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Meat Classic Tuna Salad Sandwich

Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang. —The New York Times

Meat Coconut Fish and Tomato Bake

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

Meat Coconut-Miso Salmon Curry

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Meat Coconut-Poached Fish With Bok Choy

This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Meat Crab Cakes Baltimore-Style

This is a classic crab cake inspired by those that were served at Obrycki’s Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.

Meat Fish Tacos

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss. Why You Should Trust This Recipe Sam Sifton, the founding editor of New York Times Cooking and an avid fisherman, created this version of fish tacos after spending time with a chef who specializes in fish. Sam also took inspiration for this dish from the delicious version at El Siete Mares on Sunset Boulevard in Los Angeles before it closed in 2020.

Meat Ginger-Garlic Shrimp With Coconut Milk

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.”

Meat One-Pan Roasted Fish With Cherry Tomatoes

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Meat Roasted Salmon Glazed With Brown Sugar and Mustard

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

Meat Salmon Roasted in Butter

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It’s astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You’ll have an elegant fish dinner in about 15 minutes. Don’t be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Meat Scallion-Oil Fish

For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness. In turn, the oil will be tinted green and perfumed with an umami-saturated scallion aroma like nothing else. Be sure to dip crusty bread into that glorious scallion oil to enjoy with the tender fish. This dish is great with rice, too.

Meat Seared Salmon with Summer Vegetables

In 2018, Food & Wine named this recipe one of our 40 best: No one will contest that Union Square Cafe was one of the defining restaurants of the early ’90s. Critics and diners were delighted by Danny Meyer’s devout attention to hospitality and couldn’t get enough of chef Michael Romano’s remarkable greenmarket-centric American Italian food. Certain dishes defined the restaurant, including Romano’s seared salmon, which was one of the most popular items on the menu and one of the best recipes we ever published. The myriad of vegetables in the recipe — corn, spinach, shiitakes, and tomato — sing of late summer. This recipe serves three to four as a main course and can easily be doubled.

Meat Sesame Salmon Bowls

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Meat Sheet-Pan Harissa Salmon With Potatoes and Citrus

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.

Meat Sheet-Pan Roasted Fish With Sweet Peppers

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Meat Shrimp Tacos

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!

Meat Tuna Mayo Rice Bowl

This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.