10+ Seafood Recipes You’ll Love to Try Tonight

If you love tasty meals, seafood recipes are an awesome way to shake up your cooking routine. Seafood dishes are usually quick, healthy, and packed with flavor.

Whether you prefer fish, shellfish, or just about anything from the ocean, you’ll find easy recipes that fit your taste and schedule.

Cooking seafood can feel intimidating at first, but with the right ingredients and a few simple steps, it’s honestly pretty fun. You can whip up meals that match your vibe—light and fresh, or a little more hearty.

Seafood recipes give you all kinds of options to play with in your kitchen.

1) Crab-Stuffed Salmon

Crab-stuffed salmon is a clever way to get two delicious seafood flavors in one dish. You just fill salmon fillets with a mix of crab meat and seasonings.

It’s easy enough for a weeknight but looks fancy enough for guests. Cream cheese, lemon juice, and a few spices really boost the filling.

Bake the salmon at 375°F (190°C) so the fish cooks through and the filling stays moist. You’ll have dinner ready in about 30 minutes.

This dish feels a little special without being a hassle. It’s great with a side of veggies or a crisp salad.

Ingredients

• 2 large salmon filets (about 16 oz each)
• 8 oz jumbo lump crab meat
• 4 oz cream cheese
• 2 tbsp lemon juice
• 1/2 lb shrimp (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix crab meat, cream cheese, lemon juice, salt, and pepper.
3. Cut a pocket in each salmon filet.
4. Stuff the pocket with the crab mixture.
5. Place salmon on a baking sheet.
6. Bake for 20-25 minutes until cooked through.

2) Honey Walnut Shrimp

Honey walnut shrimp is one of those dishes that feels like a treat. You get crispy shrimp, a sweet creamy sauce, and candied walnuts for crunch.

Fry the shrimp until golden, toss them in a honey-mayo sauce, and add those sweet walnuts. The combo is hard to beat.

Serve it with rice or some steamed veggies if you want a full meal. It’s a fun way to enjoy seafood with a little sweetness.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/2 cup white sugar
• 1/2 cup water
• Walnuts for candying
• Oil for frying

Cooking Instructions

1. Mix mayonnaise and honey for the sauce.
2. Boil sugar and water to candy walnuts. Fry walnuts in oil heated to 300°F (150°C) until crispy.
3. Fry shrimp in oil at 350°F (175°C) until golden.
4. Toss shrimp in honey sauce.
5. Add candied walnuts and serve warm.

For more details on this recipe, check Dad’s Honey Walnut Shrimp.

3) One-Pot Miso-Turmeric Salmon

This one-pot miso-turmeric salmon is as easy as it gets and packs a ton of flavor. You cook the salmon right on top of coconut rice, letting everything soak up those good flavors.

Turmeric brings a warm color and gentle spice, while miso adds salty depth. You only need one pot, so cleanup is a breeze.

It works for busy nights when you want comfort food but don’t want to fuss. Toss in some greens like gai lan or spinach if you’re feeling it.

Coconut milk makes the rice creamy and goes perfectly with the fish. It’s a balanced meal with very little effort.

Ingredients

• 2 cups jasmine rice
• 1 (15-ounce) can full-fat coconut milk
• 4 salmon fillets
• 2 tbsp white miso paste
• 1 tsp turmeric powder
• 4 scallions, thinly sliced
• Salt and pepper to taste

Cooking Instructions

1. Rinse the rice and place it in a large pot.
2. Add coconut milk and the same amount of water, then stir in turmeric, salt, and pepper.
3. Bring to a boil, then reduce to a simmer.
4. Place salmon fillets on top of the rice, spreading miso paste over each piece.
5. Cover and cook for 15-20 minutes until rice is tender and salmon is cooked through.
6. Garnish with scallions before serving.

4) Grilled Fish Tacos

Grilled fish tacos are light, fresh, and a little bit addictive. Start by marinating your fish with chili powder, cumin, garlic, and lime juice.

Once the fish is grilled and flaky, tuck it into warm tortillas. Top with cabbage, pico de gallo, and a creamy sauce.

If you’re into spicy, try these with jalapeño corn slaw. Grilling the fish gives it a smoky edge that works well with the bright toppings.

Ingredients

• 1 pound of firm white fish (cod, tilapia)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 clove garlic, minced
• Juice of 1 lime
• Small cabbage, shredded
• Pico de gallo
• 6 small tortillas
• ½ cup mayonnaise
• 1 tablespoon hot sauce

Cooking Instructions

1. Mix chili powder, cumin, garlic, and lime juice in a bowl.
2. Marinate fish in the mixture for 15-20 minutes.
3. Preheat grill to 400°F (204°C).
4. Grill fish for 3-4 minutes per side until flaky.
5. Warm tortillas on the grill for 30 seconds each.
6. Mix mayonnaise with hot sauce to make a sauce.
7. Assemble tacos with fish, cabbage, pico de gallo, and sauce.

5) Mediterranean Seafood Skillet

This Mediterranean seafood skillet comes together fast and tastes like summer. It’s loaded with fresh flavors—think olives, tomatoes, and garlic.

You can toss in whatever seafood you have, like shrimp, cod, or mussels. Chickpeas add some heft and texture.

Cooking everything in one pan means fewer dishes (love that). Serve it with crusty bread or a simple salad.

Ingredients:

• 1 lb mixed seafood (shrimp, cod, mussels)
• 1 cup chickpeas
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup olives, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Stir in cherry tomatoes and olives; cook for 5 minutes.
4. Add seafood and chickpeas, season with salt and pepper.
5. Cover and cook until seafood is opaque, about 5-7 minutes.
6. Garnish with parsley and serve warm.

More tips and ideas: Mediterranean Fish & Chickpea Skillet.

6) Baltimore-Style Crab Cakes

Baltimore-style crab cakes let the crab shine—no heavy fillers here. You mix lump crab meat with a bit of mayo, mustard, and just enough spice to hold things together.

Pan-fry the cakes until golden. A squeeze of lemon or your favorite sauce on the side is all you need.

For the real deal, use fresh blue crab and don’t overmix—keep it light.

Ingredients

• 1 pound lump blue crab meat
• 1 large egg, beaten
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 cup crushed crackers or breadcrumbs
• Salt and pepper to taste

Cooking Instructions

1. Mix egg, mayonnaise, mustard, Worcestershire sauce, and hot sauce in a bowl.
2. Gently fold in crab meat and crushed crackers. Season with salt and pepper.
3. Form mixture into cakes about 3 inches wide.
4. Heat oil in a pan over medium heat (about 350°F / 175°C).
5. Cook crab cakes 4-5 minutes per side until golden brown.
6. Serve warm with lemon wedges or sauce of choice.

Check out a classic Baltimore-style crab cake recipe here.

7) Clam Pasta

Clam pasta is simple and full of ocean flavor. You cook fresh clams in a quick sauce with garlic, white wine, and herbs.

The sauce comes together fast, so it’s great for a weeknight. Toss it with linguine or spaghetti—maybe add chili flakes if you like a little heat.

Clams open as they cook, giving their juices to the sauce. You get a rich, briny taste in every bite.

Good as a main or even a starter. If you want a guide, try this linguine with white clam sauce.

Ingredients

• 1 pound fresh clams
• 8 ounces linguine or spaghetti
• 3 cloves garlic, minced
• 1 cup white wine
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste

Cooking Instructions

1. Rinse the clams under cold water.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. Heat olive oil in a large pan over medium heat. Add garlic and chili flakes, cook until fragrant.
4. Add white wine and bring to a simmer.
5. Add clams, cover, and cook for 5-7 minutes until clams open. Discard any that stay closed.
6. Toss the cooked pasta into the pan with the clams and sauce.
7. Stir in parsley, salt, and pepper. Serve warm.

8) Shrimp and Scallop Etouffee

Shrimp and scallop etouffee is a seafood classic from New Orleans. The dish gets its thick, rich texture from a roux—a sauce made with flour and oil.

You’ll get a nice balance of shrimp, scallops, and spices, all simmered together until everything’s just right. Making the roux comes first, then you toss in bell peppers, celery, and onions for that unmistakable flavor.

Add the shrimp and scallops near the end so they don’t overcook. They’ll stay juicy and soft that way.

It’s best served over a pile of rice. Honestly, it makes a cozy dinner for any night you want something a little special.

Ingredients:

• 1/4 cup vegetable oil
• 1/4 cup flour
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 1 small onion, chopped
• 1 pound shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1 tablespoon Cajun seasoning
• 2 cups seafood stock or water
• 2 green onions, sliced
• 1 tablespoon lemon juice

Cooking Instructions:

1. Heat oil in a pan over medium heat (around 350°F/175°C).
2. Stir in flour to make a roux and cook until it turns light brown.
3. Toss in bell pepper, celery, and onion. Cook for 5 minutes.
4. Pour in seafood stock and sprinkle in Cajun seasoning. Let it simmer for 15 minutes.
5. Add shrimp and scallops. Stir gently and cook for 5 minutes.
6. Mix in green onions and lemon juice. Serve hot over rice.

9) Whole Roasted Branzino

Roasting a whole branzino is surprisingly simple. You stuff the fish with lemon, garlic, and some fresh herbs—nothing too fancy.

Roast it until the skin crisps up and the flesh turns flaky. Usually, it’s done in about 20 to 30 minutes.

I like it with a light salad or maybe some roasted veggies on the side. If you want, finish with a squeeze of lemon juice or a bit of caper butter.

It’s an easy recipe that somehow looks way more impressive than the effort you put in.

Ingredients

• 1 whole branzino, cleaned
• 1 lemon, sliced
• 2 cloves garlic, smashed
• A few sprigs of fresh herbs (parsley, thyme, or rosemary work well)
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Stuff the fish cavity with lemon slices, garlic, and herbs.
3. Rub olive oil on the outside and sprinkle with salt and pepper.
4. Place the fish on a baking sheet and roast for 20-30 minutes.
5. Check if it flakes easily with a fork before serving.

10) Squid Ink Pasta

Squid ink pasta isn’t just food—it’s a statement. The jet-black noodles bring a mild ocean flavor that’s honestly hard to forget.

It works especially well with shrimp, scallops, or squid. I like to keep things simple with cherry tomatoes and a splash of white wine.

The sauce stays light, usually with butter or olive oil as the base. If you throw in some garlic and fresh herbs, the flavors really pop but don’t drown out the seafood.

You’ll end up with a dish that looks fancy but, trust me, it comes together in less than half an hour.

Ingredients:

• 250g squid ink pasta
• 1 lb shrimp, peeled
• 0.8 lb scallops
• 1 cup cherry tomatoes
• 1/4 cup unsalted butter
• 1/4 cup white wine
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Cook pasta in boiling salted water until al dente, about 8-10 minutes.
2. In a pan, melt butter over medium heat and sauté garlic for 1 minute.
3. Add shrimp and scallops, cook until they turn opaque (about 3-4 minutes).
4. Pour in white wine and let it simmer for 2 minutes.
5. Add cherry tomatoes and cook until they soften.
6. Drain the pasta and toss it with the seafood and sauce.
7. Season with salt and pepper, then serve right away.

You can find more details on Squid Ink Pasta with Shrimp and Scallops.