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5 Delicious Seafood Recipes
Cooking seafood at home is often perceived as a difficult task, and that's why a lot of people simply head out to their favorite restaurant when the craving strikes them. However, you can tackle a few simple seafood recipes on your own. Explore the ocean depths with these basic recipes that can be completed by the most amateur chefs.
1. Simple Salmon With Marinade
Start to finish: 150 minutes (30 minutes active)
Lemon pepper, to desired taste
Garlic powder, to desired taste
Salt, to desired taste
1/3 cup brown sugar
1/3 cup soy sauce
1/4 cup vegetable oil
1/3 cup water
1-1/2 pounds salmon fillets
Combine brown sugar, water, soy sauce and vegetable oil in a small bowl. Mix these ingredients until they're dissolved together.
Pour liquid mixture into a resealable plastic bag.
Sprinkle salmon with salt, lemon pepper and garlic powder. Carefully place the salmon in the bag. Rotate the bag so that the mixture coats the fish.
Refrigerate the bagged fish for 2 hours.
Heat stove or grill to medium.
Add small amount of oil to grill. Remove fish from the refrigerator and bag.
Grill the fish for up to 8 minutes on each side. Discard the marinade.
2. Buttery Lobster Tails
Start to finish: 20 minutes (5 minutes active)
2 lobster tails
1/2 teaspoon paprika
1/2 cup butter, softened
1 lemon, sliced into wedges
Ground white pepper, seasoned to taste
Salt, seasoned to taste
Cover a baking sheet with aluminum foil. Place lobster tails on this sheet.
Slice the lobster tail open along its topside in a lengthwise direction. Peel the shell back from the meat.
Add a half portion of each listed ingredient to the tail except the lemon wedges.
Set the oven on broil. Slide the baking sheet into the broiler. Cook for about 5 minutes. Lobster meat should have an opaque appearance.
Pull the lobster tails out of the broiler. Serve with lemon wedges.
3. Grilled Shrimp With Red-Wine Vinegar Twist
Start to finish: 60 minutes (21 minutes active)
1/2 teaspoon salt
3 cloves garlic, minced
2 tablespoons red-wine vinegar
1/3 cup olive oil
2 tablespoons fresh basil, diced
1/4 teaspoon cayenne pepper
1/4 cup tomato sauce
2 pounds fresh shrimp, peeled and deveined
Metal or wood skewers
Combine tomato sauce, red-wine vinegar, olive oil and garlic into a large bowl.
Add salt, cayenne pepper and basil to the mixture.
Fold the shrimp into the mixture until they're coated with the marinade.
Refrigerate the mixture between 30 and 60 minutes. Stir the mixture once during this cooling period.
Add shrimp lengthwise to the skewers until they line the entire length.
Oil and preheat a grill at medium. Lay the shrimp on the grill and cook for 3 minutes on each side. Serve immediately.
4. Easy Salmon Cakes
Start to finish: 20 minutes (20 minutes active)
2 tablespoons red bell pepper, diced
1/2 teaspoon salt
1 large egg, beaten
1/8 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/2 teaspoon garlic, minced
2 1/2 teaspoons Dijon mustard, divided
1/4 cup canola mayonnaise, divided
4 teaspoons fresh-squeezed lemon juice, divided
1 cup panko
1/4 cup green onions, diced
1 tablespoon canola oil
1 teaspoon capers, finely chopped
1 tablespoon fresh parsley, chopped
2 (6-ounce) packages skinless, boneless pink salmon
Mix green onions, garlic powder, ground red pepper, pink salmon, red bell pepper, egg, 1/4 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons mayonnaise and 1-1/2 teaspoons mustard into a bowl.
Slowly sprinkle in the panko crumbs until they're evenly incorporated into the mixture.
Spoon some of the mixture into a large cookie cutter in order to create eight 3-inch-wide patties.
Set the patties aside.
Combine capers, 1/4 teaspoon salt, garlic, parsley, 2 tablespoons mayonnaise, 1 teaspoon mustard and remaining lemon juice into a separate bowl.
Add canola oil to a skillet set at medium on the stove. Cook each patty at 5 minutes on each side. Serve them with the caper sauce.
5. Tuna-Fish Casserole
Start to finish: 32 minutes (20 minutes active)
1/2 cup yellow onion, chopped
2-3/4 cups fat-free milk
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 ounces egg noodles
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1/3 cup carrot, chopped
1/2 cup cream cheese, softened
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (5-ounce) cans albacore tuna, drained
Boil egg noodles as directed by the package's instructions. Drain the noodles and set them aside.
Set a large skillet on the stovetop under medium heat.
Drizzle olive oil onto the pan until coated.
Combine carrots and onions into the skillet.
Cook the mixture for 6 minutes. Stir frequently.
Add flour to the mixture. Cook for 1 minute with a brisk, stirring action.
Slowly pour milk into the mixture.
Cook and whisk the mixture for 5 minutes.
Add salt, pepper, cream cheese and mustard to the skillet. Stir and cook for 2 minutes.
Turn on the broiler.
Pull skillet from the heat. Add peas, tuna, noodles and 1/4 cup Parmigiano-Reggiano cheese to the mixture. Combine until evenly distributed.
Transfer the mixture to a 2-quart baking dish that's sprayed with cooking oil.
Sprinkle 1/4 cup Parmigiano-Reggiano cheese on top of the mixture.
Cook the mixture in the broiler for 3 minutes.
Rest the mixture for 5 minutes. Serve hot and bubbly.
When you just don't have the time or will to have a seafood takeover at your house, join us this summer for our ocean specials. Our specials begin this August at Calypso's® Buffet, Tradewinds® Marketplace and Farraddays® Steakhouse within our spectacular Isle® Casino Black Hawk property. Your all-you-can-eat adventure includes endless crab legs that are available at Calypso's every night of the week. You work hard the rest of the year, so take advantage of our Seafood Takeover and enjoy the spread!