Delicious examples of 3 grilled seafood recipes for summer

The best examples of 3 grilled seafood recipes for summer

When people ask for examples of 3 grilled seafood recipes for summer, I always start with a simple trio:

• Juicy citrus-garlic shrimp skewers
• Charred lemon herb salmon fillets
• Smoky grilled white fish for tacos

Together, these give you a fast appetizer, a main dish, and a fun, customizable taco option. They also use three different techniques: skewering, direct grilling, and flaking fish for tacos, which means you’ll learn skills you can reuse with almost any seafood.

Below, you’ll find a detailed example of each recipe, plus easy variations and serving ideas. By the end, you’ll have more than just three recipes—you’ll have a playbook you can adapt all summer.

Example 1: Citrus-Garlic Grilled Shrimp Skewers

If you want fast, flavorful seafood, shrimp skewers are one of the best examples of 3 grilled seafood recipes for summer because they cook in minutes and work as either an appetizer or a main course.

Ingredients (serves 4)

• 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on
• 3 tablespoons olive oil
• Zest and juice of 1 large lemon
• Zest and juice of 1 lime
• 3 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1–2 tablespoons chopped fresh cilantro or parsley
• Optional heat: 1/4 teaspoon red pepper flakes or a pinch of cayenne
• Metal or soaked wooden skewers

Step-by-step instructions

1. Mix the marinade
   In a medium bowl, whisk together olive oil, lemon zest and juice, lime zest and juice, garlic, smoked paprika, cumin, salt, pepper, and red pepper flakes if using.

2. Marinate the shrimp
   Pat shrimp dry with paper towels. Toss them in the marinade until evenly coated. Let sit in the refrigerator for 15–30 minutes. Shrimp are delicate; longer marinating can start to affect the texture.

3. Preheat the grill
   Heat a gas or charcoal grill to medium-high (about 400–425°F). Clean and oil the grates so the shrimp don’t stick.

4. Skewer the shrimp
   Thread shrimp onto skewers, curling them into a “C” shape. Leave a little space between each so they cook evenly.

5. Grill
   Place skewers over direct heat. Grill 2–3 minutes per side, until shrimp are opaque and just firm. Don’t overcook; they go from perfect to rubbery quickly.

6. Finish and serve
   Transfer to a platter, sprinkle with fresh cilantro or parsley, and taste for salt. Serve with extra lemon and lime wedges.

Real-life serving ideas

Here are a few examples include how to use these shrimp:

• Piled over a simple grilled corn salad with cherry tomatoes and avocado
• Tucked into warm tortillas with shredded cabbage and a drizzle of chipotle mayo
• Served alongside grilled vegetables and rice for a light dinner
• Chilled and sliced over a big summer salad for meal prep lunches

According to current food safety guidance from the USDA, shrimp should be cooked until opaque and firm and reach a safe internal temperature of 145°F in the thickest part.¹

Example 2: Grilled Lemon Herb Salmon Fillets

Salmon is another standout when people look for the best examples of 3 grilled seafood recipes for summer because it’s rich, forgiving, and pairs beautifully with bright herbs and citrus.

Ingredients (serves 4)

• 4 salmon fillets (about 6 ounces each), skin on
• 2 tablespoons olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon (save the other half for serving)
• 2 teaspoons Dijon mustard
• 2 teaspoons honey or maple syrup
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Step-by-step instructions

1. Prep the salmon
   Pat salmon fillets dry. Check for pin bones and remove any with tweezers.

2. Make the lemon herb glaze
   In a small bowl, whisk olive oil, lemon zest, lemon juice, Dijon, honey, dill, parsley, salt, and pepper.

3. Season the fillets
   Brush the salmon generously with the lemon herb mixture, coating both flesh and skin sides.

4. Preheat the grill
   Heat grill to medium (about 375°F). Clean the grates well and oil them. Salmon skin sticking is the enemy here, so don’t skip this.

5. Grill skin-side down
   Place salmon fillets skin-side down over direct heat. Close the lid and cook for about 6–8 minutes, depending on thickness. The skin will crisp and help protect the flesh.

6. Finish gently
   You can either:

   • Cook entirely skin-side down until the fish is just opaque and flakes easily, or
   • Carefully flip for the last 1–2 minutes to get light grill marks on the top.

   Salmon is generally safe and best in flavor around 125–130°F for medium, though the USDA recommends 145°F for fish.¹ Use your judgment and a food thermometer for guests who need fully cooked fish.

7. Serve
   Squeeze fresh lemon over the top, sprinkle on a bit more dill and parsley, and serve immediately.

Easy flavor variations

Here are more real examples of how to tweak this grilled salmon:

• Mediterranean-style: Add minced garlic and a pinch of dried oregano; serve with grilled zucchini and a tomato-cucumber salad.
• Maple-soy: Swap lemon for lime, use soy sauce instead of Dijon, and bump up the honey for a sweet-savory glaze.
• Spicy harissa: Stir a spoonful of harissa paste into the olive oil and lemon mixture for a smoky kick.

Any of these can stand in as another example of grilled seafood for summer if you want to keep the method but change the flavor profile.

Example 3: Garlic-Lime Grilled Fish Tacos

If you want a recipe that feeds a crowd without a ton of fuss, grilled fish tacos are one of the best examples of 3 grilled seafood recipes for summer. You can set out toppings and let everyone build their own.

Ingredients (serves 4–6)

For the fish

• 1 1/2–2 pounds firm white fish (mahi-mahi, cod, halibut, snapper, or tilapia)
• 3 tablespoons olive oil
• Zest and juice of 2 limes
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For serving

• 12–16 small corn or flour tortillas, warmed
• 2 cups finely shredded cabbage or coleslaw mix
• 1 ripe avocado, sliced or diced
• 1/2 cup chopped cilantro
• 1/4 cup finely diced red onion
• Lime wedges

Quick lime crema (optional but highly recommended)

• 1/2 cup plain Greek yogurt or sour cream
• Juice of 1 lime
• Pinch of salt
• Pinch of chili powder

Step-by-step instructions

1. Marinate the fish
   In a shallow dish, whisk olive oil, lime zest and juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add fish and coat well. Marinate in the refrigerator for 20–30 minutes.

2. Make the lime crema
   Stir together yogurt or sour cream, lime juice, salt, and chili powder. Refrigerate until serving.

3. Preheat the grill
   Heat grill to medium-high (400–425°F). Clean and oil the grates. For flaky fish like cod, you can also use a grill basket or a piece of heavy-duty foil brushed with oil.

4. Grill the fish
   Place fish on the grill. Cook 3–4 minutes per side, depending on thickness, until it flakes easily with a fork and reaches at least 145°F internally.¹

5. Flake and assemble
   Transfer the fish to a platter and gently flake into large chunks. Serve with warm tortillas, cabbage, avocado, cilantro, red onion, lime wedges, and lime crema.

Taco bar ideas

Here are examples include how to set this up for different groups:

• Family night: Keep toppings simple—cabbage, cheese, avocado, and mild salsa.
• Friends over for drinks: Add pickled red onions, grilled corn kernels, and a spicy salsa verde.
• Healthy-ish meal prep: Skip the tortillas and serve the grilled fish over shredded cabbage, black beans, and corn with a drizzle of the lime crema.

This taco recipe is a perfect example of how one grilled fish base can become multiple meals throughout the week.

More ideas and variations: expanding beyond 3 recipes

Once you’ve tried these examples of 3 grilled seafood recipes for summer, it’s easy to branch out. Here are more real examples you can spin off from the same techniques:

• Grilled shrimp and pineapple skewers using the citrus-garlic marinade, adding pineapple chunks and red onion.
• Cedar plank salmon based on the lemon herb salmon, cooked on a soaked cedar plank for a gentle, smoky flavor.
• Grilled tuna steaks marinated in soy sauce, ginger, and sesame oil, seared hot and fast like a steak.
• Grilled scallops brushed with garlic butter and skewered so they don’t fall through the grates.
• Grilled clams or mussels in a foil packet with white wine, garlic, and herbs, served with crusty bread.
• Grilled lobster tails split and brushed with lemon-garlic butter—fancier, but still built on the same basic grilling skills.

All of these are natural extensions of the main examples of 3 grilled seafood recipes for summer you’ve just learned. Once you can manage heat, timing, and a simple marinade, the rest is just changing flavors.

Current trends in grilled seafood for 2024–2025

If you like staying on top of food trends, here are a few things happening right now that you can fold into these recipes:

• Global flavors at home: Home cooks are reaching for gochujang, miso, harissa, and peri-peri sauces to marinate seafood. Try swapping half the lemon herb glaze on the salmon with miso paste for a deeper umami flavor.
• Health-focused grilling: Many people are leaning on seafood for heart-healthy fats and lean protein. The American Heart Association highlights fish—especially fatty fish like salmon—as part of a heart-smart eating pattern.²
• Sustainable choices: More shoppers are paying attention to where their seafood comes from. Look for certifications like the Marine Stewardship Council (MSC) blue label, or check resources like NOAA Fisheries for guidance on sustainable species in your region.³
• Smaller grills, big flavor: With more people grilling on balconies or small patios, compact gas and electric grills are getting better. All three of these examples translate easily to smaller grills—just watch your heat zones and avoid overcrowding.

These trends fit neatly with the three core recipes here, giving you modern, flexible examples of 3 grilled seafood recipes for summer that feel current without being fussy.

FAQ: examples of grilled seafood recipes and tips

What are some other examples of grilled seafood recipes similar to these?

Beyond the main examples of 3 grilled seafood recipes for summer here, similar ideas include grilled swordfish with a lemon-caper butter, grilled shrimp Caesar salad, and grilled mussels in foil packets with garlic and herbs. All use the same basic approach: moderate heat, a flavorful marinade or seasoning, and careful timing.

Can I use frozen seafood for these recipes?

Yes, as long as you thaw it safely. The USDA recommends thawing seafood in the refrigerator overnight or under cold running water, not on the counter.⁴ Pat it very dry before marinating so the flavors can stick and the seafood can sear instead of steam.

What is a good example of a marinade that works for both shrimp and fish?

A simple example of a versatile marinade: olive oil, lime juice, minced garlic, chili powder, cumin, salt, and a touch of honey. It works beautifully on shrimp skewers, white fish for tacos, and even salmon.

How do I keep seafood from sticking to the grill?

Dry the seafood thoroughly, oil the grates, and preheat the grill properly. Don’t move the fish or shrimp too early; once a good sear forms, it will naturally release more easily. For very delicate fish, use a grill basket or an oiled piece of foil.

Are grilled seafood recipes healthy?

Generally, yes. Grilling lets fat drip away, and seafood is typically rich in protein and, in the case of salmon and similar fish, omega-3 fatty acids. For more background on the health aspects of seafood, you can check resources from the National Institutes of Health and the American Heart Association.²

If you start with these three dishes—shrimp skewers, lemon herb salmon, and grilled fish tacos—you’ll have reliable, flavorful examples of 3 grilled seafood recipes for summer that you can cook on repeat. From there, it’s just a matter of swapping herbs, spices, and sauces to create your own favorite versions.