Seafood

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Smoked Salmon Pasta

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Sheet-Pan Salmon and Potatoes

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Arctic Char with Spinach Butter

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

50 min

Beetroot salmon gravlax blinis

The ultimate canapé, perfect for the holidays or any event for that matter! This beetroot cured salmon is so vibrant and pretty, and tastes just as good as it looks.

Swordfish Sicilian-Style

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Salmon Sinigang with Miso

A savory-sour Filipino soup featuring salmon belly and heads simmered in a mellow yellow miso broth brightened with tamarind. Packed with radish, vegetables and long green chilies, this comforting sinigang is hearty and perfect with steamed rice.

Shrimp Dumplings With Saffron Shallot Sauce

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

Crab and Artichoke Dip

Briny crab and artichokes, paired with creamy cheeses, sour cream and mayonnaise, set the groundwork for this American coastal favorite with regional variations. On the East Coast, this dip is sometimes referred to as Maryland crab dip, as it uses blue crabs from the Chesapeake Bay and Old Bay seasoning; in the Pacific Northwest, Dungeness crab and artichokes are essential to the mix. This version pulls inspiration from both, and you can use whatever variety is available to you at your local market. You don't need to use lump crab. Instead, look for less expensive options, which have small pieces of crab that distribute more evenly in the creamy base. The cheese pull — that long, gooey string that extends as a result of cheese being pulled apart — is the telltale sign that a dip has reached peak richness. Here, fontina achieves maximum cheesiness and doesn’t overpower the other flavors. Serve with crostini, pita or a sleeve of saltines.

50 min

Monkfish Coconut Curry

Juicy chunks of monkfish in a creamy coconut curry sauce. This is a mild but tasty curry - ready in 30 minutes.

Roasted White Fish With Lemony Almondine

Fish almondine, a variation on a classic meunière, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sautéed, flour-dusted fillets. In this easy, weeknight-appropriate version, the fish is roasted, skipping the flour, for a more delicate result. Then, the sauce gets extra citrus intensity from a bit of grated lemon zest. Flaky white fish, or trout, is most traditional here. But the winning mix of brown butter, lemon and almonds is equally good on any kind of salmon, shrimp, green beans, asparagus – even roast chicken. And it comes together in a flash.

Crab Cakes

Flavored with Old Bay seasoning, mustard and a splash of Worcestershire sauce, these classic Maryland-style crab cakes are heavy on the crab, with just enough bread crumbs and mayonnaise to hold everything together. Serve with homemade tartar sauce, lemon wedges and a green salad for a special lunch, dinner or appetizer any time of the year. For an hors d’oeuvre-sized portion, form smaller cakes (about 3 tablespoons of batter each) and pan-fry as directed. The batter can be made up to 24 hours in advance and stored, covered, in the refrigerator.

1 hr

Samin’s Spicy Tuna Pantry Pasta

Samin Nosrat’s spicy tuna pasta turns pantry staples like dried spaghetti, anchovies, Calabrian chile paste, and olive oil–packed tuna into a 30-minute dinner with a jammy canned cherry tomato sauce.

30 min

Salmon and Cherry Tomato Curry

Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.

30 min

Turmeric-Dill Shrimp Stir Fry

This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.

Berbere Fish With Roasted Broccoli and Potatoes

In this simple and flavorful sheet-pan meal, barramundi (or another firm, white fish) is rubbed with a marinade made with berbere, a traditional Ethiopian and Eritrean spice mix with fenugreek and chile at its core. (As spice blends can vary, do make sure to adjust the amount of berbere in this recipe to your desired spice levels.) Herby Parmesan potatoes and garlicky broccoli florets are all roasted alongside, effortlessly rounding out this delicious weeknight dinner.

1 hr

Bocuse Potato-Scale Fish

A classic Paul Bocuse–inspired red mullet (filet) topped with overlapping potato “scales” and finished with an orange butter sauce brightened by crème fraîche and split with veal jus. Elegant-looking but doable at home with simple technique and a little patience.

Za’atar Fish and Chips

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to medium-rare deliciously seasoned salmon within. Served on soft toasted brioche buns that are spread with a creamy rémoulade sauce and topped with a fresh fennel and radicchio slaw, the potential of a salmon burger has finally been realized.

30 min

One-Pot Miso-Turmeric Salmon and Coconut Rice

In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.

40 min

Green Shrimp and Grilled Bread

This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

Ginataang Hipon (Coconut Shrimp)

Ginataang Hipon is a comforting Filipino dish of shrimp simmered in creamy coconut milk with kalabasa (squash) and long beans. It's savory, slightly sweet from the squash, and quick to make—serve hot over steamed rice for a simple, satisfying meal.

Mama Kaye's Salmon Breakfast Croquettes

Grilled Asparagus with Taramasalata

This best-ever taramasalata gets flavor from fresh herbs, garlic and lemon juice. Get the recipe on Food & Wine.

1 hr 30 min

Seared Salmon with Summer Vegetables

This seared salmon with summer vegetables is a fresh, flavorful dinner that’s perfect for warm nights and was named one of F&W's best recipes ever in 2018. Tender salmon fillets are paired with buttery corn, earthy mushrooms, and garlicky spinach, then drizzled with a rich balsamic sauce for an elegant, light meal.

1 hr

Zuppa di Pesce (Hearty Italian Seafood Stew)

Zuppa di pesce is a tomato-based seafood stew rooted in Italian coastal cuisine. This version pairs a rich tomato broth with shrimp, squid, fish, clams, and mussels for a celebratory meal perfect for holiday gatherings or cold winter nights.

1 hr 25 min

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Spicy Salmon Bowl

Consider this weeknight-ready salmon bowl recipe your favorite sushi roll, deconstructed; complete with crispy fish skin, spicy mayo, and very little prep time.

Taramasalata

While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate — with feta and kalamata olives, some marinated octopus and skordalia — save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing — to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer — add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.

15 min

Shrimp Scampi Bisque

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

Sticky Miso Salmon Bowl

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

35 min

Crispy Ukoy Fritters

Light, crunchy Filipino shrimp and vegetable fritters made with a cornstarch batter for extra crispness. Salted and thoroughly drained vegetables and an optional double-fry yield a super-crisp texture—serve with a vinegar-based dipping sauce.

Tuna Noodle Casserole

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and freezes well.

Crispy Rice With Salmon and Avocado

This recipe for golden-crisp blocks of sushi rice topped with cool and creamy salmon and avocado is a riff on a spicy tuna and crispy rice dish created by Katsuya Uechi, a Los Angeles chef who was inspired by yaki onigiri. While the dish does require a number of steps and is best eaten right when it’s made, you can break up the work by cooking the rice and seasoning the salmon with lemon zest and jalapeño up to 24 hours ahead. (In fact, the results will be better if you do.) Right before serving, slice and fry the blocks and top with the salmon and avocado. These gorgeous two-bite treats make an excellent party hors d'oeuvres or full dinner with a cucumber salad.

4 hr

Pan-Roasted Salmon with Tomato Vinaigrette

Grape tomatoes sautéed with capers, shallot, and cumin form a bright, chunky sauce for this pan roasted salmon. The recipe is from "Chopped" host Ted Allen, and we named it one of our 40 best recipes in 2018.

30 min

Classic Shrimp Scampi

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Watch the video of Melissa Clark making classic shrimp scampi here.)

15 min

Shrimp Saganaki

Built for a weeknight but worthy of company, this Greek dish coddles shrimp in a delicate tomato sauce that gains depth from olives, ouzo and feta. Its name is derived from sagani, a two-handled pan in which the dish is traditionally cooked and served. Garides saganaki can be an appetizer, mopped up with bread, or it can anchor a meal. Some versions might be flambéed, but this recipe, from “Salt of the Earth: Secrets and Stories from a Greek Kitchen” by Carolina Doriti (Quadrille Publishing, 2023), is sautéed, then baked, which is an easy way to ensure plump, pillowy pieces of shrimp. If you don’t have licorice-scented ouzo, Ms. Doriti suggests brandy or white wine as potential substitutes.

50 min

Baltimore-Style Crab Cakes

Here, chef Andrew Zimmern shares his mouthwatering Baltimore crab cake recipe. We named it one of our 40 best recipes of all time in 2018 so we're confident it's the best crab cake recipe.

1 hr 25 min

Sardine Toasts With Tomato and Sweet Onion

A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.

10 min

The Best Moules Marinières (Sailor-Style Mussels) Recipe

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

30 min

Shrimp Saganaki

For shrimp saganaki, Greeks sauté shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up ...

30 min

Shrimp Creole

This shrimp Creole recipe comes from Emeril Lagasse, who Food & Wine first encountered back when he was chef at Commander's Palace in New Orleans. The spicy tomato sauce is based on the "trinity" of Cajun cooking: onion, celery, and green bell pepper.

45 min