recipes

26 Light, Fresh Seafood Recipes for Spring

Delicate, green, springy flavors pair particularly well with seafood, so check out these 26 light recipes for ocean-dwellers like shrimp, clams, salmon, halibut, and more.
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It's only the second week of March, but we're already looking toward spring produce—and those delicate, green flavors pair particularly well with seafood. Check out these 26 light, springy recipes for ocean-dwellers like shrimp, salmon, clams, halibut, and more.

  • 3/26

    Pasta with Sardines and Lemon

    Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

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  • Photograph by Emma Fishman, prop styling by Emma Ringness, food styling by Mieko Takahashi
    4/26

    Grilled Side of Wild Salmon

    Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.

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  • Gentl & Hyers
    15/26

    Mussels with White Wine

    Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

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  • Romulo Yanes
    16/26

    Pan-Roasted Salmon with Fennel Salad

    Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. 

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  • 19/26

    Seafood en Brodo with Tarragon Pesto

    Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

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  • 20/26

    Cod with Lemon, Green Olive, and Onion Relish

    Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

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