23 Delicious Easy Seafood Recipes for Busy Weeknights

Hey there, busy home cooks! If you’re craving something from the sea but short on time, you’re in the right place. Our roundup of 23 Delicious Easy Seafood Recipes is your ticket to quick, flavorful weeknight dinners. From succulent shrimp to flaky fish, these dishes are simple to whip up yet sure to impress. Dive in and discover your next favorite meal!

Garlic Butter Shrimp Pasta

Unbelievably delicious and ridiculously easy to whip up, this Garlic Butter Shrimp Pasta is your ticket to a weeknight dinner that feels anything but ordinary. With a sauce that’s rich, garlicky, and just the right amount of buttery, it’s a dish that promises to turn your kitchen into the hottest bistro in town—no reservations required.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
4. Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer the sauce for 2-3 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon when it’s ready.
5. Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt to taste.
6. Garnish with fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up the sauce.

Marvel at the creamy, garlic-infused sauce clinging to each strand of pasta, with plump shrimp adding a sweet, succulent contrast. This dish is a crowd-pleaser that’s equally perfect for a romantic dinner or a solo indulgence—because let’s be honest, you might not want to share.

Quick and Easy Crab Cakes

Ahoy, seafood lovers! If you’re on the hunt for a dish that’s as breezy to make as it is to devour, these Quick and Easy Crab Cakes are your golden ticket to flavor town—no passport required.

Ingredients

• 1 lb fresh lump crabmeat, carefully picked for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp clarified butter
• 1 tbsp fresh parsley, finely chopped
• 1/2 lemon, juiced

Instructions

1. In a large mixing bowl, gently combine the crabmeat, panko, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Tip: Overmixing can break down the crabmeat, so fold with care.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wetting your hands slightly prevents the mixture from sticking.
3. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Cook the crab cakes in batches, 3-4 minutes per side, until golden brown and crispy. Tip: Resist the urge to flip more than once to ensure a perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess butter.
6. Squeeze fresh lemon juice over the crab cakes just before serving.

How delightful! These crab cakes boast a crispy exterior giving way to a tender, flavorful center. Serve them atop a bed of arugula with a dollop of remoulade for a dish that’s sure to impress.

Simple Lemon Garlic Salmon

Now, let’s dive into a dish that’s as easy to love as it is to make, perfect for those nights when you want to impress without the stress. Simple Lemon Garlic Salmon is your ticket to a flavorful, fuss-free dinner that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 lemon, zested and juiced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, clarified
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin, then place it skin-side down on the prepared baking sheet.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, sea salt, and black pepper to create a vibrant marinade.
4. Generously brush the marinade over the salmon fillet, making sure to coat every inch for maximum flavor.
5. Dot the top of the salmon with clarified butter, which will melt into the fish as it cooks, adding richness and depth.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
7. Sprinkle the freshly chopped parsley over the salmon just before serving to add a burst of color and freshness.

Salmon emerges from the oven with a perfectly crisp skin and a tender, flaky interior, infused with the bright notes of lemon and the warmth of garlic. Serve it atop a bed of quinoa or with a side of roasted asparagus for a meal that’s as nutritious as it is delicious.

Easy Shrimp Scampi

Ready to dive into a dish that’s as easy to whip up as it is to devour? Let’s talk shrimp scampi, the garlicky, buttery, lemony delight that’s about to become your weeknight superhero.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons clarified butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1/2 cup finely chopped fresh parsley
• 8 ounces linguine pasta
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat until shimmering. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in white wine and lemon juice, scraping up any browned bits. Tip: This deglazing step is key for maximum flavor.
4. Add red pepper flakes and the reserved pasta water to the skillet, stirring to combine. Simmer for 2 minutes to slightly reduce the sauce.
5. Return the shrimp to the skillet, add chopped parsley, and toss to coat. Season with salt as needed. Tip: A pinch of salt can brighten all the flavors.
6. Drain the pasta and add it directly to the skillet, tossing until evenly coated with the sauce.

Delight in the perfect harmony of tender shrimp, al dente pasta, and a sauce that’s bold yet balanced. Serve it with a crusty baguette to sop up every last drop of that garlicky goodness.

One-Pot Garlic Butter Mussels

Brace yourselves, seafood lovers, because we’re about to dive fork-first into a dish that’s as easy to make as it is to devour. One-Pot Garlic Butter Mussels are here to save your weeknight dinners with minimal cleanup and maximum flavor.

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded
• 4 tbsp unsalted butter, preferably European-style
• 4 cloves garlic, finely minced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, cut into wedges for serving

Instructions

1. In a large pot over medium heat, melt the butter until it begins to foam slightly, about 2 minutes.
2. Add the minced garlic to the pot and sauté until fragrant and lightly golden, approximately 1 minute, stirring constantly to prevent burning.
3. Pour in the white wine and bring to a simmer, allowing the alcohol to cook off for about 2 minutes.
4. Gently add the mussels to the pot, followed by the heavy cream, sea salt, and black pepper. Cover with a lid and steam for 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
5. Sprinkle the chopped parsley over the mussels and give the pot a gentle stir to distribute the herbs evenly.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

Yield to the allure of these mussels, where the tender seafood meets the rich, garlicky butter sauce in a harmonious blend. Perfect for sopping up with crusty bread or tossing with pasta for a heartier meal.

Baked Cod with Lemon and Herbs

Ever find yourself staring into the abyss of your fridge, wondering how to turn that sad piece of cod into a showstopper? Well, buckle up, buttercup, because we’re about to transform that fish into a lemony, herby masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb fresh cod fillets, skin-on for extra crispiness
• 2 tbsp clarified butter, because we’re fancy like that
• 1 lemon, thinly sliced and seeds removed
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine, for a little chef’s treat

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the cod fillets dry with paper towels to ensure a crispy skin, then place them skin-side down on the prepared baking sheet.
3. Brush the fillets evenly with clarified butter, making sure every nook and cranny is covered for maximum flavor.
4. Season the fillets with sea salt and freshly ground black pepper, because seasoning is the secret handshake of great cooking.
5. Arrange the lemon slices over the fillets, then sprinkle with fresh dill and thyme leaves for that herby goodness.
6. Drizzle the white wine around the fillets on the baking sheet to keep them moist and add a layer of flavor.
7. Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork but still looks juicy.
8. Let the cod rest for 2 minutes before serving to allow the flavors to marry and the juices to redistribute.

This baked cod comes out flaky, moist, and bursting with bright lemon and herb flavors. Try serving it over a bed of wild rice pilaf or alongside roasted asparagus for a meal that’s as beautiful as it is delicious.

Easy Tuna Pasta Salad

Feast your eyes on this no-fuss, flavor-packed Easy Tuna Pasta Salad that’s about to become your go-to for lazy lunches and potluck wins. It’s the culinary equivalent of a high-five—simple, satisfying, and always a good idea.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 2 cans (5 oz each) albacore tuna in water, drained and flaked
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 1/4 cup dill pickles, chopped
• 1 tsp celery seed
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh dill, chopped

Instructions

1. In a large mixing bowl, combine the mayonnaise, sour cream, and Dijon mustard, whisking until smooth and homogenous.
2. Add the flaked tuna, diced celery, minced red onion, chopped dill pickles, celery seed, and smoked paprika to the bowl. Gently fold the ingredients together until evenly distributed.
3. Season the mixture with salt and freshly ground black pepper, adjusting to your preference but remember the pickles add saltiness.
4. Add the cooked elbow macaroni to the bowl, tossing gently to coat every piece with the creamy dressing without breaking the pasta.
5. Fold in the fresh dill last to preserve its vibrant color and flavor.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld beautifully.

Oh, the creamy texture with a slight crunch from the celery and pickles, paired with the smoky undertones of paprika, makes this salad a symphony of flavors. Serve it atop a bed of butter lettuce for an elegant twist or straight from the bowl with a side of crispy crackers for that irresistible crunch.

Pan-Seared Scallops with Garlic Butter

Craving something that screams ‘fancy’ but is secretly a breeze to whip up? Let’s talk about pan-seared scallops with garlic butter – your ticket to feeling like a gourmet chef without the hassle. These golden beauties are all about that crisp exterior giving way to a tender, buttery center, and yes, they’re as delicious as they sound.

Ingredients

• 12 large dry sea scallops, side muscle removed
• 2 tbsp clarified butter
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped
• 1/2 lemon, juiced

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. Season both sides of the scallops with sea salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place scallops in the skillet, ensuring they’re not touching, and sear for 2 minutes without moving them to develop a golden crust.
5. Flip the scallops and add unsalted butter and minced garlic to the skillet, searing for another 2 minutes.
6. Baste the scallops with the garlic butter mixture continuously for 30 seconds.
7. Remove the skillet from heat and drizzle with fresh lemon juice.
8. Sprinkle with finely chopped parsley before serving.

Ready to dive in? These scallops boast a melt-in-your-mouth texture with a rich, garlicky punch that’s downright addictive. Serve them atop a creamy risotto or alongside a crisp salad for a meal that’ll have everyone thinking you’ve got a secret chef’s hat hidden somewhere.

Simple Grilled Lobster Tails

Unbelievably, you’re just a few steps away from turning those fancy lobster tails into the star of your dinner table with minimal fuss and maximum flavor. Let’s dive into the deliciousness without making it a seafood mystery novel.

Ingredients

• 4 lobster tails, 6-8 oz each, thawed if frozen
• 1/2 cup clarified butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Using kitchen shears, carefully cut through the top shell of each lobster tail, stopping at the tail fin. Gently pry the shell open to expose the meat, keeping it attached at the base.
3. Lift the meat through the slit in the shell and rest it on top, creating a butterfly effect for even cooking.
4. In a small bowl, whisk together the clarified butter, lemon juice, smoked paprika, sea salt, black pepper, and minced garlic to create a basting sauce.
5. Place the lobster tails on the grill, meat side up. Baste generously with the butter mixture.
6. Close the grill lid and cook for 5-6 minutes. Then, flip the tails meat side down and baste again. Grill for an additional 4-5 minutes, or until the meat is opaque and firm to the touch.
7. Remove from the grill and sprinkle with fresh parsley before serving.

Zesty and succulent, these grilled lobster tails are a testament to the magic of simple ingredients meeting bold flavors. Serve them with a side of grilled asparagus or over a bed of lemon-infused quinoa for a meal that screams summer elegance.

Easy Clam Chowder

Kick off your culinary adventure with this Easy Clam Chowder that’s so simple, it’ll make you wonder why you ever settled for the canned stuff. Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup heavy cream
• 2 cups whole milk
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 (6.5-ounce) cans chopped clams, drained, juice reserved
• 1/2 teaspoon white pepper
• 1 teaspoon sea salt
• 2 tablespoons all-purpose flour
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to create a roux, cook for 2 minutes.
5. Gradually whisk in the reserved clam juice, ensuring no lumps remain.
6. Add the diced Yukon Gold potatoes, fresh thyme leaves, and bay leaf. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
7. Stir in the heavy cream and whole milk, then add the drained chopped clams, white pepper, and sea salt. Simmer gently for 10 minutes, avoiding a boil to prevent curdling.
8. Remove the bay leaf and discard. Stir in the fresh parsley just before serving.

Every spoonful of this chowder is a creamy, dreamy delight, with tender clams and potatoes swimming in a rich, herb-infused broth. Serve it in a hollowed-out sourdough loaf for an edible bowl that’s as fun as it is delicious.

Spicy Garlic Shrimp Stir Fry

Venture into the realm of quick, flavor-packed dinners with this Spicy Garlic Shrimp Stir Fry that’s sure to make your taste buds dance and your weeknight dinners a breeze. Perfect for those who like it hot and happen to have a love affair with garlic, this dish is a fiery flirtation that’s impossible to resist.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 5 cloves garlic, minced
• 1 tbsp red pepper flakes
• 1/2 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1 tbsp sesame oil

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn the garlic.
3. Introduce the shrimp to the skillet, cooking for 2 minutes on each side until they turn pink and opaque.
4. Pour in chicken stock, soy sauce, and honey, stirring to combine. Let the mixture simmer for 2 minutes to slightly reduce.
5. Add snap peas and red bell pepper to the skillet, cooking for an additional 3 minutes until vegetables are crisp-tender.
6. Drizzle with sesame oil and sprinkle green onions over the top, tossing everything together for a final 30 seconds to meld the flavors.
7. Remove from heat and serve immediately over a bed of steamed rice or noodles for a complete meal.

Spicy Garlic Shrimp Stir Fry boasts a perfect harmony of heat, sweetness, and umami, with a texture that’s both succulent and crisp. For an extra kick, serve with a side of chili oil or a squeeze of fresh lime to brighten the dish even further.

Baked Lemon Butter Tilapia

Delightfully simple yet impossibly elegant, this Baked Lemon Butter Tilapia is your ticket to a fuss-free dinner that doesn’t skimp on flavor. Perfect for those nights when you’re torn between ordering takeout and actually adulting.

Ingredients

• 4 tilapia fillets, about 6 ounces each
• 1/4 cup clarified butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a bit of the clarified butter.
2. Pat the tilapia fillets dry with paper towels to ensure a perfect sear and place them in the prepared baking dish.
3. In a small bowl, whisk together the melted clarified butter, lemon juice, lemon zest, sea salt, black pepper, and minced garlic.
4. Pour the lemon butter mixture evenly over the tilapia fillets, making sure each piece is lovingly coated.
5. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Sprinkle the baked tilapia with fresh parsley before serving for a pop of color and freshness.

This dish boasts a melt-in-your-mouth texture with a bright, buttery flavor that’s irresistibly zesty. Try serving it over a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is delicious.

Easy Seafood Paella

Voyage into the heart of Spanish cuisine with this Easy Seafood Paella that’s as fun to make as it is to devour. Perfect for those who love to impress without the stress, this dish is a vibrant fiesta of flavors waiting to dance on your palate.

Ingredients

• 2 cups Bomba rice
• 4 cups seafood stock, kept warm
• 1/2 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and julienned red bell pepper, cooking for another 3 minutes until softened.
4. Sprinkle the smoked paprika and crushed saffron over the vegetables, stirring to coat evenly.
5. Add the Bomba rice to the pan, stirring to toast lightly for about 2 minutes, ensuring each grain is coated with oil.
6. Pour in the warm seafood stock, bringing the mixture to a gentle boil. Do not stir after this point to achieve the perfect socarrat.
7. Arrange the mussels, clams, and shrimp evenly over the rice, pressing them slightly into the mixture.
8. Scatter the frozen peas across the top, then reduce the heat to low and cover the pan with a lid or aluminum foil.
9. Simmer for 20 minutes, or until the rice is tender and the seafood is cooked through.
10. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.
11. Garnish with lemon wedges before serving.

Creating the perfect socarrat (that coveted crispy bottom layer) is a game-changer—listen for the subtle crackle. For an extra touch of elegance, serve straight from the pan, letting the vibrant colors and aromas wow your guests. This paella is a symphony of textures, from the tender seafood to the al dente rice, all harmonized by the smoky depth of paprika and the luxurious hint of saffron.

Quick Shrimp Tacos

Zesty and zippy, these Quick Shrimp Tacos are your ticket to a flavor fiesta without the fuss. Perfect for those nights when you’re torn between takeout and a homemade meal, this dish is a delicious compromise that’ll have you doing a happy dance in your kitchen.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup sour cream
• 1 tbsp lime juice, freshly squeezed
• 8 corn tortillas, warmed
• 1 cup red cabbage, thinly sliced
• 1/2 cup cilantro leaves, roughly chopped
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a medium bowl, toss the shrimp with smoked paprika, ground cumin, and cayenne pepper until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, mix sour cream and lime juice in a small bowl to create a tangy crema.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Keep them wrapped in a clean towel to stay warm until serving.
6. Assemble the tacos by layering shrimp, red cabbage, cilantro, and avocado slices on each tortilla. Drizzle with the lime crema. Tip: For an extra kick, add a dash of hot sauce or extra lime juice to taste.

Yield to the irresistible crunch of the cabbage against the succulent shrimp, all hugged by the soft embrace of a warm tortilla. Serve these tacos with extra lime wedges on the side for a bright, citrusy finish that elevates every bite.

Simple Grilled Salmon with Dill Sauce

Let’s face it, folks—grilling salmon shouldn’t feel like rocket science, yet here we are, about to turn you into a seafood whisperer with this foolproof recipe. Light, flaky, and packed with flavor, this dish is your ticket to summer dinner glory, no PhD in grilling required.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup crème fraîche
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest
• 1/4 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F. A well-heated grill ensures those coveted grill marks without sticking.
2. Pat the salmon fillet dry with paper towels. This step is crucial for achieving that perfect sear—nobody likes a soggy salmon.
3. Brush both sides of the salmon with olive oil, then season evenly with salt and black pepper. The oil acts as a barrier, keeping the fish moist and flavorful.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes. Resist the urge to peek; let the grill work its magic.
5. While the salmon cooks, whisk together crème fraîche, dill, lemon juice, lemon zest, and garlic powder in a small bowl. This dill sauce is the creamy, tangy counterpart your salmon dreams of.
6. After 6 minutes, carefully flip the salmon using a spatula. Grill for an additional 4 minutes, or until the internal temperature reaches 145°F. Perfectly cooked salmon should flake easily with a fork.
7. Transfer the salmon to a serving platter and drizzle generously with the dill sauce. For an extra zing, garnish with additional dill and lemon slices.

Here’s the scoop: the salmon emerges with a smoky char that gives way to buttery tenderness, while the dill sauce adds a refreshing kick. Serve it atop a bed of quinoa or alongside grilled asparagus for a meal that’s as nutritious as it is Instagram-worthy.

Easy Crab Stuffed Mushrooms

Oh, the joys of finding a recipe that’s as easy to make as it is impressive to serve! These Easy Crab Stuffed Mushrooms are your ticket to becoming the host with the most, requiring minimal effort for maximum flavor payoff.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup lump crabmeat, carefully picked over for shells
• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, melted
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with clarified butter.
2. Finely chop the reserved mushroom stems and sauté them in 1 tbsp of melted unsalted butter over medium heat until golden, about 5 minutes. Tip: This step enhances the mushrooms’ earthy flavor.
3. In a mixing bowl, combine the sautéed stems, lump crabmeat, softened cream cheese, panko breadcrumbs, fresh parsley, garlic powder, smoked paprika, and salt. Mix gently to avoid breaking up the crabmeat too much.
4. Using a small spoon, generously fill each mushroom cap with the crab mixture, mounding it slightly. Tip: A melon baller works wonders for this step, ensuring each mushroom is evenly filled.
5. Drizzle the remaining 1 tbsp of melted unsalted butter over the stuffed mushrooms and bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Yield to the temptation of these golden, savory bites, where the creamy crab filling contrasts delightfully with the tender mushroom base. Serve them atop a slate board for a rustic touch, or as a sophisticated starter at your next dinner party.

Garlic Butter Baked Salmon

Every now and then, a dish comes along that’s so effortlessly chic, it’s like the culinary equivalent of throwing on sunglasses and suddenly looking 10 times cooler. Enter: garlic butter baked salmon, the weeknight hero that’s about to make your taste buds do a happy dance.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin, then place it skin-side down on the prepared baking sheet.
3. In a small saucepan over low heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute. Tip: Watch closely to prevent the garlic from burning.
4. Remove the saucepan from heat and stir in the lemon juice, sea salt, black pepper, and smoked paprika.
5. Generously brush the garlic butter mixture over the salmon fillet, making sure to coat it evenly. Tip: Use a pastry brush for an even application.
6. Sprinkle the finely chopped dill over the top of the salmon.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For a more caramelized top, broil for the last 2 minutes.

Craving something that’s both luxuriously tender and packed with flavor? This garlic butter baked salmon delivers with its buttery, garlicky crust and melt-in-your-mouth texture. Serve it over a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is delicious.

Quick and Easy Fish Tacos

Mmm, let’s taco ’bout a dish that’s as fun to make as it is to eat! These Quick and Easy Fish Tacos are your ticket to a flavor fiesta, no passport required.

Ingredients

• 1 lb fresh cod fillets, skinless and cut into 1-inch strips
• 1 cup all-purpose flour, for dredging
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup buttermilk
• 1/2 cup clarified butter, for frying
• 8 corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup chipotle mayo

Instructions

1. In a shallow dish, whisk together the flour, smoked paprika, garlic powder, sea salt, and black pepper.
2. Pour the buttermilk into a separate shallow dish.
3. Dip each cod strip into the buttermilk, then dredge in the flour mixture, shaking off any excess.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Fry the cod strips in batches for 2-3 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Transfer the fried cod to a paper towel-lined plate to drain any excess butter.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Tip: Keep them wrapped in a clean kitchen towel to stay warm.
8. Assemble the tacos by placing a few pieces of cod on each tortilla, then topping with shredded purple cabbage, queso fresco, and cilantro.
9. Drizzle with chipotle mayo and serve with lime wedges on the side. Tip: A squeeze of fresh lime juice brightens up the flavors beautifully.

Wow, these tacos are a crispy, creamy, zesty dream with a kick! Serve them up with an icy cold cerveza for the ultimate weeknight win.

Simple Seafood Alfredo Pasta

Hold onto your hats, pasta lovers, because we’re diving fork-first into a dish that’s as easy to whip up as it is to devour—Simple Seafood Alfredo Pasta. Perfect for those nights when you’re craving something decadently creamy but don’t want to spend hours in the kitchen, this recipe is your golden ticket to flavor town.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the shrimp and scallops to the skillet. Cook until the shrimp are pink and the scallops are golden, about 2-3 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Pour in the heavy cream, stirring constantly to combine.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Return the cooked seafood to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the Alfredo sauce.
7. Garnish with fresh parsley before serving.

Lusciously creamy with a hint of garlic, this Simple Seafood Alfredo Pasta is a symphony of flavors and textures. Serve it with a side of crusty bread to soak up every last drop of that velvety sauce, or pair it with a crisp white wine for an extra touch of elegance.

Easy Baked Shrimp with Feta

Get ready to dive fork-first into a dish that’s as easy to make as it is to devour—Easy Baked Shrimp with Feta. This recipe is your ticket to a flavor-packed dinner that’ll have everyone at the table pretending they’re dining by the Aegean Sea, no passport required.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup high-quality feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tbsp fresh oregano, finely chopped
• 1/2 tsp smoked paprika
• Sea salt and freshly ground black pepper, to season
• 1 lemon, zest and juice

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large oven-safe skillet, heat the extra virgin olive oil and clarified butter over medium heat until shimmering.
3. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
4. Introduce the shrimp to the skillet, seasoning with sea salt, freshly ground black pepper, and smoked paprika. Cook for 2 minutes per side until just pink.
5. Pour in the dry white wine, allowing it to simmer for 1 minute to reduce slightly.
6. Sprinkle the crumbled feta cheese and fresh oregano over the shrimp, distributing evenly.
7. Transfer the skillet to the preheated oven, baking for 10 minutes until the feta is lightly golden and bubbly.
8. Remove from the oven and immediately zest the lemon over the top, followed by a squeeze of its juice for a bright finish.

Here’s the scoop: the shrimp are tender and juicy, the feta is creamy with a slight tang, and that hint of lemon? Chef’s kiss. Serve this beauty over a bed of orzo or with crusty bread to sop up every last bit of that delicious sauce.

Lemon Garlic Grilled Shrimp Skewers

Who knew that the secret to summer happiness could be skewered on a stick? These Lemon Garlic Grilled Shrimp Skewers are here to prove that great flavor doesn’t need to be complicated—just juicy, zesty, and ready to party on your palate.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 4 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh parsley
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
2. Add the shrimp to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for exactly 15 minutes—no longer, or the lemon juice will start to cook the shrimp.
3. While the shrimp marinates, preheat your grill to a medium-high heat of 375°F. This ensures a perfect sear without overcooking.
4. Thread the marinated shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a small space between each for even cooking.
5. Place the skewers on the preheated grill. Cook for 2 minutes on one side, then flip and cook for an additional 2 minutes. The shrimp should turn pink and slightly opaque when done.
6. Remove the skewers from the grill and immediately sprinkle with the chopped fresh parsley for a burst of color and freshness.

Serve these skewers over a bed of cilantro-lime rice or alongside a crisp, chilled glass of Sauvignon Blanc. The shrimp will be succulent with a smoky char, while the lemon and garlic play a bright, tangy duet that’s downright irresistible.

Quick and Easy Seafood Stir Fry

Ever had one of those days where you’re torn between wanting something fancy and not wanting to lift a finger? Enter this Quick and Easy Seafood Stir Fry—your ticket to gourmet town without the passport of effort.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh scallops, patted dry
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 cup green onions, sliced

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Introduce shrimp and scallops to the wok, searing for 1 minute per side until just opaque. Tip: Avoid overcrowding to ensure a proper sear.
4. Remove seafood from the wok and set aside on a warm plate.
5. In the same wok, add garlic and ginger, stirring for 30 seconds until fragrant but not browned.
6. Toss in snap peas and red bell pepper, stir-frying for 2 minutes until vibrant and crisp-tender.
7. Return the seafood to the wok, followed by soy sauce, oyster sauce, and sesame oil. Tip: The key to a glossy sauce is a quick toss over high heat.
8. Stir-fry for an additional minute, ensuring everything is well-coated and heated through.
9. Garnish with green onions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

Perfectly seared seafood meets crisp veggies in a sauce that’s the right kind of clingy. Serve it over a bed of jasmine rice or, for a low-carb twist, spiralized zucchini noodles.

Simple Baked Cod with Tomatoes and Olives

Feast your eyes and forks on this no-fuss, flavor-packed dish that’s about to make your weeknight dinners a whole lot brighter. Simple Baked Cod with Tomatoes and Olives is the hero we all need—minimal effort, maximum deliciousness.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly heated environment for your cod.
2. In a large mixing bowl, gently toss the cherry tomatoes and Kalamata olives with 2 tbsp of extra virgin olive oil, minced garlic, sea salt, and black pepper until evenly coated.
3. Arrange the cod fillets in a single layer in a baking dish, then drizzle with the remaining 1 tbsp of olive oil and fresh lemon juice for a zesty kick.
4. Spread the tomato and olive mixture evenly over and around the cod fillets, ensuring every bite is bursting with flavor.
5. Bake in the preheated oven for 15-18 minutes, or until the cod flakes easily with a fork but remains moist.
6. Garnish with thinly sliced fresh basil leaves before serving to add a pop of color and freshness.

Who knew elegance could be so effortless? The cod emerges tender and flaky, perfectly complemented by the juicy tomatoes and briny olives. Serve it over a bed of quinoa or with a crusty baguette to soak up every last drop of the delicious juices.

Conclusion

Unleash the joy of quick, flavorful meals with our roundup of 23 easy seafood recipes perfect for busy weeknights! Whether you’re craving something light or hearty, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your go-to favorites—drop us a comment below. Loved this collection? Share the seafood love by pinning this article on Pinterest for your fellow home cooks to enjoy!