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magazine grilled salmon with basil aioli
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3.0
(3)
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This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.83)
Easy
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
Easy
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After making this tuna with aioli recipe, serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
5.0
(5)
Easy
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Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.
4.0
(3.8)
4.3
(4.3)
Quick
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All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.
4.3
(4.33)
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This cheeky chicken recipe crams all of the iconic flavors of a dirty martini—olive brine, vodka, vermouth, and all—into a savory one-pan meal.
4.5
(4.5)
Quick
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Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
Quick
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For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.
4.4
(4.44)
Quick
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This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.
5.0
(5)
Quick
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
Easy
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The ginger-soy marinade here is everything.
5.0
(5)
Quick
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
4.0
(3.8)
Quick
5.0
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Quick
4.0
(4.2)
Easy
3.5
(3.54)
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While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.
5.0
(5)
Quick
5.0
(5)
Quick
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Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.
3.7
(3.71)
Quick
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This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.
5.0
(5)