Great seafood from the grill
Whole grilled fish, shrimp skewers, salmon burgers, and more mouth-watering dishes
Indian-Spiced Sockeye and Grilled Potato Salad
The potatoes get crisp at the edges, making this dish a little like fish and chips.
Whole Grilled Sea Bass with Chimichurri Sauce
If you love grilled fish, consider a grilling basket, which makes fish easier to turn and keeps it in tact when you're moving it around.
Whole Grilled Trout with Romesco
Grilling tip: Insert a thin knife into the thickest part of the fish and leave it for 30 seconds. Remove it and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill the fish another 2 to 5 minutes.
Recipe: Whole Grilled Trout with Romesco
Salt-cured Ouzo Shrimp
Another secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in their juiciness and sweetness. We love the shrimp with a two-punch licorice hit of anise seeds and ouzo.
Recipe: Salt-cured Ouzo Shrimp
Grilled Oysters with Chipotle Glaze
A spicy glaze makes these oysters really stand out from the crowd.
This refreshing dinner salad is perfect for those hot summer nights when only salad will do. We particularly love its fresh tomato vinaigrette. (Look for wild Alaska salmon when grocery shopping.)
Recipe: Grilled-Salmon Salad
Seared Tuna with Papaya Salsa
Tropical fruit salsa and peppery ahi tuna steaks make this an easy ― and stylish! ― dinner.
Recipe: Seared Tuna with Papaya Salsa
Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Firm, meaty rainbow trout is one of our most sustainably raised fish. In the U.S., it's grown on clean, well-managed farms in Idaho. This grilled version is finished with a crispy, crunchy nut-studded topping with lots of lemony zip.
These succulent grilled shrimp get their kick minty-lime kick from a cocktail-inspired marinade. (When shopping, look for U.S.-farmed or wild-caught shrimp.)
Recipe: Mojito Shrimp
Grilled Ahi Citrus Salad
The light, refreshing zing of citrus pairs perfectly with lightly charred ahi for a sophisticated dinner. Try it with a glass of Sauvignon Blanc or Pinot Gris.
Recipe: Grilled Ahi Citrus Salad
Skewered Swordfish with Bay and Lemon
Classic California flavors ― bay and lemon ― set off perfect cubes of meaty swordfish in this vintage Sunset recipe.
Double Salmon Burgers
As if a luscious patty of salmon wasn't enough, we upped the ante with smoked salmon cream cheese spread on the buns.'
Recipe: Double Salmon Burgers
Halibut Kebabs with Grilled Bread and Pancetta
This one is an absolute favorite in Sunset’s test kitchen. We just can’t get enough of the simple combination of crusty grilled bread, fresh rosemary, and succulent halibut.
We love this basic salmon recipe with its sweet, mustardy glaze. Clean-up is a breeze too; it cooks on heavy-duty foil.
Recipe: Barbecued Salmon
Spicy Soy-Ginger Grilled Striped Bass with Asparagus
A sweet and spicy ginger sauce is drizzled over perfectly grilled striped bass and tender-crisp asparagus in this succulent recipe.
Grilled Shrimp with Romesco Sauce
Romesco sauce ― a sweet bell pepper–based sauce with almonds and hits of tangy vinegar ― is a perfect complement for sweet, delicate shrimp.
Javanese Sambal with Grilled Shrimp
Rich and spicy, these grilled shrimp will wake up your taste buds. Serve it with a refreshing yogurt drink on the side.
Ouzo-Rosemary Shrimp on Lemon Orzo
This made-for-eating-outdoors dinner combines bright citrus with the sharp, herbal notes of rosemary and ouzo.
Grilled Shrimp with Lemon-Pesto Rice
Prepared pesto makes this dish super-fast to prepare, and lemon adds a light, fresh note.
Grilled Lemon-Dill Salmon with Cucumber Salad
Western salmon meets Scandinavia in this light, refreshing recipe, bursting with lemony zing and fresh, green dill.
Grilled Mussels with Cilantro Bath
Chef Christian Graves, from Jsix Restaurant in San Diego, loves how well the grilled flavor of the mussels pairs with the coolness of the cucumber and the spicy hit of the chiles. He prefers ‘Corno di Toro’ chiles for his recipe, but you can also use Fresnos.
Salmon with Bay, Orange, and Porcini
This aromatic main course, created by John Fink of Bay Area catering company The Whole Beast, uses fresh homegrown bay leaves, but dried ones work too.