12 Fresh Summer Grilling Recipes for Healthy Meals

Summer grilling brings out the best flavors in fresh ingredients while keeping your kitchen cool. These healthy recipes make the most of seasonal produce and lean proteins.

From juicy pork chops to colorful vegetable sides, each dish delivers bold flavors that celebrate outdoor cooking at its finest.

01. Brined Bone-In Pork Chops

Perfectly grilled pork chops with subtle sweetness and gentle heat. A quick brine keeps these thick cuts incredibly juicy throughout cooking.

Ingredients: 4 bone-in pork chops (1-inch thick), 4 cups water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 2 tablespoons olive oil, salt and black pepper to taste.

How To Make Brined Bone-In Pork Chops

1. Dissolve salt and brown sugar in water to create your brine. Submerge pork chops completely and refrigerate for 2-4 hours maximum to prevent texture changes while ensuring maximum moisture retention.

2. Remove chops from brine and pat completely dry with paper towels. Mix paprika, garlic powder, and cayenne in a small bowl, then rub this spice blend evenly over both sides of each chop.

3. Preheat grill to medium-high heat and brush grates with oil. Grill chops for 5-6 minutes per side until internal temperature reaches 145°F, creating beautiful grill marks while maintaining juiciness.

4. Let chops rest for 5 minutes before serving to allow juices to redistribute throughout the meat for maximum tenderness and flavor.

02. Asian Corn Salad with Chili-Miso Dressing

Smoky grilled corn meets bold Asian flavors in this vibrant summer salad. The umami-rich dressing transforms simple ingredients into something spectacular.

Ingredients: 4 ears fresh corn (husked), 4 cups baby spinach, 2 tablespoons white miso paste, 3 tablespoons Thai sweet chili sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 green onions (sliced), ¼ cup toasted sesame seeds.

How To Make Asian Corn Salad with Chili-Miso Dressing

1. Grill corn over medium-high heat for 12-15 minutes, turning every 3-4 minutes until kernels are charred and caramelized all around. The slight blackening adds incredible smoky depth to the salad.

2. Cool corn completely, then cut kernels from cobs using a sharp knife. I like to stand each ear in a large bowl to catch all the kernels and prevent mess.

3. Whisk together miso paste, chili sauce, rice vinegar, and sesame oil until completely smooth. The miso should dissolve completely for the best texture and flavor distribution.

4. Combine corn kernels with spinach in a large serving bowl. Pour dressing over salad and toss gently to coat. Top with sliced green onions and sesame seeds just before serving.

03. Herb-Crusted Chicken with Pan Sauce

Grilled chicken elevated with fresh herbs and a bright pan sauce made from the resting juices. This French-inspired dish brings restaurant quality to your backyard.

Ingredients: 4 boneless chicken breasts, 3 tablespoons fresh parsley (chopped), 2 tablespoons fresh thyme, 2 tablespoons capers, 1 lemon (juiced), 4 tablespoons olive oil, 2 garlic cloves (minced), salt and pepper to taste.

How To Make Herb-Crusted Chicken with Pan Sauce

1. Pound chicken breasts to even ½-inch thickness between plastic wrap. This ensures uniform cooking and prevents dry spots while creating tender, juicy results throughout each piece.

2. Mix parsley, thyme, and garlic with 2 tablespoons olive oil. Rub this herb mixture all over chicken breasts, coating both sides generously for maximum flavor penetration.

3. Grill chicken over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Place cooked chicken on a plate and tent with foil to rest.

4. Collect the resting juices from the plate and whisk with remaining olive oil, lemon juice, and capers. This bright sauce perfectly complements the herb-crusted chicken.

5. Slice chicken and serve immediately with the fresh herb sauce drizzled over the top for a restaurant-worthy presentation that tastes incredible.

04. Grilled Shrimp with Green Herb Salsa

Quick-cooking shrimp paired with a zesty cilantro-parsley salsa verde. This light dish comes together in minutes but delivers bold, fresh flavors.

Ingredients: 2 pounds large shrimp (peeled and deveined), 1 cup fresh cilantro, ½ cup fresh parsley, 3 limes (juiced), 3 tablespoons olive oil, 2 garlic cloves, 1 jalapeño (seeded), salt and pepper to taste.

How To Make Grilled Shrimp with Green Herb Salsa

1. Thread shrimp onto metal skewers or soak wooden skewers in water for 30 minutes first. This prevents burning and makes turning the shrimp much easier during grilling.

2. Brush shrimp with 1 tablespoon olive oil and season generously with salt and pepper. The oil helps prevent sticking while creating beautiful grill marks on each piece.

3. Pulse cilantro, parsley, garlic, and jalapeño in a food processor until finely chopped. Add lime juice and remaining olive oil, then pulse until you have a chunky salsa consistency.

4. Grill shrimp over high heat for 2-3 minutes per side until pink and slightly charred. Overcooking makes shrimp rubbery, so watch carefully for that perfect pink color.

5. Remove shrimp from skewers and serve immediately with the bright green salsa spooned generously over the top for maximum flavor impact.

05. Fennel-Spiced Pork Chops with Grilled Apricots

Aromatic fennel seeds create a fragrant crust on tender pork chops. Sweet grilled apricots provide the perfect fruity contrast to the savory spices.

Ingredients: 4 pork chops (bone-in), 2 tablespoons fennel seeds, 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 8 fresh apricots (halved and pitted), 2 tablespoons olive oil, 1 teaspoon kosher salt.

How To Make Fennel-Spiced Pork Chops with Grilled Apricots

1. Toast fennel seeds, coriander seeds, and peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. This step releases essential oils and intensifies the spice flavors dramatically.

2. Grind toasted spices in a spice grinder or mortar and pestle until you have a coarse powder. Mix with salt and rub generously over both sides of each pork chop.

3. Brush apricot halves lightly with olive oil to prevent sticking. The oil also helps caramelize the fruit’s natural sugars during grilling for incredible sweetness.

4. Grill pork chops over medium-high heat for 5-6 minutes per side until internal temperature reaches 145°F. The spice crust should be golden brown and aromatic.

5. During the last 4 minutes of cooking, add apricots to the grill cut-side down. Grill until caramelized and slightly softened, then serve alongside the spiced pork chops.

06. Parmesan-Crusted Grilled Zucchini

Summer zucchini gets the gourmet treatment with crispy breadcrumbs and nutty Parmesan. This simple side dish transforms humble vegetables into something special.

Ingredients: 4 medium zucchini (sliced lengthwise), ½ cup panko breadcrumbs, ½ cup Parmesan cheese (grated), 3 tablespoons olive oil, 2 tablespoons fresh parsley (chopped), 1 lemon (zested), salt and pepper to taste.

How To Make Parmesan-Crusted Grilled Zucchini

1. Slice zucchini lengthwise into ½-inch thick planks, creating flat surfaces that grill evenly and hold toppings well. Pat dry with paper towels to remove excess moisture.

2. Mix panko breadcrumbs with Parmesan cheese, parsley, and lemon zest in a bowl. This mixture creates a bright, crunchy topping that contrasts beautifully with tender zucchini.

3. Brush zucchini planks with olive oil and season with salt and pepper. Grill over medium heat for 4-5 minutes per side until tender and marked with beautiful grill lines.

4. During the last 2 minutes of cooking, sprinkle the breadcrumb mixture over each zucchini plank. The residual heat will toast the breadcrumbs while melting the cheese perfectly.

07. Ginger-Glazed Salmon with Cilantro Sauce

Asian-inspired salmon with a sweet and savory glaze. Fresh cilantro sauce adds bright, herbaceous notes that perfectly complement the rich fish.

Ingredients: 4 salmon fillets (6 oz each), 3 tablespoons fresh ginger (grated), 2 tablespoons fish sauce, 3 tablespoons honey, 1 cup fresh cilantro, 2 Thai chilies (minced), 2 tablespoons lime juice, 3 tablespoons vegetable oil.

How To Make Ginger-Glazed Salmon with Cilantro Sauce

1. Whisk together grated ginger, fish sauce, and honey to create the glaze. The combination of sweet honey and salty fish sauce creates incredible umami depth in every bite.

2. Blend cilantro, Thai chilies, lime juice, and 2 tablespoons oil in a food processor until smooth. This bright green sauce provides the perfect cooling contrast to the rich salmon.

3. Brush salmon fillets with remaining oil and season with salt. Grill over medium-high heat for 4 minutes, then flip and brush with the ginger glaze.

4. Continue grilling for 3-4 minutes more, basting with glaze every minute until fish flakes easily and internal temperature reaches 145°F. The glaze should be caramelized and sticky.

5. Serve salmon immediately with cilantro sauce drizzled over the top. The fresh herbs cut through the richness beautifully while adding vibrant color to the plate.

08. Whole Grilled Salmon with Basil-Pistachio Topping

Impressive whole salmon fillet paired with sweet grilled peaches and aromatic herb topping. This showstopper feeds a crowd while staying surprisingly simple to execute.

Ingredients: 2 lb salmon fillet (skin-on), 4 peaches (halved and pitted), ½ cup pistachios (chopped), ¼ cup fresh basil (chopped), 1 red onion (sliced), 2 tablespoons olive oil, 1 lemon (zested), salt and pepper to taste.

How To Make Whole Grilled Salmon with Basil-Pistachio Topping

1. Season salmon generously with salt and pepper, focusing on the flesh side. The skin acts as natural protection during grilling and prevents the fish from falling apart.

2. Create a two-zone fire with direct and indirect heat areas. This setup allows you to sear the salmon initially, then finish cooking gently without overcooking the delicate fish.

3. Mix chopped pistachios with basil and lemon zest to create the gremolata topping. This bright mixture adds incredible texture and fresh flavor to the rich salmon.

4. Place salmon skin-side down over direct heat for 3-4 minutes until skin crisps, then move to indirect heat. Cover and cook 12-15 minutes until fish flakes easily.

5. Grill peach halves and onion slices during the last 6 minutes of cooking time. Serve salmon topped with pistachio mixture alongside the caramelized fruit and onions.

09. Charred Green Beans with Mustard Dressing

Crisp-tender green beans get smoky char marks and tangy mustard vinaigrette. A grill basket makes this vegan side dish foolproof and delicious.

Ingredients: 2 pounds fresh green beans (trimmed), 3 tablespoons Dijon mustard, 3 tablespoons apple cider vinegar, ¼ cup olive oil, ½ cup toasted hazelnuts (chopped), 1 shallot (minced), salt and pepper to taste.

How To Make Charred Green Beans with Mustard Dressing

1. Toss trimmed green beans with 2 tablespoons olive oil and season with salt and pepper. The oil helps create those beautiful char marks while preventing sticking to the grill basket.

2. Preheat grill basket over medium-high heat for 5 minutes. This ensures immediate searing when you add the vegetables, creating better flavor and preventing steaming instead of charring.

3. Cook green beans in the basket for 8-10 minutes, tossing every 2-3 minutes until they’re crisp-tender with nice char marks. The beans should still have some bite.

4. Whisk together Dijon mustard, vinegar, minced shallot, and remaining olive oil to create a tangy vinaigrette. The mustard helps emulsify the dressing for perfect coating.

5. Transfer hot green beans to a serving platter and drizzle with mustard vinaigrette. Top with chopped toasted hazelnuts for incredible crunch and nutty flavor contrast.

10. Foil-Wrapped Lemon Pepper Salmon

Foolproof salmon cooked in foil packets with butter and fresh herbs. This method guarantees moist, flaky fish that never sticks to the grill.

Ingredients: 4 salmon fillets (6 oz each), 4 tablespoons butter (softened), 2 tablespoons lemon pepper seasoning, ¼ cup fresh parsley (chopped), 2 lemons (sliced), 1 pound asparagus (trimmed), salt to taste.

How To Make Foil-Wrapped Lemon Pepper Salmon

1. Cut four large sheets of heavy-duty foil and place one salmon fillet in the center of each. The foil should be large enough to create a sealed packet around the fish.

2. Mix softened butter with lemon pepper seasoning and chopped parsley. Spread this flavored butter evenly over each salmon fillet for maximum flavor penetration during cooking.

3. Divide asparagus spears among the packets, arranging them around each salmon fillet. Top with lemon slices and seal packets tightly, leaving some room for steam circulation.

4. Grill packets over medium heat for 12-15 minutes until salmon flakes easily and asparagus is crisp-tender. The foil traps steam, creating perfectly cooked fish every time.

5. Carefully open packets (watch for hot steam) and serve immediately. The butter creates a natural sauce that keeps everything moist and flavorful.

11. Cauliflower Steaks with Almond Pesto

Thick cauliflower slices grilled until caramelized and served with creamy butter beans. This impressive vegan main course satisfies even the most devoted meat lovers.

Ingredients: 2 large cauliflower heads, ½ cup raw almonds, 2 cups fresh basil leaves, 3 garlic cloves, ¼ cup nutritional yeast, ⅓ cup olive oil, 2 cans butter beans (drained), 1 lemon (juiced), salt and pepper to taste.

How To Make Cauliflower Steaks with Almond Pesto

1. Remove leaves from cauliflower and trim stem end slightly, keeping core intact. Cut each head into 1-inch thick slices from top to bottom, creating flat “steaks” that hold together.

2. Process almonds in food processor until finely ground, then add basil, garlic, and nutritional yeast. Pulse while streaming in olive oil until you have a creamy pesto consistency.

3. Brush cauliflower steaks with olive oil and season generously with salt and pepper. The oil helps create beautiful caramelization while preventing sticking to grill grates.

4. Grill cauliflower over medium heat for 5-6 minutes per side until golden brown and tender. The edges should be nicely caramelized while centers remain slightly firm.

5. Warm butter beans with lemon juice and serve alongside grilled cauliflower steaks. Top everything generously with the fresh almond pesto for a complete, satisfying meal.

12. Beef and Vegetable Kebabs

Economical tri-tip beef threaded with colorful vegetables on skewers. These kebabs marinate for hours, developing incredible flavor that shines over the grill.

Ingredients: 2 pounds tri-tip steak (cubed), 2 bell peppers (chunked), 1 large red onion (chunked), 2 zucchini (sliced thick), ¼ cup olive oil, 3 tablespoons balsamic vinegar, 3 garlic cloves (minced), 2 teaspoons dried oregano, salt and pepper to taste.

How To Make Beef and Vegetable Kebabs

1. Cut tri-tip into 1½-inch cubes, removing any excess fat or silver skin. Uniform sizing ensures even cooking, while tri-tip’s natural marbling keeps the meat incredibly juicy and flavorful.

2. Whisk together olive oil, balsamic vinegar, minced garlic, and oregano to create the marinade. This acidic mixture tenderizes the beef while infusing it with Mediterranean flavors.

3. Combine beef cubes with marinade in a large bowl or zip-top bag. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.

4. Thread marinated beef alternately with bell peppers, onion chunks, and zucchini slices onto metal skewers. This creates beautiful color variation while ensuring even cooking of all components.

5. Grill kebabs over medium-high heat for 10-12 minutes, turning every 3 minutes until beef reaches desired doneness. The vegetables should be tender and slightly charred around the edges.

Final Thoughts

These grilling recipes prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each dish celebrates fresh ingredients and bold seasonings that make summer cooking exciting.

Fire up your grill and experiment with these techniques to create memorable meals that bring family and friends together around the table.