Barbeque recipe collection

Grilled salmon with a honey mustard and soy sauce glaze brushed on just before it comes off the grill. Simple 4-ingredient glaze, 10 minutes on the grill, and dinner is served.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

Grilled sesame chicken breasts marinate in soy sauce, white grape juice, sesame seeds and ginger, then grill over medium-hot coals. A sweet-savory Asian-inspired summer dinner.

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Sesame-soy marinated beef skewers grilled with green peppers, cherry tomatoes, and mushrooms. Asian-style steak kebabs with a blended ginger-garlic marinade basted on the grill.

Grilled shellfish ceviche with scallops, shrimp, and salmon marinated in lime juice with mango, grapefruit, and orange. A hybrid ceviche that combines citrus curing with quick grill marks.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.

Grilled shrimp with roasted tomatillo salsa made from oven-charred tomatillos, poblano pepper, cilantro, and parsley. Smoky, tangy, and ready fast.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Grilled soft-shell crab sandwiches: whole crabs grilled hot for two and a half minutes per side, piled onto rolls with green chile aioli, mixed greens, and sliced tomato.

Grilled south of the border steak is a zesty Tex-Mex cookout: scored round steak in a ketchup-Worcestershire-hot sauce marinade, grilled and sliced, served with cheesy refried beans, chilis and chips.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.