Grilled Recipes You Should Make This – and Every – Summer

Like many of us, my love affair with grilling goes way back. I remember lining up with the rest of the kids years ago to get snappy hot dogs and juicy burgers just plucked from the grill, still smoking and steaming, at family functions and on long holiday weekends.

As an adult, I couldn’t wait to get my own place with at least enough space for an outdoor grill and a tiny patio to call my own. And once I did, it’s been grilling season ever since. As long as the grill’s not covered by snow, I’ll find a way to put it to use!

Besides the fact that grilled meats are so darn delicious, one of the absolute best things about grilling is how versatile it is. Whether you’re a novice or seasoned pro, you can grill just about anything — and, if you do it right, it’s going to taste fantastic. Even better, the recipes and meals you create on the grill can take an almost infinite variety of forms: simple direct grilling, where you place seasoned meat or fish right over your heat source; marinated dishes; proteins wrapped in foil packets; grilling with cedar planks or specialty wood chips for just the right smoky flavor; rotisserie grilling; and so much more!

From the simple to the elaborate, the number of ways to make an exceptional plate of grilled foods is incalculable. All you need are high-quality protein, your favorite variety of spices and seasonings, a few simple sides, and, of course, that all-important flame. 

Ready to get your grill on and start cooking up some magic? Here are our favorite proteins you’ve got to grill this summer, along with some delicious (and perhaps unexpected) ways to make them truly shine.

Grilled meat recipes

Hot Dogs

Whether you’re 3 or 93, everyone loves a beautifully grilled hot dog, especially in the golden months of summer. To make your dogs as tasty as possible, always score them before placing them on a preheated grill with lightly oiled grates (to reduce sticking). This prevents curling and helps them to cook more evenly. 

For a slightly sweeter, richer dog, you can also grill up uncured bison franks. Serve ‘em in a toasted bun (brioche, sourdough, or even a pretzel bun) and then layer on even more flavor, such as caramelized onions and peppers or even a spicy slaw made with shredded cabbage, carrots, jalapeños, and a mayo/lime dressing. (Add a touch of honey or sriracha for sweetness or heat.) 

Or, drizzle your franks with a creamy homemade cheese sauce (like sharp cheddar, melted and mixed with heavy cream and a touch of mustard), plus fresh homemade guacamole or a spoon of smoky, crumbled bacon bits.

Sausages

For a more elevated alternative to franks, grill almost any type of sausage, from spicy Cajun andouille to chicken sausage to cheddar cheese or jalapeño brats. (Get all these sausages and more in our exclusive sausage sampler pack.) Serve them in rich, buttery specialty buns (ciabatta, focaccia, and poppy seed are all great options) or with toppings ranging from sauerkraut to pico de gallo or to a hearty homemade chili. 
Or, to really amp up your sausage game, wrap them in bacon or slice them lengthwise and stuff them with cheese, jalapeños, or sauerkraut before grilling. To infuse your sausages with herb flavor, brush them with a mixture of melted butter and freshly diced parsley, basil, or rosemary while they cook. Or brine your sausages in pickle juice for a couple of hours before grilling to infuse them with a mega dose of zesty, tangy dill.

Burgers

Like hot dogs, burgers are another summertime grilling staple. Once you’ve mastered the subtle art of grilling a great burger, make sure you serve it up like a pro. You can opt for traditional beef, like our incredible steak burger, or try something more unexpected like a patty made from bison, salmon, or even shrimp. 

Beyond all the traditional condiment faves, you might then top your grilled burger with sauteed mushrooms, an “alternative” cheese like Gouda or brie, or a homemade garlic and lemon aioli or basil pesto. 

For a Mediterranean-style Caprese burger, pile your perfectly grilled patty with fresh mozzarella, tomato slices, fresh basil leaves, and balsamic glaze and serve on a toasted Ciabatta roll. You can make an out-of-this-world grilled Korean-style barbecue meal by adding soy sauce, garlic, and ginger to your patty and then layering on kimchi, gochujang mayo, and pickled daikon radish. Or, try the trendy social media favorite and top that grilled burger patty with a slice of American cheese, pickles, bacon, and a dollop of creamy peanut butter! That’s right…peanut butter. (Think a slightly sweeter, saltier alternative to peanut sauce.) It’s tasty, whimsical, and sure to have your guests talking one way or the other.

Steak

More than a simple indulgence or weekend treat, grilled steaks are a rite of summer. Always season grill-friendly cuts like ribeye, New York strip, filet mignon, T-bone, and porterhouse generously with coarse salt and freshly ground black pepper, and then let them sit at room temperature for about 30 minutes before grilling to absorb the seasoning. 

Dry rubs made with spices like paprika, garlic powder, onion powder, and cayenne are another essential secret to make sure you cook any steak the right way. 

Once your steak is grilled, let the meat be the star. Top it with a compound butter made with fresh parsley and garlic, or combine butter with crumbled blue cheese for a rich and tangy topping. Chimichurri and red wine reductions are fabulous sauce options that won’t overpower your meat. And when it’s time to wash everything down, don’t forget a beautiful glass of full-bodied red wine, such as cabernet sauvignon or Malbec, to perfectly complement the beef’s natural, juicy grilled flavors.

Grilled fish recipes

Salmon

Grilled salmon, it’s been said, is one of the easiest — and most delicious — grilled dishes you can put on a plate…and who are we to argue? Whether you’re grilling your beautiful ruby red salmon fillet on a cedar plank, where it can absorb the smoky flavor of the wood, in a citrus-filled foil packet to ensure maximum juiciness, or directly on the grill grates and topped with fresh lemon slices, dill sprigs, and a drizzle of melted garlic butter, your meal will always turn out incredible. 

To make your crispy, grilled salmon even more decadent, ladle on some sweet and spicy pineapple relish, mango avocado salsa, or a sriracha honey glaze before you dig in. Or, for a meal that’s sure to impress, give your salmon a crust before you grill it. Brush your fillets with olive oil and press them into a mixture of grated Parmesan, breadcrumbs, and chopped herbs or crushed pistachios, and then carefully grill for four to six minutes per side. 

Chilean Sea Bass

Many grilled seafood lovers flock to Pacific tuna to pair with their salmon in the summer months, but don’t sleep on wild Chilean sea bass as a mild, sweet, delicate, and buttery option for your grill as well. 

The fish should be patted dry with paper towels to remove excess moisture. Then, brush with olive oil and season well before grilling. Start the Chilean sea bass skin side down to prevent sticking and allow the skin to get extra crispy. When your Chilean sea bass is done, you can top it with everything from lemon herb butter (a mixture of softened butter plus lemon zest, minced garlic, and chopped fresh parsley, dill, or chives) to tomato basil relish (chopped tomatoes, fresh basil, red onion, olive oil, and balsamic vinegar) to a light, seasonal sauce made with capers sauteed in butter, plus minced garlic, lemon juice, and a splash of white wine. 

If you don’t feel like serving your Chilean sea bass whole, another option is flaking it for tacos (add to warm tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema). Or, whip up a delicious Mediterranean bowl and serve the grilled fish over a mix of couscous, olives, cucumbers, feta cheese, and cherry tomatoes. To complete your bowl, add a light drizzle of cool and creamy tzatziki sauce.

Shrimp

Because of their small size and delicate nature, shrimp might not always make your list of “must-grill” summer proteins. But that’s a mistake! 

Grilled shrimp make a delightful weeknight meal and an impressive treat for larger gatherings. They cook up in minutes, readily absorb flavor from a wide variety of spices and marinades, and are easier to grill than you might think. All you need is a good set of skewers (remember to soak them first so they don't burn), grill basket, or trusty cedar plank or grill-friendly slab of Himalayan pink salt (both of which are readily available online). 

Once your shrimp are grilled, serve them in fajitas, quesadillas, or simply soft tortillas packed with cabbage slaw, avocado slices, lime crema, and cilantro. Or, make a flavorful summer salad or a hearty pasta dish of linguine, spaghetti, or penne, plus sauteed garlic, cherry tomatoes, spinach, Parmesan cheese, and fresh basil. 

Grilled shrimp are also incredible atop crusty, toasted slices of grilled garlic bread as a classic shrimp bruschetta or piled on a plate of creamy grits — added cheese, crumbled bacon, green onions, and hot sauce are a must!

Lobster and crab

No summer is complete without your choice of some gorgeous, decadent, freshly grilled lobster or crab. 

Marinate your thawed lobster tail in a mixture of melted butter, minced garlic, lemon juice, salt, and pepper, and then grill for four to five minutes per side or until it is nicely seared, and opaque and firm to the touch. Keep an eye on the grill. Lobster cooks quickly, and you don’t want it overdone. 

Serve your grilled lobster tails on a platter with lemon wedges, fresh herbs, and a small bowl of melted herb butter for dipping, or pile them on top of grilled veggies or a light pasta salad. For an added layer of flavor, consider using a smoker box filled with wood chips (like applewood or cherry) to infuse a subtle smokiness into the meat. 

As for the crab, first steam or boil your King crab legs or Dungeness crab for five to seven minutes or until partially cooked. Then, sear on the grill for another five to seven minutes more per side, basting occasionally with butter to keep the meat moist and flavorful. While a fresh lemon herb butter is ideal with grilled crab, also consider alternatives like a garlic aioli, chimichurri, or even spicy remoulade made with mayo, Dijon mustard, capers, pickles, paprika, and a dash of hot sauce. The last ingredient really brings out other fantastic and sometimes hidden flavors in the meat. 

And whether you settle on lobster or crab (or both!), don’t forget a crisp white wine, such as a sauvignon blanc, chardonnay, or light pinot gris to complete your meal and celebrate all the delicious wonders that home grilling has to offer.