Father's Day Grilling Bundle Recipes

Father's Day Grilling Bundle Recipes

Spend your weekend grilling wild-caught seafood with friends and family! Our in-house Chef Nicole created three irresistible, easy-to-follow recipes designed to make your prep time quick and your mealtime unforgettable. Each dish highlights the bold, natural flavors of sustainably sourced seafood,  perfect for summer cookouts, backyard gatherings, or a simple weekend dinner outside. Fire up the grill, enjoy the sunshine, and savor every bite with the people you love.

Grill filled with cod skewers, shrimp, sockeye fillet, corn and asparagus.

    Here are the irresistible recipes our in house Chef Nicole has created to accompany this grilling bundle (no longer available). 

     

     

     

     

    [[ recipeID=recipe-kmrcf5ifn0, title=Grilled Cajun Shrimp ]]

     

    [[ recipeID=recipe-0il68yhxqq, title=Chermoula Pacific Cod Skewers ]]

     

    [[ recipeID=recipe-l7s2nbjlt2, title=Easy Grilled Sockeye Salmon Fillet ]]

    Grilled salmon fillet, shrimp, and cod skewers on a white marble table

     

    Chef Nicole outside smiling in front of a tree line and water.

    AUTHOR PROFILE

    Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.


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    Recipes

    Shrimp Shawarma with Toum

    Shrimp Shawarma with Toum

    Bring the vibrant flavors of the Middle East to your kitchen with this Wild for Salmon Shrimp Shawarma recipe. Featuring our sustainably caught, tender white...

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    Chamomile Poached Salmon with Yogurt Dill Sauce

    Chamomile Poached Salmon with Yogurt Dill Sauce

    Our Chamomile Poached Wild Sockeye Salmon with Yogurt Dill Sauce brings together the gentle floral notes of chamomile and the bright freshness of dill and...

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    Grilled Cajun Shrimp

    Although this can be a quick recipe to throw together it is also one that can be prepped ahead of time! Chef Nicole recommends seasoning the shrimp and letting it marinade in the fridge overnight.

    • Cook Time: 5 mins

    Ingredients

    Instructions

    Ingredients

    • 1 lb of Wild for Salmon 26/30 White Gulf Shrimp
    • 3 tablespoons olive oil
    • 2 teaspoons fresh chopped parsley
    • 1 teaspoon thyme
    • 1 teaspoon oregano
    • 1 teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne
    • ¼ teaspoon basil
    • Sprinkle salt, for taste

    Instructions

    1. Blend the herbs and spices together.
    2. Sprinkle generously on the shrimp.
    3. Grill at 400 for 2 minutes, per side.

    Chermoula Pacific Cod Skewers

    Chermoula is a sauce that originated from Morocco that is typically used with grilled fish. It is a strong green sauce primarily made of fresh herbs and toasted spices.

    • Cook Time: 8 mins

    Ingredients

    Instructions

    Ingredients

    • ½ cup fresh cilantro
    • ½ cup fresh parsley
    • 4-5 garlic cloves
    • 1 teaspoon dried coriander seeds
    • 1 teaspoon cumin
    • 1 teaspoon crushed red pepper flakes
    • Juice of half of a lemon
    • Olive oil
    • Salt & pepper to taste

    Skewers

    Instructions

    1. Toast the cumin and coriander seeds in a pan for a minute or until they become aromatic turn off heat and add crushed red pepper flakes. Let them cool.
    2. Gently rinse fresh herbs with cold water and pat dry with a paper towel.
    3. Add the cilantro and parsley to food processor and pulse a few times.
    4. Add garlic and toasted seeds.
    5. Continue pulsing the mixture adding olive oil slowly.
    6. Finish with lemon juice.
    7. Taste and add salt and pepper to liking.

    For Assembly of Skewers

    1. Cut the pacific cod into large chunks.
    2. Marinate the pacific cod for at least 1 hour with half of the Chermoula Sauce.
    3. Soak skewers during this time.
    4. Cut vegetables into large chunks.
    5. Assemble alternating layers of vegetables and pacific cod.
    6. Preheat grill to 400.
    7. With paper towel oil the grate of the grill to prevent sticking.
    8. Grill skewers for 4 minutes on each side.

    Easy Grilled Sockeye Salmon Fillet

    This is a quick and easy salmon fillet recipe that is sure to please your entire family!

    • Cook Time: 15 mins

    Ingredients

    Instructions

    Ingredients

    Instructions

    1. Season your sockeye fillet generously with our Wild for Salmon seasoning.
    2. Place on the cedar plank (soaked in water for at least 15 minutes).
    3. Grill at 400 for 12 -15 minutes.