Make seafood prep a breeze with our tried-and-true cooking methods.
Preparing seafood can feel intimidating, but it doesn’t have to be. From clams and mussels to tuna steak and wild-caught salmon, we’re here to show you that seafood is a perfect choice for a weeknight meal. Not only is it delicious and a healthy source of protein, but it’s also surprisingly easy to prepare—especially with the tips and tricks our seafood experts have curated for you.
Your first tip: When cooking fish, the flesh will turn opaque, and the juices will change from clear to white when it’s done. For absolute certainty, aim for an internal temperature of 145°F.
Poached Fish
Poaching is super healthy and perfect for winter or indoor cooking. The secret? A flavorful poaching liquid. Enhance it with herbs, peppercorns, celery, carrots, a splash of white wine, olive oil, or butter. Don’t forget the salt—briny as the ocean!
Start with 3–4 inches of simmering liquid in a pot. For medium-firm fillets like salmon, halibut, cod, or rockfish, gently lower the fish into the simmering liquid and cook uncovered until it reaches an internal temperature of 145°F.
For delicate fillets like sole, roll them into little bundles and nestle them into a brothy tomato sauce for an extra burst of flavor.
Grilled Fish
Grilling fish is a quick and delicious way to enhance its natural flavors while adding a touch of smokiness. The high heat locks in moisture, leaving you with a tender, flaky fillet.
Start by preheating your grill to medium-hot and oiling the grates with a paper towel dipped in a heat-stable oil. Place the fish on the grill skin-side down, cooking it there for the duration. If you’re after a nice char, flip the fish flesh-side down for the final third of the cooking time.
Pro tip: wild salmon, halibut, tuna, and trout are all flavorful options that grill beautifully.
Baked Fish
Lock in moisture and flavor with baking—a versatile, low-maintenance cooking method perfect for all types of fish, especially delicate varieties like sole or tilapia.
Preheat your oven to 375°F. Place the fish in an oven-safe dish, drizzle with your favorite oil or fat, and season with salt and pepper. Bake until the internal temperature reaches 145°F, or adjust for your preferred doneness.
Pro Tip: For effortless cleanup, wrap the fish in parchment paper before placing it in the baking dish.
Sear-Roasted Fish
Searing fish creates a nice golden-brown crust that adds flavor and texture. Plus, it cooks in just minutes, making it a perfect meal for a busy night with a side of roasted veggies.
Preheat your oven to 450°F. Pat the fish dry and season it with salt and pepper. Preheat an oven-proof skillet over medium-high heat, add a heat-tolerant oil or fat, and place the fish in the pan flesh-side down without crowding the pan. Cook for 2-3 minutes or until nicely browned.
Flip the fish skin-side down, transfer the skillet to the oven, and cook until the internal temperature of your fillet reaches 145°F or more, depending on your preferred doneness.
Pro tip: For a crisper crust, just before the pan goes into the oven, tilt the pan and spoon your hot oil or fat over the top of the fish.
Steamed Clams or Mussels
Whether you're entertaining guests or enjoying a quiet meal at home, steamed shellfish brings the flavor. And the best part? They're easy to make!
First, clean the shellfish by swishing them in a bowl of cold water for about 10 minutes, changing the water often. Drain them well.
Next, melt butter (or your preferred fat) in a heavy-lidded pot over medium heat. Add shallots and parsley, sautéing until softened. Pour in ½ cup of white wine or broth, and bring it to a simmer.
Add the shellfish, cover the pot, and steam until the shells open—about 5 minutes. Discard any shells that did not open and serve immediately for the best flavor.
Pro tip: serve with crusty bread to sop up all that yummy broth!
Sheet-Pan Salmon with Cabbage
This no-fuss, one-pan meal is as easy as it is delicious with protein-packed salmon and cheesy wedges of caramelized cabbage. It cooks in just 20 minutes, and cleanup is a cinch!
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