonnaise, lime juice, honey, and a pinch of salt. Taste and adjust — it should be tangy and slightly sweet. Refrigerate until ready to use.
2. Pat shrimp dry and toss with Cajun seasoning and olive oil until evenly coated. Thread onto skewers or use a grill basket so they don't fall through the grates.
3. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Pull them off the heat the moment they curl — they keep cooking after you remove them.
4. Warm tortillas directly on the grill for about 30 seconds per side until they have a few char spots and are pliable.
5. Build the tacos: a spoonful of slaw on the tortilla, 3-4 shrimp on top, a few slices of avocado, fresh cilantro, and a squeeze of lime. Serve immediately.

11. Smoky Grilled Swordfish with Mango Salsa

Swordfish is the steak of the sea — thick, meaty, holds up to high heat without falling apart, and takes on smoky grill flavor better than almost any other fish. The mango salsa is the part that makes this feel like a proper summer dinner rather than just grilled fish on a plate. The sweetness of ripe mango against the smoky, lightly spiced swordfish is a combination worth making a special trip to the store for. Look for swordfish steaks about 1 inch thick — thinner ones dry out too fast on a hot grill.

Ingredients

• 4 swordfish steaks (about 6-8 oz each, 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• For the mango salsa:
• 1 large ripe mango, diced small
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

Instructions

1. Make the mango salsa: combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently and let sit at room temperature while you prep the fish — the flavors come together as it sits.
2. Pat swordfish steaks dry. In a small bowl, mix olive oil with smoked paprika, cumin, garlic powder, salt, and cayenne. Rub evenly over both sides of each steak.
3. Preheat grill to high heat (around 450°F). Oil the grates thoroughly — swordfish can stick if the grates aren't well-oiled.
4. Grill swordfish for 4-5 minutes on the first side without moving it, until you see grill marks and the fish releases easily from the grates.
5. Flip and grill another 3-4 minutes until the fish is cooked through — it should be opaque all the way through and flake slightly at the thickest point when pressed.
6. Plate each steak and top generously with mango salsa. Serve immediately.

10. Teriyaki Grilled Salmon Foil Packets

Foil packets are my go-to when I want grilled salmon but don't want to deal with the fish sticking to the grates or the teriyaki glaze flaring up and burning. Everything goes into the foil — the salmon, the sauce, the vegetables — and the grill does the rest while you're not watching. The salmon comes out tender and almost steamed-in-sauce, which is a different texture than direct-grilled salmon but equally good. I make a double batch when I have people over because these take almost no active time and you can prep them hours ahead. Seal the packets tightly so the steam stays trapped inside.

Ingredients

• 4 salmon fillets (about 5-6 oz each), skinless
• ⅓ cup soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 cup broccoli florets (or sliced zucchini)
• 1 cup shredded carrots
• Sesame seeds and sliced scallions to finish

Instructions

1. Make the teriyaki sauce: whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Once simmering, stir in the cornstarch slurry and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
2. Tear four large sheets of heavy-duty aluminum foil (about 18 inches each). Divide the broccoli and carrots between the sheets, placing them in the center as a bed for the salmon.
3. Lay one salmon fillet on top of each vegetable pile. Spoon 2-3 tablespoons of teriyaki sauce over each fillet, coating it well.
4. Fold the foil up around the salmon and vegetables and crimp the edges tightly to seal each packet completely.
5. Preheat grill to medium heat (around 375°F). Place packets directly on grill grates and cook for 12-15 minutes without opening them.
6. Open carefully — steam will escape — and finish with sesame seeds and scallions. Serve directly in the foil or slide onto plates.

9. Grilled Coconut Lime Shrimp Skewers

Coconut and lime with shrimp is a marinade combination I stumbled on when I was trying to use up the last of a can of coconut milk, and it's stayed in regular rotation ever since. The coconut milk tenderizes the shrimp slightly and gives them this subtle creamy richness under the char — you don't taste coconut coconut, just something a little more interesting than plain olive oil. The lime keeps everything bright. Don't marinate longer than 30 minutes — the acids in the lime will start to break down the shrimp texture if you leave them too long, which I learned the first time I prepped these in the morning and left them all day.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• ½ cup full-fat coconut milk (canned)
• Zest and juice of 2 limes
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (or soy sauce as substitute)
• 1 teaspoon honey
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• 2 tablespoons fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Whisk together coconut milk, lime zest, lime juice, garlic, fish sauce, honey, red pepper flakes, and salt in a bowl until combined.
2. Add shrimp to the marinade and toss to coat. Cover and refrigerate for 20-30 minutes — no longer.
3. Remove shrimp from marinade and pat lightly with paper towels to remove excess liquid. Thread onto skewers.
4. Preheat grill to medium-high heat and oil the grates. Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred at the edges.
5. Transfer to a platter, scatter fresh cilantro over the top, and serve with lime wedges. These are good over jasmine rice or tucked into lettuce cups.

8. Old Bay Grilled Halibut Steaks

Old Bay on halibut sounds simple because it is, and that's exactly why it works. Halibut is a dense, mild white fish that takes on seasoning really well, and Old Bay — that paprika-celery salt-spice blend that's everywhere in the US — gives it a savory depth that you'd expect to take more effort. If you haven't cooked halibut before, the thing to know is that it dries out faster than salmon, so watch the timing closely and pull it early — residual heat finishes it. I buy halibut steaks when they go on sale at the seafood counter; they're usually cheaper per pound than fillets.

Ingredients

• 4 halibut steaks (about 6 oz each, ¾ to 1 inch thick)
• 2 tablespoons olive oil
• 2 teaspoons Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Lemon wedges and fresh parsley for serving

Instructions

1. Pat halibut steaks completely dry — this is essential for a good sear. Any moisture on the surface will steam the fish instead of charring it.
2. In a small bowl, stir together olive oil, Old Bay, garlic powder, onion powder, and black pepper. Rub evenly over both sides of each steak. Let sit for 10 minutes at room temperature.
3. Preheat grill to medium-high heat (around 400-425°F). Oil the grates generously — halibut is lean and will stick on insufficiently oiled grates.
4. Place steaks on the grill and cook for 4 minutes on the first side without touching them. Flip once and grill another 3-4 minutes until the fish is just opaque through the thickest part.
5. Remove from grill and immediately drizzle with fresh lemon juice. Let rest for 2 minutes before serving — halibut firms up and flakes more cleanly if you give it a moment.
6. Serve with lemon wedges and a scatter of fresh parsley. Works well alongside grilled corn or a simple green salad.

7. Grilled Shrimp and Vegetable Kebabs

Kebabs are my go-to when I need something that looks impressive but comes together in under 30 minutes. Thread shrimp, bell peppers, zucchini, and red onion onto skewers, hit them with a simple olive oil and garlic marinade, and the grill does all the work. The vegetables get those gorgeous charred edges while the shrimp stay juicy and sweet. I make a double batch of these on weeknights because between my husband and the kids, one skewer per person is never enough.

Ingredients

• 1½ lbs large shrimp, peeled and deveined (16–20 count)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into ½-inch rounds
• ½ red onion, cut into 1-inch chunks
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lemon
• Metal or wooden skewers (if wooden, soak 30 minutes in water first)

Instructions

1. In a large bowl, whisk together olive oil, garlic, smoked paprika, oregano, salt, pepper, and lemon juice. Add shrimp and vegetables and toss to coat. Let sit for 15 minutes while you preheat the grill to medium-high (about 400°F).
2. Thread shrimp and vegetables alternately onto skewers, leaving a small gap between pieces so everything cooks evenly rather than steaming.
3. Oil the grill grates well. Place skewers on the grill and cook 2–3 minutes per side, turning once, until shrimp are pink and opaque and vegetables have char marks.
4. Remove from the grill and squeeze a little extra lemon over the top before serving. Serve immediately with rice, flatbread, or a simple green salad.

6. Spicy Grilled Mahi Mahi Tacos

Mahi mahi is one of those fish that holds up beautifully on the grill — firm enough that it doesn't fall apart, mild enough that a bold spice rub doesn't overwhelm it. These tacos use a chili-lime rub, a quick cabbage slaw, and a drizzle of chipotle crema that takes maybe five minutes to mix together. Zainab asked me to tone down the heat on her portion, so I reserve a little unseasoned fish for her — the rub is easy to adjust. Pile everything into warm corn or flour tortillas and dinner is done.

Ingredients

• 1½ lbs mahi mahi fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (reduce to ¼ teaspoon for milder heat)
• ½ teaspoon salt
• Juice of 1 lime
• 8 small corn or flour tortillas
• 2 cups shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• ⅓ cup sour cream
• 1–2 teaspoons chipotle peppers in adobo sauce, finely minced
• Fresh cilantro and sliced jalapeño, for serving

Instructions

1. Pat mahi mahi dry and brush both sides with olive oil. Mix together chili powder, cumin, garlic powder, cayenne, and salt, then press the rub onto both sides of each fillet. Squeeze lime juice over the top and let sit 10 minutes.
2. Make the slaw: toss cabbage with mayonnaise and 1 tablespoon lime juice. Season with a pinch of salt and set aside. Make the chipotle crema by stirring minced chipotle into sour cream until smooth.
3. Preheat grill to medium-high (around 400°F) and oil the grates well. Grill mahi mahi 3–4 minutes per side until the fish is opaque and flakes easily. Don't move it around — let it release naturally from the grates before flipping.
4. Warm tortillas directly on the grill for 30 seconds per side. Break the fish into large chunks and build tacos with slaw, fish, chipotle crema, cilantro, and jalapeño slices.

5. Brown Butter Grilled Sea Scallops

Scallops intimidated me for years. I'd tried them a couple of times and ended up with rubbery, sad little pucks that nothing could save. The turning point was learning that dry scallops sear better than wet-packed ones — wet-packed scallops are treated with a solution that makes them release too much water and steam instead of sear. Once I started buying dry sea scallops (Costco usually has them), the results completely changed. A hot grill, two minutes per side, and a quick brown butter with garlic and capers spooned over the top — that's the whole recipe.

Ingredients

• 1½ lbs large dry sea scallops (about 12–16 scallops)
• 2 tablespoons olive oil
• Salt and black pepper
• 4 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 2 tablespoons capers, drained
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped

Instructions

1. Pat scallops completely dry with paper towels — this is the most important step. Remove the small side muscle if still attached (it's a tough little tab on the side). Brush with olive oil and season generously with salt and pepper on both sides.
2. Preheat grill to high heat (450°F). Oil the grates very well. Place scallops on the grill and do not touch them for 2 minutes. Flip once and grill another 1½–2 minutes. They should have a deep golden crust and be just barely opaque in the center.
3. While scallops grill, melt butter in a small saucepan over medium heat and cook, swirling occasionally, until it turns golden brown and smells nutty, about 3–4 minutes. Add garlic slices and capers and cook 30 seconds more. Remove from heat and stir in lemon juice.
4. Plate scallops immediately and spoon brown butter sauce over the top. Finish with chopped parsley and serve right away — scallops wait for no one.

4. Mediterranean Grilled Tuna Steaks

Fresh tuna steaks cook more like beef than fish — a short, hot sear and you pull them while the center is still pink and tender. Overcook them and they go dry fast, so this recipe moves quickly. A marinade of olive oil, lemon, garlic, and dried herbs does the heavy lifting, and a simple olive and tomato relish spooned on top at the end ties everything together with that bright Mediterranean character. My husband loves this served with a side of couscous or crusty bread to soak up all the juices.

Ingredients

• 4 tuna steaks, about 6 oz each and 1-inch thick
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Zest and juice of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup Kalamata olives, pitted and roughly chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh basil, torn
• 1 tablespoon red wine vinegar

Instructions

1. Whisk together 2 tablespoons olive oil, garlic, oregano, thyme, lemon zest, lemon juice, salt, and pepper. Coat tuna steaks on both sides and marinate for 20–30 minutes at room temperature. Don't go longer — the acid will start to cook the fish.
2. While tuna marinates, make the relish: combine olives, cherry tomatoes, basil, red wine vinegar, and remaining 1 tablespoon olive oil. Season with a pinch of salt and set aside at room temperature.
3. Preheat grill to high (450–500°F) and oil the grates. Grill tuna steaks 2 minutes per side for medium-rare (pink center), or 3 minutes per side for medium. The steaks should release cleanly from the grates when ready to flip — if they stick, give them another 30 seconds.
4. Rest tuna for 2 minutes, then top with the olive-tomato relish and serve immediately.

3. Grilled Garlic Parmesan Shrimp Packets

Foil packet cooking on the grill is one of those techniques I came back to after years of ignoring it. Everything steams together in its own little pouch — shrimp, butter, garlic, a handful of parmesan — and when you tear it open at the table, the smell alone is worth the whole meal. Cleanup is basically nonexistent, which on a hot summer evening matters more than I'd like to admit. These packets work over direct grill heat or even in the oven at 400°F if the weather turns on you.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, cut into small pieces
• 4 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Heavy-duty aluminum foil

Instructions

1. Preheat grill to medium-high (around 400°F). Tear four large sheets of heavy-duty foil, about 12 inches each. Divide shrimp evenly among the sheets, placing them in the center.
2. Top each portion with minced garlic, butter pieces, italian seasoning, red pepper flakes if using, salt, and pepper. Squeeze a little lemon juice over each packet.
3. Fold the foil into sealed packets by bringing the long sides together and folding down twice, then folding in the short ends. Leave a little air space inside so steam can circulate.
4. Place packets on the grill and cook 8–10 minutes without opening. The shrimp are done when they're pink and opaque — you can carefully open one packet to check after 8 minutes.
5. Open packets carefully (hot steam will escape), sprinkle Parmesan and parsley over each one, and serve directly in the foil with crusty bread alongside.

2. Chipotle Grilled Salmon with Corn Salsa

Smoky, slightly sweet chipotle glaze on salmon is one of those combinations that sounds like it shouldn't work as well as it does. The heat from the chipotle plays off the natural richness of the salmon, and the fresh corn salsa cuts through both with brightness and crunch. I throw the corn directly on the grill while the salmon cooks — no extra pots, no extra burners. If you can't find chipotle peppers in adobo at your regular grocery store, check the international aisle at Walmart or Kroger; they're almost always there in small cans near the canned tomatoes.

Ingredients

• 4 salmon fillets, about 6 oz each, skin-on
• 2 chipotle peppers in adobo sauce, finely minced, plus 1 tablespoon adobo sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 ears of fresh corn, husked (or 1½ cups frozen corn, thawed)
• 1 cup cherry tomatoes, quartered
• ¼ red onion, finely diced
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

Instructions

1. Mix together chipotle peppers, adobo sauce, honey, olive oil, garlic, cumin, and salt to form the glaze. Spread it over the flesh side of the salmon fillets and let sit at room temperature for 15–20 minutes while the grill heats up.
2. Preheat grill to medium-high (400°F). Place corn directly on the grates and grill, turning every few minutes, until kernels are charred in spots, about 8–10 minutes total. Set aside to cool slightly, then cut kernels off the cob.
3. Oil the grill grates well. Place salmon skin-side down and grill 4–5 minutes without moving. Flip carefully and grill another 2–3 minutes on the flesh side, until the salmon is cooked through but still slightly darker pink in the center.
4. While salmon finishes, combine grilled corn kernels, cherry tomatoes, red onion, lime juice, and cilantro. Season with salt.
5. Serve salmon immediately with a generous spoonful of corn salsa on top.

1. Grilled Lemon Butter Lobster Tails

Lobster tails earn the top spot here because they feel like a special occasion even when you make them on a Tuesday. The technique looks harder than it is — butterflying the shell takes one confident cut with kitchen shears, and after that the grill handles everything. A baste of lemon butter with garlic and a touch of paprika goes on while they cook, building up in layers as the lobster sits over the heat. I made these for my husband's birthday last summer instead of going to a restaurant, and honestly I think they were better — and a fraction of the cost when you catch lobster tails on sale at the seafood counter.

Ingredients

• 4 lobster tails, 6–8 oz each, thawed if frozen
• 6 tablespoons unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, finely chopped
• Lemon wedges, for serving

Instructions

1. Using sharp kitchen shears, cut straight down the center of the top shell from the open end toward the tail fin, stopping just before the fin. Carefully use your fingers to loosen the meat from the shell and lift it up to rest on top, keeping the base attached at the tail end. This is called butterflying — it exposes the meat for even cooking and easy basting.
2. Melt butter in a small saucepan over medium-low heat. Add garlic and cook 1 minute until fragrant. Stir in lemon zest, lemon juice, smoked paprika, salt, pepper, and cayenne. Keep warm over low heat.
3. Preheat grill to medium-high (around 400°F) and oil the grates. Brush the exposed lobster meat generously with the lemon butter. Place tails meat-side down on the grill and cook 4–5 minutes until the meat has good grill marks.
4. Flip tails so they're shell-side down. Baste the meat with more lemon butter and grill another 3–5 minutes, basting once more halfway through, until the meat is opaque and white throughout with no translucency in the thickest part. An instant-read thermometer should read 140°F.
5. Transfer to a platter, spoon remaining lemon butter over the top, and finish with chopped parsley. Serve immediately with extra lemon wedges.

These 15 grilled seafood recipes cover everything from quick weeknight shrimp to a whole fish you'd be proud to set on the table for guests. Some take ten minutes, some take a little more planning, but none of them are complicated — and that's exactly the point. Summer cooking shouldn't stress you out. The grill does most of the work here.

I rotate through about half of this list on any given summer week. The garlic butter shrimp skewers disappear the fastest — I've learned to make a double batch because one batch is just gone before I've sat down. If you're newer to grilling fish, start with the salmon or the shrimp. They're the most forgiving, and once you've gotten the feel for the heat, the rest will come naturally. The main thing I'd tell any beginner is: don't move the fish too early. Let it release on its own and you'll be fine.

Whether you're cooking for a backyard cookout, a quiet family dinner, or just trying to eat a little lighter this season, there's something on this list for you. Save the ones that catch your eye, bookmark the page, and come back when the grill is hot. 🐟🔥✨

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Frequently Asked Questions

What's the easiest grilled seafood recipe for beginners?

Shrimp skewers are where I'd tell anyone to start. They cook fast, they're hard to ruin completely, and even if you slightly overcook them they're still pretty good with a squeeze of lemon. Salmon fillets are a close second — just oil them well, season them, and don't touch them until they release from the grates on their own.

How do I keep fish from sticking to the grill?

Two things: a clean grill and enough oil on the fish itself. I brush the grates with a folded paper towel dipped in oil right before the fish goes on. Then I make sure the fish has been patted dry and coated in oil on both sides. The other thing — and this took me a while to learn — is patience. If the fish is sticking, it's not ready to flip yet. Give it another minute and it will release.

Can I make any of these recipes on a grill pan indoors?

Yes, most of them work on a cast iron grill pan over medium-high heat. You won't get the exact same smoky flavor, but the technique is the same. Open a window — fish indoors can smoke up your kitchen pretty quickly. A splatter screen helps too.

How long does grilled seafood keep in the fridge?

Cooked seafood keeps for about 2 days in the fridge, sealed well. I won't pretend it's as good the next day — it never is — but leftover grilled shrimp or salmon works well flaked into a salad or tucked into a wrap for lunch. I wouldn't push it past two days though.

What sides go well with grilled seafood for a summer dinner?

In my house we usually do grilled corn, a simple green salad, or rice. For lighter meals I'll do a cucumber and tomato salad with a little benefits of olive oil and salt — takes five minutes and goes with almost everything on this list. Warm bread also works if you want something more filling, especially with anything that has a butter or garlic sauce.

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