Grilled Salmon with Roasted Vegetables: Top Seafood Dishes You Must Try
Three Essential Seafood Dishes: Grilled Salmon, Shrimp Scampi, and Crab Cakes
Three seafood dishes that cover the full range of weeknight cooking -- a healthy grilled main (salmon with roasted vegetables), a quick pan sauce (shrimp scampi), and an indulgent pan-fried classic (crab cakes). Each is straightforward to prepare and produces restaurant-quality results with fresh, high-quality seafood.
Recipe 1: Grilled Salmon with Roasted Vegetables
Grilling salmon over medium-high heat produces a lightly charred, smoky exterior while keeping the flesh tender and moist. The smoked paprika and garlic powder rub enhances the salmon's natural flavor without overpowering it. The roasted vegetables (bell peppers, zucchini, red onion) caramelize in the oven while the salmon grills -- both are ready at approximately the same time.
Ingredients
- 4 salmon fillets, 6 oz each (wild-caught preferred -- higher omega-3 content and more robust flavor than farmed) -- Fresh Salmon Fillets
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups assorted vegetables (bell peppers, zucchini, red onion), cut into 1-inch pieces
- 1 tbsp balsamic vinegar (for the vegetables)
- Fresh parsley or dill for garnish
Instructions
- Preheat the grill to medium-high (approximately 400-450°F); oil the grates well -- salmon skin will stick to an unoiled grill
- Preheat the oven to 400°F for the vegetables
- Season the salmon: rub the fillets with olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper; press the seasoning firmly onto the flesh
- Prepare the vegetables: toss with olive oil, balsamic vinegar, salt, and pepper; spread in a single layer on a baking sheet (do not crowd -- crowding causes steaming rather than roasting)
- Start the vegetables first: roast at 400°F for 20 minutes, tossing once halfway through, until tender and caramelized at the edges
- Grill the salmon: place skin-side down on the grill; cook for 3-4 minutes per side without moving -- the salmon should release cleanly from the grates when it is ready to flip; internal temperature 125-130°F for medium (slightly translucent in the center); 145°F for fully cooked (opaque throughout)
- Rest for 2 minutes; plate alongside the roasted vegetables; garnish with fresh herbs
Tips
- Oil the grates, not just the fish -- prevents sticking
- Do not move the salmon while grilling -- it will release cleanly when ready to flip; forcing it tears the flesh
- 3-4 minutes per side is sufficient for a 6 oz fillet at medium-high heat -- 5-7 minutes per side will produce overcooked, dry salmon
- Spread vegetables in a single layer -- crowding causes steaming; a single layer produces caramelization
Recipe 2: Shrimp Scampi
Shrimp scampi is a butter-garlic-white wine pan sauce that takes under 15 minutes from start to finish. The key technique is not overcooking the shrimp (2-3 minutes per side maximum) and reserving pasta water to emulsify the sauce. The white wine reduces in the pan and its acidity balances the richness of the butter.
Ingredients
- 1 lb shrimp, peeled and deveined (large or jumbo; smaller shrimp overcook before the sauce develops)
- 3 tbsp unsalted butter
- 4 garlic cloves, very finely minced
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc; avoid sweet wines)
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- Fresh flat-leaf parsley for garnish
- Cooked pasta or crusty bread for serving
- 1/2 cup reserved pasta water (if serving with pasta)
Instructions
- If serving with pasta, cook pasta in well-salted water; reserve 1/2 cup pasta water before draining
- In a large skillet, melt butter over medium heat; add garlic and red pepper flakes; cook until fragrant, about 1 minute -- do not let the garlic brown; it will turn bitter
- Add the shrimp; cook for 2-3 minutes per side until pink and just opaque -- do not overcook; overcooked shrimp become rubbery; remove from pan and set aside
- Add white wine and lemon juice to the pan; simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan; the sauce will reduce and concentrate
- Return the shrimp to the pan; toss to coat; add pasta water as needed to loosen the sauce if serving with pasta
- Garnish with parsley; serve immediately over pasta or with crusty bread
Tips
- Do not overcook the shrimp -- 2-3 minutes per side; they continue cooking from residual heat after removal
- Remove shrimp before adding wine -- adding wine to the pan with the shrimp still in it will overcook them while the sauce reduces
- Reserve pasta water -- the starchy water emulsifies the butter sauce and helps it cling to the pasta
- Use dry white wine -- sweet wine will make the sauce cloying; if you prefer not to use wine, substitute chicken broth
Recipe 3: Crab Cakes
Crab cakes are best when the crabmeat is the dominant ingredient -- the binder (breadcrumbs, egg, mayonnaise) should hold the cakes together without overwhelming the crab's delicate, sweet flavor. The Old Bay seasoning is the classic choice; it adds warmth and complexity without competing with the crab. Pan-frying in olive oil over medium heat produces a golden, crispy exterior.
Ingredients
- 1 lb fresh crabmeat (lump or jumbo lump preferred; avoid imitation crab) -- or use King Crab for a more luxurious result
- 1/2 cup breadcrumbs (panko produces a crispier exterior than regular breadcrumbs)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 egg, lightly beaten
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp olive oil for pan-frying
- Lemon wedges and tartar sauce for serving
Instructions
- In a large bowl, gently combine crabmeat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay, egg, and parsley -- fold gently; do not overmix; overmixing breaks up the crab lumps and produces a dense, homogeneous cake rather than a textured one
- Shape into 8 patties approximately 1/2 inch thick; refrigerate for 30 minutes before cooking -- chilling firms the cakes and prevents them from falling apart in the pan
- Heat olive oil in a skillet over medium heat; add the crab cakes; cook for 3-4 minutes per side without moving until golden and crispy; flip carefully with a thin spatula
- Serve with lemon wedges and tartar sauce
Tips
- Fold gently -- do not overmix -- preserves the crab lump texture
- Refrigerate 30 minutes before cooking -- firms the cakes; prevents falling apart in the pan
- Do not move the cakes while cooking -- let them develop a crust undisturbed; moving them causes them to break apart
- Use panko breadcrumbs -- produces a crispier exterior than regular breadcrumbs
Fresh Salmon Fillets | Shrimp | Fresh Crabmeat | King Crab
Also see: Seafood Pasta Recipes | Ahi Tuna Niçoise Salad Recipe
Watch seafood preparation videos on the Global Seafoods YouTube Channel
Frequently Asked Questions
Can I use frozen seafood for these dishes?
Yes -- thaw overnight in the refrigerator (best) or in a sealed bag in cold water for 20-30 minutes (faster); pat dry thoroughly before cooking. For shrimp scampi and crab cakes, dry shrimp and crabmeat produce a better sear and prevent the sauce from becoming watery. For grilled salmon, dry fillets produce better grill marks and prevent sticking.
Can I substitute different types of seafood?
Yes -- halibut or cod can substitute for salmon in the grilled recipe (adjust cooking time -- halibut is denser and may need 4-5 minutes per side). Scallops can substitute for shrimp in the scampi (sear 1-1.5 minutes per side; do not overcook). Lobster meat can substitute for crabmeat in the crab cakes for a more luxurious result.
How do I know when salmon is done?
Use an instant-read thermometer: 125-130°F for medium (slightly translucent in the center; preferred by most chefs); 145°F for fully cooked (opaque throughout; FDA recommendation). Visual cue: the flesh changes from translucent to opaque from the outside in; when the center is just barely opaque, the salmon is at medium doneness.
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