Fish and Seafood Recipes & Ideas

It’s just creamy enough.

Easy and foolproof.

Trust me, it’s that good.

It's a weeknight staple.

Fresh salmon that’s been rubbed with herbs and grilled slowly over wine-soaked cedar planks: Let me tell you, this right here is some of the best salmon you’ll ever put in your mouth. This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.

Petition to put coconut shrimp in the shellfish hall of fame.

It’s ready in just 30 minutes!

It’s time to ditch the big pot.

Just 5 ingredients!

It cooks in less than 10 minutes.

When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy summer dinners that come together quickly when I don’t feel like cooking.Needless to say, this shrimp ceviche is on heavy rotation.

A double hit of lemon balances out the creaminess.

You'll want every last drop of the sauce.

“It’s the best I’ve ever had,” says everyone who's tried it.

And it's ready in 30 minutes!

Years ago, when I was just beginning to cook for myself, I felt intimidated by shrimp. Like other crustaceans from the deep, they seemed mysterious, expensive, and exotic. But then I learned that shrimp are incredibly easy to cook.One of my favorite walk-in-the-door meals is shrimp, roasted until hot and juicy, tossed over a bowl of pasta, on top of creamy polenta, or in a hearty kale salad .

It's the most comforting thing you'll make all week.

It cooks in less than 15 minutes.

Bonus: It’s super easy.

Summer rolls, also known as fresh spring rolls, are one of my favorite things to order at a restaurant. They are made from rice paper wrappers rolled around fresh crunchy vegetables partnered with cold proteins, fresh herbs, and sometimes noodles. Gỏi cuốn are Vietnamese in origin (along with chả giò, which are fried spring rolls) but there are countless variations of fillings made with an assortment of veggies and proteins.Summer rolls are also easy to make at home!

The sauce is everything.

Meet your new go-to weeknight dinner.

Plus, you only need 6 ingredients.

It's all about the glaze.

It never disappoints.

Restaurants have a secret that they do not want to share, and it’s this: Cooking crab legs is one of the easiest meals you can make at home. It’s true. You can make impressive, restaurant-quality crab legs — boiled, broiled, or steamed! — in your own kitchen. Because most crab legs are sold already cooked and frozen, all you really have to do is reheat them, and that only takes about five minutes. Here are three ways to make impressively easy crab legs at home.

There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: Nobu restaurant’s miso-marinated black cod, a classic Japanese-influenced recipe that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

Lobster tails may seem like a fancy meal that should be relegated to a special night out, but they’re actually quite simple to cook at home. The tails come frozen and ready to cook, and their meaty texture and sweet flavor pair well with just melted butter and a squeeze of lemon. Of course, you can also chop up the meat to make a killer lobster roll , lobster ravioli, or lobster risotto instead.

Even better, it’s also simple to make.

Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It’s made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea. Dashi can be used to make a fantastic bowl of miso soup, to poach fish or vegetables, or to add savory umami flavor to any number of Japanese recipes. Here’s how to make dashi broth at home.

My husband is from New England and we go back to visit a few times a year, so I consider myself a part-time New Englander. We feast on a lot of whole lobster while we’re there — especially in the summer when the whole family’s together and a lobster dinner is both celebratory and fun. Although I’m partial to claw meat, most of the family loves tail meat, as the tails are meaty and easily come out of the shell in one piece.

Join the ‘goon squad!

I would place “how to cook fish quickly” right up there with other essential cooking skills like boiling eggs and cooking a pot of rice. If you can cook a fish fillet, you can have a healthy, easy dinner on the table in 10 minutes. Or less! It’s such a simple and versatile weeknight meal. Here’s how to do it. For quick stovetop cooking, go for a white fish fillet.

Ready in minutes.

These will be gone before you know it.

Only the cheesiest grits will do.

It's ready in about 20 minutes.

It's my family's most-requested dinner.

Salmon is a weeknight-dinner hero.

Crab cakes should be all about the crab — no questions asked. They should be crispy on the outside, moist and flaky on the inside, and taste exclusively of fresh, delicious crab. No fillers or excess spices getting in the way. If you agree, you’ve come to the right place. Our crab cake recipe is intentionally unfussy. We’ve put crab meat at the center of the equation, and thrown in just enough extras to hold the patties together.

They're shockingly simple to make.

Equal parts easy, fancy, and fun.

Everyone will go back for more.

Ready in just 30 minutes.

Trust us: It'll disappear in seconds.

These quick and easy recipes are the perfect complement.

There are only four ingredients in the sauce.

They cook so quickly that dinner is practically half made.

This healthy, budget-friendly staple takes the stress out of dinner.

Garlic butter salmon, anyone?

This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin.

It's the fastest, fanciest dinner around.

Put that frozen salmon right in the oven!