Our 11 Best Grilled Seafood Recipes

Lobster, fish, and extra-smoky oysters

By August 31, 2016

Grilled Lobster with Cilantro-Chile Butter
Penny De Los Santos

Koji-Cured Grilled Salmon

There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for Koji-Cured Grilled Salmon »

Soy-and-Honey-Glazed Fluke Steaks

Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. Get the recipe for Soy-and-Honey-Glazed Fluke Steaks »

Grilled Rockfish

This rockfish is lightly cured before being grilled and bathed in a rich mussel stock. Get the recipe for Grilled Rockfish »

Grilled Stuffed Trout with Pebre Sauce

Grilled Stuffed Trout with Pebre Sauce

Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú)

During Western China’s desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. Get the recipe for Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú) »

Grilled Oysters

How will you use your 24/7 oysters?

Smoked Trout with Grilled Asparagus

The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout. Get the recipe for Smoked Trout with Grilled Asparagus »
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.

Ikan Balado (Padang-Style Grilled Mackerel with Sambal)

In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. This recipe first appeared in our March 2014 issue with the story Spice World. Get the recipe for Ikan Balado (Padang-Style Grilled Mackerel with Sambal) »

Grilled Snapper with Habanero and Scallions

The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note. Grilling fish on a plancha or cast-iron griddle prevents it from falling apart. Get the recipe for Grilled Snapper with Habanero and Scallions »

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