Seafood & Fish
2025 recipes found
Sheet-Pan Harissa Salmon With Potatoes and Citrus
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.
Ginger-Dill Salmon
Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.
One-Pan Roasted Fish With Cherry Tomatoes
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Citrus Skillet Shrimp With Shallots and Jalapeños
Inspired by the bright, refreshing flavors of ceviche, this recipe takes advantage of an abundance of winter citrus to season pan-cooked shrimp, cooking it until tender and warm rather than curing it simply using salt and acidity and without the application of heat, as classic ceviches do. Shallots and jalapeños quickly bathe in orange and lime juice to cut the rawness and heat of each. You can substitute chopped scallions for the shallots, and white fish or scallops are easy stand-ins for shrimp. Best enjoyed with rice and a simple lettuce salad with avocado and a mustard vinaigrette, this vibrant, colorful dish can brighten up even the dreariest of cold days.
One-Pot Chermoula Shrimp and Orzo
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Roasted Chicken With Fish-Sauce Butter
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Pad Krapow Gai (Thai Basil Chicken)
As dynamic as it is speedy, this ground chicken and green bean recipe from “Night + Market” (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as “low-rent” because it’s prepared with ground chicken rather than pricier slices of meat. It’s piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it’s inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Shrimp Piccata Spaghetti
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.
Salmon With Garlic Butter and Tomato Pasta
In less than half an hour of swift multitasking, you’ll be feasting on crisp-skinned salmon and delicate noodles dotted with caramelized tomatoes and fresh basil. Start by broiling salmon, skin side up, alongside little tomatoes. Without flipping or stinking up the house, the salmon skin sears and protects the tender flesh from overcooking while the tomatoes grow heavy with juices and char in spots. Meanwhile, cook angel hair pasta on the stovetop with garlic and butter. When both elements are done, stir the tomatoes into the pasta: They’re like water balloons of sweetness and tang among the glossy, unapologetically garlicky noodles.
Sweet Corn and Scallop Pasta
Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they’re very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.
Sheet-Pan Salmon and Broccoli With Sesame and Ginger
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Crispy Rice With Shrimp, Bacon and Corn
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it’s no longer hot. The starch in sticky short-grain rice, together with the corn’s starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you’d like.
Coconut-Lime Shrimp
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.
Large White Bean, Tuna and Spinach Salad
You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.
Classic Tuna Salad Sandwich
Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Salmon With BBQ Sauce and Hot Peppers
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. There are generally a few kinds of barbecue sauce in my refrigerator, leftovers from various experiments. That may be true for you as well? I bet there’s a half-bottle of store-bought sauce, anyway, or a dusty unopened one in the pantry. Check: There probably is. Let’s make dinner with it, and some salmon fillets. Put the barbecue sauce in a small pot on the stove over medium heat, then turn the oven to 400. Roughly chop a few jarred pickled hot peppers into the sauce, and add a couple of pats of butter to silkify the situation. Warm that through while the oven heats, then salt and pepper the salmon fillets and roast them skin-side down, on a lightly oiled sheet pan, for 10 or 12 minutes, or until they are just barely cooked through. Spoon the pepper-studded barbecue sauce over the top, and go to! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Air-Fryer Salmon
Salmon cooks perfectly in the air fryer because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets. Here, tomatoes and lemon slices provide a bright boost to the dish, but feel free to forgo or vary the recipe with seasonings like brown sugar and mustard or simply try out other salmon recipes. Keys to This Recipe How Long It Takes to Cook Salmon in the Air Fryer: The cook time depends on the thickness and temperature of the fillets. To test for doneness, insert a metal cake tester or thin paring knife into the middle of a fillet to see if the fish is warmed all the way through. If the metal feels cold, continue to cook for an additional minute or two. Generally, 6-ounce fillets take about 10 minutes. To cook frozen salmon, place unthawed fillets in the machine and add an extra 5 to 7 minutes. How to Double the Recipe: Use a larger air fryer and double the quantities below, but keep the cooking time the same. How to Use Leftover Salmon: Leftover salmon can be refrigerated for up to 2 days and would work well as a substitute for tuna in Eric Kim’s tuna rice recipe if you happen to have rice on hand. Or, toss flaked salmon into a salad for a hearty complete meal. How to Clean an Air Fryer After Cooking Salmon: To get rid of any lingering fishy smells, be sure to clean your air fryer right away, following these tips from Wirecutter.
Shrimp Salad
Using plenty of lemon — both the zest and juice — is the secret to this tangy, creamy shrimp salad. If you’re using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you’re starting with precooked shrimp, you can skip the first step entirely. The salad can be made and refrigerated for up to 6 hours before serving.
Sea Scallops With Brown Butter, Capers and Lemon
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Roasted Salmon With Peas and Radishes
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.
Olive Oil Baked Salmon
If you’re looking for a baked salmon recipe that produces silky fish with flavors that go with anything, you’ve found it. This fish gets so tender because it’s cooked at a moderate temperature and cushioned by a shallow pool of olive oil and lemon juice. Add lemon peels or other seasonings to the baking dish before the salmon cooks and they’ll infuse the oil; this mixture will become your sauce. Once the salmon is done, let it rest and squeeze more lemon juice into the sauce. The results are reminiscent of squeezing a lemon wedge over a piece of fish, but the flavor is a little more luxurious and developed. Any extra sauce can be used on a salad, steamed vegetables or crusty bread.
Classic Shrimp Scampi
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Watch the video of Melissa Clark making classic shrimp scampi here.)
Grain Frittata With Chile, Lime and Fresh Herbs
You may think of frittatas as leftovers’ idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don’t turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set — nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.
Tuna Salad With Hot and Sweet Peppers
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.