Seafood & Fish
2025 recipes found
Sheet-Pan Fish Tikka With Spinach
Tikka marinade imbues meats and veggies with extreme flavor: Complex, layered heat comes from garam masala and red chiles, garlic adds a delicate depth and ginger a mellow freshness, while yogurt cools, tenderizes and extends flavors from the spices. Though traditionally anything with tikka marinade is cooked on coals for smokiness (see Tip), the flavors come together well in a home oven. This recipe calls for any fleshy white fish that can stand this mix of heady spices and maintain its structural integrity for 12 to 15 minutes in the oven. Lay the fish on a bed of spinach, and the marinade will flavor both. The preparation is simple for this recipe, but the flavorful results are anything but.
Broiled Salmon With Mustard and Lemon
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Maple and Miso Sheet-Pan Salmon With Green Beans
For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour.
Yakitori-Style Salmon With Scallions and Zucchini
Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.
Roasted Chicken Thighs With Tangy Apricots and Carrots
As with J. Kenji López-Alt’s mayo-marinated chicken or Ali Slagle’s ginger-lime chicken, this streamlined recipe takes advantage of the best qualities of mayonnaise. Here, serving as both chicken marinade and cooking fat, mayonnaise underpins a sweet and tangy sauce warmed through with chili powder (the spice blend used for chili, not powdered chile peppers). Dried apricots, rehydrated in the pan juices, add delightful morsels of tangy wonder. This recipe features roasted carrots, but you could use any vegetable you like: Sliced red onions and parboiled fingerling potatoes are just a couple of ideas. Serve with white rice or other grains.
Grilled Shrimp With Spicy Slaw
Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.
Sheet-Pan Roasted Salmon Niçoise Salad
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner — fit for company and easy enough for a weeknight.
One-Pan Salmon Niçoise With Orzo
This one-skillet dinner has the bright flavors of a salade Niçoise but is more substantial, so you can eat it all year long, even on a chilly evening. For a happy mix of exciting textures — tender salmon and orzo, snappy green beans, juicy tomatoes — cook the orzo with shallots and olives, then in the last few minutes of cooking, nestle in the green beans and salmon fillets to cook. Meanwhile, stir together a vinaigrette that’s punchy with fresh tomatoes, vinegar, Dijon mustard and raw shallot to spoon over the finished dish. Adapt this rendition further as you like, adding anchovies with the sautéed or raw shallots, swapping the salmon for canned tuna, or adding capers or sliced cucumbers to the tomato vinaigrette.
Hawaii-Style Garlic Shrimp
Three decades ago, the first shrimp truck rolled out on the North Shore of Oahu, Hawaii. It served jumbo shrimp, a dozen to a plate with two scoops of rice, crackly shelled and dark with paprika and a rubble of garlic and butter — so much butter that the sheen stayed on your fingers all day. Rivals soon appeared and today, at least a dozen trucks vie for customers, both locals and tourists who drive an hour from Honolulu. When Kathy YL Chan, the writer behind the Onolicious Hawai‘i blog, reverse-engineered the recipe, she dredged the shrimp in mochiko (sweet rice flour) for extra crispness, although all-purpose flour works, too. She calls for one head of garlic here but uses two heads herself; feel free to adjust according to your taste.
Baked Salmon and Dill Rice
Fragrant dill rice is a natural accompaniment to salmon, and a complete meal of the two is made easy here by baking them together in one dish. Add fresh or dried dill to basmati rice, which is eventually topped with salmon covered in a tangy, sweet and spicy paste of mayo, lemon zest, honey and dried chile flakes. To ensure the rice is perfectly fluffy without overcooking the fish, the grains are baked until most of the water is absorbed before the salmon is added over the top.
Sheet-Pan Jerk Salmon
Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that’s when you know it’s almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.
Miso-Mustard Salmon
In this single-skillet recipe, miso and Dijon mustard create a one-two punch of salty and spicy to balance the sweetness of salmon and cabbage. Slather the mighty combination on the salmon fillets, sprinkle with sesame seeds for crunch, then roast on top of caramelized, crisp-tender cabbage. Serve with steamed rice or sweet potatoes if you like, then use the remaining sauce to drizzle over everything. The thinned miso mustard is also great to have around as a salad dressing for crisp lettuces, or a sauce for roasted vegetables or tofu. It will keep for up to 1 week in the refrigerator
Salmon and Daikon in Garlic Butter Miso Sauce
A stunning one-pot meal that cooks in just 15 minutes, this salmon dish creates a silky miso sauce that tastes lavish. The recipe comes from Naoko Takei Moore, who co-authored “Donabe: Classic and Modern Japanese Clay Pot Cooking” with Kyle Connaughton (Ten Speed Press, 2015) and created Toiro, a Los Angeles shop that specializes in donabe and Japanese cookware. It’s intended to be cooked in a donabe, a Japanese clay pot prized for its ability to retain heat and cook evenly, but also works well in a Dutch oven or other pot. Once you’ve stirred together your miso sauce, seasoned your salmon and prepped your vegetables, the meal comes together with little effort, as you layer the vegetables, dashi, salmon and sauce in your pot then simmer until tender. Organize your prepped ingredients and the practice of cooking this dish feels as soul-soothing as the results.
Citrusy Roasted Salmon and Potatoes
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they’re briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
One-Pot Ginger Salmon and Rice
This one-pot meal follows in the tradition of takikomi gohan, or Japanese mixed rice: Short-grain rice cooks with meat, seafood or vegetables and seasonings like dashi, hijiki, mushrooms and soy sauce. This recipe’s umami is driven by toasted nori (or gim); the sheets used for sushi or kimbap and the little, boxed seasoned snacks both work. When cooked with the rice, the seaweed loses its crunch, but its nutty, briny flavor infuses each grain. Seaweed goes well with salmon, which is lively with lemon and ginger, and silky from a quick steam on top of the rice. And while you could add any vegetable that steams in 10 minutes, crisp-tender asparagus works especially well.
Sheet-Pan Cajun Salmon
This full sheet-pan dinner, ready in 30 minutes, couldn’t be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes cleanup seamless. A marinade infused with Cajun seasoning and paprika infuses the salmon, adding smokiness and some color. The bite in the asparagus plays off the flaky tenderness of the salmon, and the baby potatoes round it out. This meal stands on its own, but you could also put the leftovers over lettuce for a lunch salad the next day.
Sheet-Pan Trout With Garlicky Broccolini
The benefits of cooking trout in its whole, butterflied form go beyond visual appeal — the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it’s the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.
Sheet-Pan Shrimp Boil
There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce
Roasted Cod and Potatoes
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Curried Swordfish With Tomatoes, Greens and Garlic Toast
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn’t changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don’t have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Sheet-Pan Roasted Fish With Sweet Peppers
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
One-Pan Shrimp Enchiladas Verde
If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that’s done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge — the sauce is too acidic to spend a long time in a cast-iron pan — and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)
Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish
A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or fonio.
One-Pan Shrimp and Pearl Couscous With Harissa
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.