10 Grilled Seafood Recipes to Make Before Summer Ends

10 Grilled Seafood Recipes to Make Before Summer Ends

ByRuby Grace

Hi friends! Summer is flying by, so let’s make the most of it! I’m sharing my 10 favorite grilled seafood recipes. These dinners are healthy, super easy, and packed with Mediterranean flavor. Perfect for warm summer nights when you want something delicious without spending hours in the kitchen.

Complete Recipe List

  1. Grilled Cod with Pistachio-Herb Salsa – Easy cod with a zesty, nutty green salsa.
  2. How to Grill Salmon – Perfect, flaky salmon with no sticking and no drying out.
  3. Grilled Salmon with Mango Salsa – Juicy marinated salmon topped with sweet mint-mango salsa.
  4. Grilled Swordfish with a Mediterranean Twist – Garlic and warm spices make this swordfish extra special.
  5. Grilled Cod, Gyro-Style – Flaky fish wrapped in pita with lemon basil sauce.
  6. Grilled Shrimp Foil Packets with Vegetables – Shrimp and veggies cooked in foil with garlic lemon sauce.
  7. Cilantro Lime Shrimp – Zesty, garlicky shrimp ready in 20 minutes.
  8. Grilled Scallops with Mediterranean Tomato Salsa – Buttery scallops done in 5 minutes with fresh salsa.
  9. Grilled Garlic-Parmesan Shrimp – Cheesy, garlicky shrimp ready in 10 minutes.
  10. Easy Mediterranean Shrimp Kabobs – Fun skewers perfect for parties or quick dinners.

5 Favorite Grilled Fish Recipes

These recipes keep things simple. We let the grill do the work and add fresh Mediterranean flavors that make the fish taste amazing!

1. Grilled Cod with Pistachio-Herb Salsa

Whether you have never grilled cod before or you do it all the time, this recipe is a winner! You do not even need to marinate the fish. We just grill it and top it with a zesty salsa made with mint, parsley, and pistachios. It is so good! Grill some zucchini on the side for a quick salad.

Ready in: 25 minutes
Serves: 4

What You Need:

For the cod:

  • 4 cod fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges

For the pistachio-herb salsa:

  • 1 cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup pistachios, chopped
  • 1 small garlic clove, minced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your grill to medium high heat, about 400 to 450°F.
  2. Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
  3. In a small bowl, make the salsa. Combine the parsley, mint, pistachios, garlic, olive oil, lemon juice, salt, and pepper. Stir well and set aside.
  4. Place the cod on the grill. Cook for 3 to 4 minutes per side. The fish should be opaque and flake easily with a fork.
  5. Remove from the grill and serve immediately with a big spoonful of pistachio-herb salsa on top. Add lemon wedges on the side.

Why everyone loves it: The crunchy, herby salsa makes simple cod taste like a fancy restaurant meal. It is fresh, fast, and foolproof!

Pro tip from Ruby: Double the salsa and keep it in the fridge. It is also amazing on chicken, rice bowls, or even spread on toast!

2. How to Grill Salmon

Grilling salmon can seem tricky, but this recipe shows you exactly how to do it. No sticking to the grill and no dry fish! Just perfect, flaky salmon. Serve it with a big, bold Grilled Romaine Salad with corn and tomatoes.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, skin on, about 6 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lemon, cut into wedges

How to Make It:

  1. Preheat your grill to medium high heat, about 400 to 450°F.
  2. Pat the salmon fillets completely dry with paper towels. This is the secret to crispy skin!
  3. Brush the salmon all over with olive oil. Season both sides generously with salt and pepper.
  4. Place the salmon on the grill skin side down first. Close the lid and cook for 4 to 6 minutes.
  5. Carefully flip the salmon using a thin metal spatula. Cook for another 2 to 4 minutes, depending on how thick your fillets are.
  6. The salmon is done when it flakes easily with a fork and is opaque all the way through.
  7. Serve immediately with lemon wedges.

Why everyone loves it: Once you learn this method, you will never be scared to grill salmon again. It comes out perfect every single time!

Pro tip from Ruby: Clean your grill grates really well before you start. A clean grill means zero sticking!

3. Grilled Salmon with Mango Salsa

This is a family favorite! A super easy marinade makes the salmon juicy and flavorful in under 30 minutes. The rich, savory salmon tastes amazing with the sweet, minty mango salsa. Add a side of Mediterranean Couscous Salad for a colorful dinner.

Ready in: 30 minutes
Serves: 4

What You Need:

For the salmon:

  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the mango salsa:

  • 1 large ripe mango, peeled and diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons lime juice
  • Salt to taste

How to Make It:

  1. In a small bowl, mix the olive oil, garlic, oregano, salt, and pepper. Brush this mixture all over the salmon fillets. Let them sit for 15 minutes.
  2. Preheat your grill to medium high heat.
  3. While the salmon marinates, make the salsa. In a medium bowl, combine the mango, red onion, mint, cilantro, jalapeño, lime juice, and a pinch of salt. Stir gently and set aside.
  4. Place the salmon on the grill skin side down. Cook for 4 to 6 minutes.
  5. Flip carefully and cook for another 2 to 4 minutes until the salmon is flaky and cooked through.
  6. Serve the salmon with a big scoop of fresh mango salsa on top.

Why everyone loves it: Sweet and savory together is always a winner. This salsa is like summer in a bowl!

Pro tip from Ruby: If mango is not in season, use peaches or pineapple instead. Both are delicious!

4. Grilled Swordfish with a Mediterranean Twist

This quick swordfish recipe is simple but special. We marinate it in olive oil, garlic, and warm, cozy spices. It is a very flexible main dish, but these Middle Eastern spices taste incredible with a fresh Shirazi Salad or Fattoush.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 swordfish steaks, about 6 to 8 ounces each, 1 inch thick
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon, cut into wedges

How to Make It:

  1. In a small bowl, whisk together the olive oil, garlic, cumin, coriander, smoked paprika, salt, and pepper.
  2. Place the swordfish steaks in a shallow dish. Pour the marinade over them and turn to coat both sides. Let them marinate for 15 minutes at room temperature.
  3. Preheat your grill to medium high heat.
  4. Remove the swordfish from the marinade and place on the hot grill. Cook for 4 to 5 minutes per side.
  5. The swordfish is done when it is opaque throughout and firm to the touch.
  6. Serve immediately with fresh lemon wedges.

Why everyone loves it: Swordfish is meaty and holds up beautifully on the grill. The warm spices make it feel cozy and special.

Pro tip from Ruby: Do not over-marinate swordfish! The acid in the lemon can start to cook the fish and make it mushy. 15 minutes is perfect.

5. Grilled Cod, Gyro-Style

Craving an easy, healthy fish dinner? You will love this cod! We use a simple spice rub and a lemony basil sauce to make the crispy, flaky fish taste like it is from a fancy restaurant. It is a full meal in one, so you do not need sides. But who says no to a frozen fruit Granita for dessert?

Ready in: 30 minutes
Serves: 4

What You Need:

For the cod:

  • 4 cod fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the lemon basil sauce:

  • 1 cup plain Greek yogurt
  • ¼ cup fresh basil, finely chopped
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • Salt to taste

For serving:

  • 4 warm pita breads
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 cup shredded romaine lettuce

How to Make It:

  1. Pat the cod fillets dry with paper towels. Brush with olive oil and season with oregano, garlic powder, salt, and pepper.
  2. In a small bowl, make the lemon basil sauce. Mix together the Greek yogurt, basil, lemon juice, garlic, and salt. Stir well and set aside.
  3. Preheat your grill to medium high heat.
  4. Grill the cod for 3 to 4 minutes per side until golden and flaky.
  5. Warm the pita bread on the grill for about 30 seconds per side.
  6. To serve, spread lemon basil sauce on each pita. Add flaked cod, tomatoes, red onion, and lettuce. Fold and enjoy!

Why everyone loves it: Fish gyros are fun to eat and so much lighter than regular gyros. The creamy lemon basil sauce is absolutely dreamy!

Pro tip from Ruby: Warm pita makes everything better. Pop them on the grill for a few seconds right before you serve dinner!

5 Best Grilled Shellfish and Shrimp Recipes

Shellfish cooks in just a few minutes, so dinner is ready before you know it! I make grilled shrimp all the time because it is so easy. And when I want a fancy date night at home, I go for scallops. These 5 recipes are simple, flavorful, and shockingly quick.

6. Grilled Shrimp Foil Packets with Vegetables

Fresh veggies and shrimp are tossed in a garlic, lemon, and white wine sauce. Then we wrap everything in foil and throw it on the grill. These packets are ready in just 30 minutes and come out tender, smoky, and perfect. Throw some pita bread on the grill to serve alongside with a crisp Greek salad!

Ready in: 30 minutes
Serves: 4

What You Need:

  • 1 pound large shrimp, peeled and deveined
  • 1 medium zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • ¼ cup dry white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Cut 4 large sheets of heavy duty aluminum foil, about 12 by 18 inches each.
  3. In a large bowl, combine the shrimp, zucchini, yellow squash, bell pepper, red onion, and garlic.
  4. In a small bowl, whisk together the olive oil, white wine, lemon juice, oregano, salt, and pepper. Pour over the shrimp and vegetables and toss to coat everything evenly.
  5. Divide the shrimp and vegetable mixture evenly among the 4 foil sheets, placing it in the center.
  6. Fold the foil over the mixture and crimp the edges tightly to seal each packet.
  7. Place the foil packets on the hot grill. Close the lid and cook for 12 to 15 minutes.
  8. Carefully open one packet to check if the shrimp are pink and cooked through and the vegetables are tender.
  9. Sprinkle with fresh parsley and serve with lemon wedges. Be careful of the hot steam when you open the packets!

Why everyone loves it: Dinner cooks all together in one little package. Plus, there is almost no cleanup!

Pro tip from Ruby: Let everyone open their own packet at the table. The steam smells amazing and it is so fun!

7. Cilantro Lime Shrimp

This easy cilantro lime shrimp recipe is an absolute game-changer. My secret to the juicy texture and incredible flavor is my roasted garlic sauce. Think zesty citrus, a bold amount of garlic, and a hint of spice, all coming together in just 20 minutes. It is weeknight-friendly but fancy enough for a crowd. Pair with grilled veggies and your favorite grain.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon lime zest
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Lime wedges for serving

How to Make It:

  1. In a large bowl, combine the olive oil, garlic, lime zest, lime juice, cilantro, salt, black pepper, and red pepper flakes.
  2. Add the shrimp to the bowl and toss to coat. Let them marinate for 10 minutes at room temperature.
  3. Preheat your grill to medium high heat.
  4. If using wooden skewers, soak them in water for 20 minutes first. Thread the shrimp onto the skewers.
  5. Place the shrimp skewers on the grill. Cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and slightly charred.
  6. Do not overcook! Shrimp turn rubbery very fast.
  7. Serve immediately with extra lime wedges and more fresh cilantro.

Why everyone loves it: This shrimp is bursting with bright, zesty flavor. It is garlicky, limey, and absolutely irresistible!

Pro tip from Ruby: Save a few cilantro leaves to sprinkle on top right before serving. It looks pretty and tastes even fresher!

8. Grilled Scallops with Mediterranean Tomato Salsa

Tender, buttery, and bursting with flavor, these grilled scallops are ready in just 5 minutes on your grill pan or outdoor grill! Paired with my Mediterranean fresh tomato salsa, these scallops make for a quick dinner that feels even fancier than your favorite restaurant.

Ready in: 20 minutes
Serves: 4

What You Need:

For the scallops:

  • 1½ pounds large sea scallops
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges for serving

For the Mediterranean tomato salsa:

  • 2 cups cherry tomatoes, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup cucumber, finely diced
  • ¼ cup Kalamata olives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste

How to Make It:

  1. Pat the scallops completely dry with paper towels. This is very important for getting a good sear!
  2. Remove the small side muscle from each scallop if it is still attached.
  3. Brush the scallops with olive oil and season with salt and pepper.
  4. In a medium bowl, make the salsa. Combine the tomatoes, red onion, cucumber, olives, parsley, mint, olive oil, red wine vinegar, salt, and pepper. Stir gently and set aside.
  5. Preheat your grill to medium high heat.
  6. Place the scallops on the grill, making sure they are not touching each other. Cook for 2 to 3 minutes per side until they are golden brown and opaque in the center.
  7. Do not move the scallops while they are cooking! Let them get a nice crust.
  8. Serve the scallops immediately with a big spoonful of tomato salsa on top and lemon wedges on the side.

Why everyone loves it: Scallops feel super fancy, but they are actually one of the fastest things to cook. The fresh salsa makes everything pop!

Pro tip from Ruby: Look for dry-packed scallops, not wet-packed. Wet scallops have added water and will not sear properly. Dry scallops give you that beautiful golden crust!

9. Grilled Garlic-Parmesan Shrimp

Ready in 10 minutes or less, this easy grilled shrimp recipe makes for a fantastic appetizer on its own or a light dinner over cooked pasta, Greek Lemon Rice, or with Grilled Vegetable Kabobs on the side. No matter what, it always hits the spot!

Ready in: 10 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

How to Make It:

  1. Preheat your grill to medium high heat.
  2. In a large bowl, combine the olive oil, garlic, Parmesan cheese, oregano, salt, and pepper.
  3. Add the shrimp and toss to coat them evenly.
  4. Thread the shrimp onto soaked wooden skewers or metal skewers.
  5. Place the skewers on the hot grill. Cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and have nice grill marks.
  6. Remove from the grill and sprinkle with fresh parsley.
  7. Serve immediately with lemon wedges.

Why everyone loves it: Shrimp and garlic and cheese? Yes please! This one is always the first to disappear at parties.

Pro tip from Ruby: Use freshly grated Parmesan from a block. It melts better and tastes so much more flavorful than the stuff in the green can!

10. Easy Mediterranean Shrimp Kabobs

These kabobs can double as an appetizer for a big party or dinner next to your favorite side or salad. And if the weather puts a damper on your plans, you can totally grill them indoors on a grill pan. Serve with a side of Garlic Aioli for dipping.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 zucchini, cut into ½-inch rounds

For the marinade:

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the garlic aioli:

  • ½ cup mayonnaise
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • Salt to taste

How to Make It:

  1. If using wooden skewers, soak them in water for 20 minutes.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  3. Add the shrimp and vegetables to the bowl. Toss to coat everything evenly. Let marinate for 15 minutes.
  4. In a small bowl, make the aioli. Mix together the mayonnaise, garlic, lemon juice, and salt. Refrigerate until ready to serve.
  5. Preheat your grill to medium high heat.
  6. Thread the shrimp and vegetables onto the skewers, alternating between shrimp, bell peppers, onion, and zucchini.
  7. Place the skewers on the grill. Cook for 2 to 3 minutes per side until the shrimp are pink and opaque and the vegetables are tender with nice char marks.
  8. Serve hot with garlic aioli for dipping.

Why everyone loves it: Kabobs are so much fun! Everyone loves food on a stick. The aioli is creamy, garlicky, and the perfect dip.

Pro tip from Ruby: Do not crowd the shrimp on the skewers. Leave a little space between each piece so they cook evenly and get nice and charred on all sides!

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