Food
30+ Scrumptious Seafood Recipes To Try This Summer
Published on July 12, 2022
You don’t need to live by the sea to enjoy great seafood dishes. From one-pan seafood paella on the BBQ to clam spaghetti and cheesy Korean lobster tails, we rounded up 30+ seafood recipes that are guaranteed to please.
Scroll down to see some of our best fish-forward dishes!
Marinated Shrimp
This recipe from iconic Ontario inn and restaurant Langdon Hall is an elevated take on shrimp cocktail. Rather than serving the shrimp whole, it’s turned into a tartare and the cocktail sauce is incorporated along with citrusy herbs and flowers.
Impress your guests this summer and try the recipe for Marinated Shrimp.
Steamed Vancouver Island Clams
Chef Maartyn Hoogeven may be from New Zealand, but he’s completely fallen in love with B.C. seafood — especially clams. The key to making the dish? The author behind Island Eats says to “purge” the clams by placing them in cold water for five to 10 minutes so they spit out any sand.
Try out the recipe here.
Za’atar Salmon And Tahini
Popular chef Yotam Ottolenghi is ready to introduce you to something you’ve probably never tried before: fish with tahini. According to the chef, “you’re in for a real treat.” This dish combines tahini with za’atar and sumac to create a creamy and nutty dish.
Check out the recipe here.
Speedy Fish Chowder
In NYT editor Sam Sifton’s recent cookbook, he shared his no-recipe recipe for fast (yet elegant) fish chowder. He highly recommends serving it with crusty bread!
Try your hand at the fish chowder recipe here.
Seafood Paella
A very special one-pan meal. Try to get the rice to crisp a little on the bottom for the coveted “socarrat.”
Get the recipe for Seafood Paella.
Brine-Boiled Lobster With Pistachio & Sumac Slaw
“Canadian Atlantic lobster is the best in the world,” says food expert Kristen Eppich. “I recently travelled all the way to Dubai, only to be offered Nova Scotia lobster as a delicacy. Rodney Clark of Rodney’s Oyster House in Toronto has been in business for 40 years and boils up about 375 pounds of lobster a week. We’re lucky enough at H&H to work just down the street from Rodney’s and they’ve agreed to share their secret brine recipe. The slaw is another of my favorites, with crunchy pistachios and zesty sumac — the perfect partner for rich lobster.”
Try the recipe for Brine-Boiled Lobster With Pistachio & Sumac Slaw.
Fish Tostadas With Sweet Pea Purée & Radishes
Tostadas are a great way to use up stale tortillas – so if you have some left over, fry them up! Can’t find halibut? Ask your fishmonger for a firm fish that holds up to grilling!
Get the recipe for Fish Tostadas With Sweet Pea Purée & Radishes.
Nova Scotia Seafood Chowder
A version of this recipe was introduced to The Canteen’s menu four years ago, and it’s been a crowd favorite ever since. “Chowder is considered to be a humble dish but, since moving to the East Coast almost 20 years ago, I’ve come to realize that it’s one of the best ways to showcase our amazing seafood,” says chef and co-owner Renée Lavallée. Her version has a light broth, and smoked seafood such as oysters and haddock give it a complex, deep flavor.
Get the recipe for Nova Scotia Seafood Chowder.
Prawn Rolls
“Getting fresh local shrimp in Vancouver is what makes our season,” says Jackie Kai Ellis, founder of Beaucoup Bakery & Cafe . “I remember being in Tofino and buying spot prawns from a fisherman’s boat. You rip the heads off and just throw them in the water and let the gulls take them. This is a West Coast version of a lobster roll, but with shrimp instead.”
Get the recipe for Prawn Rolls.
Sweet Corn & Cilantro Steamed Mussels
Prince Edward Island mussels are the eco-superstars of our oceans, which yield more than 50 million pounds a year. They’re also incredibly delicious, fast to cook and loaded with protein, vitamin C, iron, zinc and selenium. You can throw it together in half an hour, and it’s ideal for summer, when the sweet corn and bright cilantro complement the salty mollusk.
Get the recipe for Sweet Corn & Cilantro Steamed Mussels.
Grilled Branzino With Tarragon Gremolata Aioli
It’s simple: The hotter the grate, the less likely it is that food will stick. Preheat gas grills for a minimum of 10 minutes. For charcoal grills, coals need to be white hot — about 20 minutes of preheating. Having this level of heat means you can even cook foods with the most delicate exteriors, like whole fish, right on the grill. If you are cooking fish, brining it will help strengthen it before it hits the heat.
Get the recipe for Grilled Branzino With Tarragon Gremolata Aioli.
Cabo Cabo Shrimp Tostadas
“In this dish, I chose to use sustainably sourced U.S. wild shrimp from the Gulf of Mexico because their taste takes me back to the beautiful beaches, hot sun and fresh flavors of Mexico,” says chef Matt Dean Pettit. “Grab a margarita and you’ll be all set.”
Get the recipe for Cabo Cabo Shrimp Tostadas.
Lobster Mac-Daddy Burger
“This surf and turf burger absolutely rocks,” says Matt. “It makes me think of the special treats I’d crave as a kid, and this was definitely one of my top choices. I love how food can quickly transport you to another time and place simply because of a delicious memory.”
Get the recipe for Lobster Mac-Daddy Burger.
Buttery Crab Pasta With Golden Tomatoes & Chervil
“Most crab pastas don’t have enough crab — not this one,” says The New York Times columnist and Dinner in French cookbook author Melissa Clark. “It’s highly decadent and perfectly crabby.”
Get the recipe for Buttery Crab Pasta With Golden Tomatoes & Chervil.
Scandinavian Shrimp Salad
The classic combination of shrimp and dill on rye gets a crisp and creamy makeover as a salad.
Get the recipe for Scandinavian Shrimp Salad.
Roasted Cod With A Cilantro Crust
This is as close to fast food as you can get. It’s a 15-minute meal to make, beginning to end. Possibly even less time to eat. Any other meaty white fish works just as well here; sea bass or halibut, for example. Salmon also works well.
Get the recipe for Roasted Cod With A Cilantro Crust.
Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds & Ricotta
All you need is five minutes with Vancouver chef Ned Bell to share his enthusiasm for Canadian seafood. These days, the former Four Seasons chef is just as busy cooking in the kitchen as he is advocating for sustainable seafood with Ocean Wise and the Vancouver Aquarium. As a B.C. native, Ned is particularly passionate about wild salmon, pointing out that we’re the only place on the planet to have five species of it (chinook, chum, coho, pink and sockeye).
Get the recipe for Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds & Ricotta.
Oyster & Clam BBQ
“In France, they take a hoop from a wine barrel, put chicken wire over it to make a grilling basket for shellfish and put it right on the charcoal,” says chef and restauranteur Fred Morin. “I don’t care if we’re not from France or someplace by the sea, we’re going to live like that for the evening, you know?”
Get the recipe for Oyster & Clam BBQ.
Pappardelle Al Limone With Zucchini Ribbons & Shrimp
This traditional Italian dish has a creamy, citrusy flavor that pairs well with juicy sautéed shrimp.
Get the recipe for Pappardelle Al Limone With Zucchini Ribbons & Shrimp.
Crispy-Skin Pickerel With Field Peas & Pancetta
We’re blessed to have lots of freshwater lakes, rivers and streams in almost every region of Canada. With local and sustainable food top of mind these days, the proximity of our lakes and rivers means freshwater fish is often the most environmentally responsible seafood you’ll find. It tends to be more delicate in texture and flavor than saltwater fish, and its thinner skin makes it ideal for crispy-skin frying. This recipe calls for pickerel, but you could also use walleye, perch, white fish, trout or char.
Try the recipe for Crispy-Skin Pickerel With Field Peas & Pancetta.
La Palma’s Chilled King Salmon With Avocado & Citrus
Chef Craig Harding brines the salmon briefly before cooking to enhance its flavor. King salmon – also know as chinook – is seasonally available. So if you can’t find it, ask your fishmonger for a wild salmon that’s rich and fatty.
Get the recipes for La Palma’s Chilled King Salmon With Avocado & Citrus.
Clam Spaghetti
“For this Nightingale dish, we always use fresh spaghetti and B.C. Manila clams poached in fragrant clam stock,” says chef David Hawksworth. And we use fresh jalapeño, not chili flakes, because I like the way the heat hits you farther back in the throat. We finish it with lots of lemon juice and butter, and keep it loose. Spaghetti, clams, white wine and clam nectar all go so incredibly well together. No other dish has stayed on the menu as long as this one.”
Get the recipe for Clam Spaghetti.
Cheesy Korean Lobster Tails
This incredible Korean street food specialty, grilled cheesy lobster tails. They come together in a snap: serve two as a main or one as an appetizer.
Get the recipe for Cheesy Korean Lobster Tails.
Smoky Skillet Shrimp
This recipe is the love child of Shrimp Scampi and a Spanish-style shrimp tapas. Fast, delicious and saucy, these shrimp are best served with crusty bread.
Get the recipe for Smoky Skillet Shrimp.
Fried Steamer Clams
Outside of lobster rolls, the number-one menu item people look for when they visit the Maritimes is fried clams. Truly great fried clams require the right clam, the right batter and the right amount of respect. With this recipe, you can make your own.
Get the recipe for Fried Steamer Clams.
Asian Salmon Burgers
Wrapped in warm naan, a succulent salmon patty is stacked with silky avocado, pickled carrots and peppery cress. If you grill fish burgers over charcoal, add applewood chips to the coals for extra flavor.
Get the recipe for Asian Salmon Burgers.
Shrimp & Lobster Ravioli In Lemon Cream Sauce
Sounds decadent, right? It is, in the best way. If you don’t want to cook a whole lobster, take a shortcut and buy frozen lobster meat. It’s cooked, shelled and ready to go. Then just grab a few tails for garnish.
Get the recipe for Shrimp & Lobster Ravioli In Lemon Cream Sauce.
Baked Cod With Garlic & Herb Ritz Crumbs
“Tender white cod fillets are cooked in white wine and fresh lemon juice with a crunchy topping of old-fashioned Ritz crackers, panko crumbs and lemon zest,” says Ina Garten. “Very retro but so new and delicious!”
Get the recipe for Baked Cod With Garlic & Herb Ritz Crumbs.
Pintxos Of Grilled Shrimp, Mushroom Leek & Romesco
These colorful handhelds offer a burst of flavor in one bite.
Get the recipe for Pintxos Of Grilled Shrimp, Mushroom Leek & Romesco.
White Wine Clams With Herbs & Grilled Sourdough
“As people drop the empty shells into bowls, you hear that happy clicking – it’s the best dinner party sound,” says Toronto food entrepreneur Devin Connell. “I love that this dish takes a long time to eat; it encourages conversation. People are often intimidated by clams, but they’re the easiest thing to make.”
Get the recipe for White Wine Clams With Herbs & Grilled Sourdough.
Honey Butter Fish
“Most of the time fish is grilled or sautéed quickly over high heat,” says pitmaster Rodney Scott. “But if you cook a fish on a hot barbecue grill, it doesn’t have a chance to pick up all the smoke flavor. So I came up with this recipe to take advantage of the smoke and to also play with the yin and yang of the salty rib rub and the sweet honey butter.”
Get the recipe for Honey Butter Fish.
Surf & Turf Flank Skewers
Cubing the flank steak exposes more surface area to the marinade, which helps thicker pieces get juicy and tender.
Get the recipe for Surf & Turf Flank Skewers.
Pistachio-Crusted Salmon
“Fish and chips is one of my favorite meals, but to keep things a little bit lighter, this pistachio panko crust adds the perfect element of crunch without it being too heavy,” says food blogger and TV personality Abbey Sharp.
Get the recipe for Pistachio-Crusted Salmon.
Ceviche Verde
This is a fresh, bright-tasting white fish ceviche that’s full of flavor.
Get the recipe for Ceviche Verde.
Crispy Crabless Cakes
There are a lot of vegan crab cake recipes made from artichokes or hearts of palm floating around, and while they’re all pretty delicious, this one has been tried and tested by many former seafood addicts who claim they’d rather eat this than the real thing any day!
Get the recipe for Crispy Crabless Cakes.