8 Easy Seafood Recipes

Seafood can seem intimidating to prepare, yet it's one of the quickest proteins to master in your kitchen. You'll find that these eight foolproof recipes transform simple ingredients into restaurant-worthy dishes, without the complexity you might expect. From a 15-minute garlic shrimp pasta to perfectly seared salmon, each recipe offers clear steps and reliable results. Let's explore how you can bring the ocean's finest to your table tonight.

Pan-Seared Salmon With Lemon Butter

Pan-seared salmon with lemon butter is a classic dish that combines the rich, flaky texture of perfectly cooked salmon with the bright, citrusy notes of lemon and the richness of butter. This elegant yet simple preparation method creates a golden-brown crust on the outside while maintaining a tender, moist interior.

The key to this dish lies in getting the right sear on the salmon and creating a perfectly balanced lemon butter sauce that complements rather than overpowers the natural flavor of the fish. When properly executed, this recipe delivers restaurant-quality results in under 20 minutes.

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 tablespoons unsalted butter
• 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon paprika

Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side up in the pan and cook for 4-5 minutes until golden brown. Flip the fillets and cook for an additional 3-4 minutes. Remove the salmon and set aside.

In the same pan, lower the heat to medium and add butter, minced garlic, and the juice of one lemon. Swirl the pan until the butter is melted and slightly golden, then return the salmon to the pan and spoon the sauce over the fillets.

For best results, let the salmon rest at room temperature for 15 minutes before cooking and ensure your pan is properly heated before adding the fish. The flesh should easily flake with a fork when done, but be careful not to overcook as salmon can quickly become dry. Serve immediately with additional lemon wedges and garnish with fresh parsley.

15-Minute Garlic Shrimp Pasta

Garlic Shrimp Pasta is a classic Mediterranean-inspired dish that combines succulent shrimp with perfectly cooked pasta in a light, garlicky sauce. This quick and satisfying meal takes only about 20 minutes to prepare, making it ideal for busy weeknight dinners or last-minute entertaining.

The key to this dish's success lies in properly cooking both the shrimp and pasta, while creating a flavorful sauce that brings everything together. The garlic should be golden but not burnt, and the shrimp should be pink and tender without becoming rubbery.

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 3 tablespoons butter
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Begin by bringing a large pot of salted water to boil and cook the pasta according to package directions until al dente. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant but not brown, about 1 minute. Add the shrimp to the skillet and cook until they turn pink, approximately 3-4 minutes. Pour in the white wine and lemon juice, allowing the sauce to reduce slightly.

Drain the pasta, reserving 1/2 cup of pasta water. Add the cooked pasta directly to the skillet with the shrimp and toss everything together. If the sauce seems too dry, add some of the reserved pasta water. Season with salt and black pepper to taste, and finish by stirring in the fresh parsley.

For best results, avoid overcrowding the pan when cooking shrimp, as this can cause them to steam rather than sauté. Also, have all ingredients prepped and ready before starting, as this dish comes together quickly and timing is crucial for perfectly cooked shrimp and pasta.

Baked Cod With Fresh Herbs

Baked cod is a classic dish that combines the delicate flavors of fresh white fish with aromatic herbs. This simple yet elegant preparation allows the natural sweetness of the cod to shine while creating a light and healthy main course that's perfect for any season.

The key to this recipe lies in the quality of your ingredients and proper cooking technique. Fresh cod fillets should be firm and translucent, while the herbs should be newly picked or purchased to ensure maximum flavor. When prepared correctly, the fish will be flaky, moist, and infused with the essence of the herbs.

Ingredients:

• 4 cod fillets (6 oz each)
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• Parchment paper

Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels and place them on a parchment-lined baking sheet. In a small bowl, combine olive oil, lemon juice, minced garlic, and herbs. Brush this mixture generously over the fish, ensuring even coating. Season with salt and pepper, then lay lemon slices on top of each fillet.

Bake for 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout. The exact cooking time will depend on the thickness of your fillets. For best results, avoid overcooking, as this can make the fish dry and tough.

For optimal results, bring the cod fillets to room temperature 15 minutes before cooking, and ensure your oven is fully preheated. If using frozen cod, thaw completely in the refrigerator overnight. The parchment paper can be replaced with aluminum foil, but avoid using dark-colored baking pans as they can cause the bottom of the fish to cook too quickly.

One-Pan Mediterranean Fish

The beauty of this dish lies in its versatility – you can use any firm white fish such as cod, halibut, or sea bass. The Mediterranean-inspired combination of ingredients creates a light yet satisfying meal that's both healthy and delicious, making it an excellent choice for family dinners or casual entertaining.

• 4 white fish fillets (6 oz each)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 2 tablespoons capers
• 1 lemon, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup dry white wine (optional)

Heat olive oil in a large skillet over medium heat. Add garlic and onion, cooking until softened, about 3-4 minutes.

Add tomatoes, olives, capers, and white wine if using. Allow the mixture to simmer for 5 minutes until tomatoes begin to burst and create a sauce.

Season fish fillets with salt, pepper, oregano, and thyme. Place them in the pan, nestling them into the sauce. Top with lemon slices and cook covered for 8-10 minutes, or until fish is opaque and flakes easily with a fork. Sprinkle with fresh parsley before serving.

For best results, ensure your fish fillets are of even thickness to guarantee uniform cooking. If using frozen fish, thaw completely and pat dry before cooking to prevent excess moisture from diluting the sauce. The dish can be made ahead and reheated, though it's best served fresh when the fish is at its most tender.

Simple Grilled Mahi-Mahi

Mahi-mahi is a firm, lean fish with a mild, sweet flavor that lends itself perfectly to grilling. Its meaty texture holds up well to high heat, making it an excellent choice for outdoor cooking, and its versatility allows it to pair with various seasonings and sides.

This simple grilled mahi-mahi recipe focuses on enhancing the natural flavors of the fish while achieving the perfect balance of tenderness and char. The key is to not overcook the fish, as mahi-mahi can become dry if left on the grill too long.

• 4 mahi-mahi fillets (6 oz each)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges for serving

Prepare the marinade by combining olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper in a bowl. Pat the mahi-mahi fillets dry with paper towels and place them in a shallow dish. Pour the marinade over the fish, ensuring each fillet is well-coated. Let the fish marinate for 15-30 minutes at room temperature.

Preheat your grill to medium-high heat (around 400°F) and oil the grates well to prevent sticking. Place the marinated fillets on the grill and cook for 4-5 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F.

When grilling mahi-mahi, it's important to watch for visual cues that indicate doneness. The fish will change from translucent to opaque, and grill marks should be visible without burning. If the fillets are of uneven thickness, position the thicker portions toward the hotter parts of the grill. Also, resist the urge to move the fish around too much while cooking, as this can cause it to break apart and stick to the grates.

Quick Tuna Steak With Ginger Sauce

Quick Tuna Steak With Ginger Sauce is a flavorful Asian-inspired dish that combines the rich taste of fresh tuna with a zesty ginger sauce. The dish takes less than 30 minutes to prepare and cook, making it perfect for busy weeknight dinners or impressive weekend entertaining.

The key to this recipe's success lies in using fresh, sushi-grade tuna steaks and getting the perfect sear while maintaining a rare to medium-rare center. The ginger sauce adds a bright, spicy note that complements the natural flavors of the tuna without overpowering it.

Ingredients:

• 2 tuna steaks (6 oz each), about 1-inch thick
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• Green onions for garnish
• Sesame seeds for garnish

First, combine minced ginger, garlic, soy sauce, rice vinegar, sesame oil, and honey in a small bowl to make the sauce. Set aside. Pat the tuna steaks dry with paper towels and season both sides with salt and pepper. Heat vegetable oil in a heavy-bottomed skillet over high heat until very hot.

Sear the tuna steaks for 1-2 minutes on each side for rare, or 2-3 minutes for medium-rare. The outside should be golden brown while the center remains pink. Remove from heat and let rest for 2-3 minutes. While the tuna rests, quickly heat the prepared sauce in the same pan for 30 seconds. Slice the tuna against the grain, drizzle with the warm ginger sauce, and garnish with green onions and sesame seeds.

For best results, ensure your tuna steaks are at room temperature before cooking, and your pan is extremely hot before searing. Avoid overcooking the tuna as it can become dry and tough. The tuna can be served immediately or at room temperature, making it versatile for various serving situations. If you prefer a spicier sauce, add a teaspoon of chili oil or red pepper flakes to the sauce mixture.

Easy Fish Tacos

Fish tacos have become a beloved staple of casual dining, combining the fresh flavors of the sea with Mexican-inspired ingredients. This simple yet delicious dish features crispy fish fillets nestled in warm tortillas, topped with crunchy cabbage slaw and a zesty cream sauce.

The beauty of fish tacos lies in their versatility – you can use any firm white fish like cod, halibut, or mahi-mahi. The key is achieving the perfect balance between the crispy exterior of the fish and the fresh, cooling elements of the toppings, creating a harmonious blend of textures and flavors in every bite.

Ingredients:

• 1 pound firm white fish fillets
• 12 corn tortillas
• 2 cups shredded cabbage
• 1 lime, juiced
• 1/2 cup Mexican crema or sour cream
• 1 cup all-purpose flour
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• Fresh cilantro
• Diced tomatoes
• Sliced avocado

Begin by preparing the cabbage slaw: combine shredded cabbage with lime juice, a pinch of salt, and set aside to allow the flavors to meld. Mix the Mexican crema with a touch of lime juice and set aside.

Cut the fish into 2-inch strips, then prepare the coating by combining flour, cumin, chili powder, garlic powder, salt, and pepper in a shallow dish.

Heat oil in a large skillet over medium-high heat. Dredge fish pieces in the seasoned flour mixture, shaking off excess, and fry until golden brown and cooked through, about 3-4 minutes per side. While the fish cooks, warm the tortillas in a separate skillet or directly over a gas flame until slightly charred.

Assemble the tacos by placing fish strips in warm tortillas, topping with cabbage slaw, crema, cilantro, tomatoes, and avocado.

For best results, avoid overcrowding the pan when frying the fish, as this will lower the oil temperature and result in greasy, soggy fish. The tortillas should be warmed just before serving to maintain their pliability, and if preparing for a group, consider setting up a taco bar so everyone can customize their toppings according to their preferences.

20-Minute Scallops in White Wine

Minute Scallops in White Wine is a sophisticated yet surprisingly simple dish that combines the delicate sweetness of fresh sea scallops with the crisp notes of white wine. This elegant seafood preparation showcases the natural flavors of scallops while creating a light, buttery sauce that perfectly complements the tender meat.

Perfect for both casual dinners and special occasions, this recipe takes less than 15 minutes to prepare and cook, making it an excellent choice for busy weeknights when you want something impressive without spending hours in the kitchen. The key to success lies in using high-quality, fresh sea scallops and achieving the perfect sear while keeping the inside tender and juicy.

• 1 pound large sea scallops
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges

Pat the scallops dry with paper towels and season both sides with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the pan is very hot. Place the scallops in the pan, making sure they don't touch each other, and sear for 2-3 minutes on each side until golden brown. Remove the scallops from the pan and set aside.

In the same pan, add the shallots and garlic, cooking for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Add the remaining butter and let the sauce reduce for 1-2 minutes. Return the scallops to the pan, sprinkle with fresh parsley, and cook for an additional 30 seconds to warm through.

For best results, ensure your scallops are completely dry before cooking, as excess moisture will prevent proper searing. Choose "dry" scallops rather than "wet" scallops (which have been treated with phosphates), and bring them to room temperature before cooking. The pan should be very hot before adding the scallops, and resist the urge to move them around while they're searing – this will ensure you get that perfect golden-brown crust.