Warm weather and seafood go hand in hand. Whether you make a no-cook dish like bright and tangy ceviche or fire up the grill for marinated shrimp or perfectly charred salmon, seafood always feels light-yet-satisfying — which is perfect for hot, sunny days. You’ve got a lot of choices when it comes to grilled fish and seafood: family-favorite fish tacos, company-worthy seared scallops and more.

So, how do you choose when there are so many delicious options? Work your way through this roundup, starting with a dish inspired by the flavors of a classic shrimp boil. We've included andouille, potatoes, corn, Old Bay and garlic — and upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping so you don’t miss out on any of the delicious sauce.

Giada's lemon, mint and basil dressing is bright and refreshing — just the thing to dress up swordfish's meaty flavor.

These tender grilled mussels are served with a buttery white wine-and-garlic sauce and plenty of crusty grilled bread to mop up the delicious juices. The high heat of grilling leaves mussels particularly plump, and it just might be one of the easiest ways to cook them: There’s no need to pull out a big pot for steaming and cleanup is a breeze. We bumped up the sauce by using a whole head of garlic first softened in the microwave to cut the cooking time and then caramelized it right on the grill for natural sweetness and tons of umami. It’s a rich, satisfying dish bursting with flavor.

Sweet shrimp and lump crab get folded into a tangy mayo-mustard dressing with celery and pimentos then piled into buttery toasted buns. It's a breezy Lowcountry twist on a lobster roll that's perfect for a warm-weather lunch or picnic spread.

Here's a super-fast, simple and summery version of shrimp scampi — with no chasing your shrimp around the grill or dropping them through the grates. Plus, cleanup is a breeze!

Grilled pizza dough gets topped with a creamy garlic Parmesan sauce, charred shrimp and melty mozzarella then finished with red pepper flakes for a little kick. It's a fun twist on pizza night that feels fancy enough for a summer gathering but comes together in under an hour.

The same insulation that keeps your beers icy inside a cooler can hold heat too. And thus, the seafood boil cooked in a cooler was born.

Lobster rolls don't have to be a luxury. This recipe gets them from the kitchen to your table in under an hour.

Stacked with marinated salmon, tender bell pepper and juicy charred pineapple, these grilled kebabs are inspired by the sweet and salty flavors of the Pacific, namely Japanese and Hawaiian cooking. There's enough from-scratch teriyaki sauce (ours is pretty classic) to baste the kebabs and serve on the side. The skewers are sticky and glazy, flavorful and fun — ideal for any summer meal.

The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar planks for salmon, here is your chance. We're pretty sure you'll never go back to the hassle of fish sticking to the grill grates again.

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section; some stores sell spiral-cut zucchini.

This rendition of kushiyaki — the catch-all term for the popular Japanese technique of grilling skewered foods — is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake, and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers in the traditional way with a generous shake of furikake or shichimi togarashi, take your pick!

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like—these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don’t forget the paper towels!

This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm; the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, add the vegetables to the boiling pasta when it's just short of done. You'll find yourself using that trick over and over again.

Mahi mahi is a great fish to grill because it's firm and flaky at the same time. Bobby Flay adds brown sugar to his rub to help balance the spices as well as give the finished fish a caramelized top.

Our take on the best grilled octopus gets inspiration from the wonderful octopus dishes found all over the Mediterranean. It dresses tender, charred octopus with olive oil, a squeeze of lemon, red wine vinegar, garlic and herbs. Much has been said about the best way to tenderize octopus, with different cooking methods (boiling, braising, sous vide, pressure cooking, etc.) and old tricks such as putting a cork in the water. We decided to test two methods that don’t require special equipment: poaching the octopus in water and braising the octopus in its own juices. While both yielded tender results in about an hour, most tasters preferred the flavor of the poached octopus. Once the octopus is cooked, you can keep it in the marinade overnight if that’s convenient; all you’ll need to do before serving is give it a quick char on the grill and garnish it. You could simply serve it with some lemon wedges, but a garnish of celery, olives and almonds add excellent flavor and texture for an impressive light meal or dinner-party first course.

Grape leaves are the secret to grilling salmon from frozen. They keep the fish from sticking to the grill — plus, they're edible. Other bonuses of this quick method: The marinade freezes in place on the frozen fillets, making them easy to wrap and infusing them with flavor on the grill. And the half-cooked pieces stay firm so they're easy to turn. Round out the meal with rice and a salad.

Stuffed with creamy sweet corn and slathered with a bright green herb butter, this crowd-pleasing salmon is as beautiful as it is delicious.

This recipe is inspired by the crawfish boils I grew up with in New Orleans even before the term “Viet-Cajun” was coined. Back in the 1970s, Vietnamese immigrants to the Southern states (Louisiana and Texas in particular) like my family began combining classic flavors and techniques from their homeland with Gulf Coast ingredients, although it wasn’t until decades later that Viet-Cajun came to represent this distinctive seafood-oriented cuisine. Lemongrass, ginger, fish sauce and lots of garlic—this aromatic powerhouse makes a more traditional Cajun seafood boil distinctly Viet-Cajun. I’ve adapted this festive one-pot meal to incorporate some personal favorites while maintaining the hallmarks of a Viet-Cajun boil. Water and fresh orange juice are my family’s go-tos for the boiling liquid, but you can also swap orange juice for pineapple juice (a popular Vietnamese flavoring), or use light beer, which is more common in East Coast boils. Mushrooms and quail eggs are my additions, and although they’re not traditional I see them more often in restaurant-style boils. And finally the sauce: Viet-Cajun boils are commonly tossed in a simple-to-make spiced lemongrass-garlic butter; since the ones I grew up with in Louisiana weren’t soaked in sauce, I prefer to spoon a little bit of the butter over the top but serve most on the side for guests to toss or dip as much or as little as they like.

A sheet pan is a handy stand-in for the traditional wide, low pan used to make paella in this easy version for the grill.

Seasoning and grilling shrimp to perfection doesn't take long at all, but to speed up Valerie Bertinelli's recipe even more, you can make the smoky romesco sauce a day ahead.