Seafood

This easy pan-roasted fish dinner looks and tastes like you spent hours in the kitchen, but it’ll be on your table in less than 30 minutes.

Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these seared scallops make an easy but elegant dinner. 

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.