17 Light Summer Grilling Recipes for Healthy Dinners
Summer grilling doesn’t have to mean heavy, calorie-packed meals that leave you feeling sluggish. These light and flavorful recipes prove you can enjoy delicious grilled dinners while keeping things fresh and healthy.
From juicy grilled salmon to vibrant veggie packets, each recipe delivers maximum flavor with minimal calories, perfect for warm weather dining.
01. Grilled Salmon with Sweet Pepper Relish
Perfectly grilled salmon topped with a colorful sweet pepper relish. This vibrant dish brings restaurant-quality flavors to your backyard grill.
Ingredients: 4 salmon fillets (6 oz each), 2 red bell peppers (diced), 1 yellow bell pepper (diced), ¼ red onion (finely diced), 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, salt and pepper to taste.
How To Make Grilled Salmon with Sweet Pepper Relish
1. Preheat your grill to medium-high heat and oil the grates well to prevent sticking. Season salmon fillets generously with salt and pepper on both sides, letting them come to room temperature for even cooking.
2. Make the relish by combining diced red and yellow peppers with red onion, olive oil, lime juice, and cilantro in a bowl. Season with salt and pepper, then let it sit to develop flavors while you grill the fish.
3. Grill salmon skin-side down for 4-5 minutes without moving, then flip carefully and cook another 3-4 minutes until fish flakes easily and reaches 145°F internal temperature.
4. Let salmon rest for 2 minutes, then serve immediately topped with the fresh pepper relish for a burst of color and sweetness.
02. Foil-Wrapped Lemon Pepper Salmon
Tender salmon cooked in foil packets with lemon pepper seasoning. This foolproof method keeps the fish incredibly moist while infusing it with bright flavors.
Ingredients: 4 salmon fillets (5 oz each), 4 tablespoons butter (softened), 2 teaspoons lemon pepper seasoning, 1 lemon (sliced), ¼ cup fresh parsley (chopped), 4 sheets heavy-duty aluminum foil, salt to taste.
How To Make Foil-Wrapped Lemon Pepper Salmon
1. Preheat grill to medium heat. Cut four 12-inch squares of heavy-duty foil and lightly spray with cooking spray to prevent sticking.
2. Place each salmon fillet in the center of a foil square. Top each with 1 tablespoon softened butter, ½ teaspoon lemon pepper seasoning, and a sprinkle of salt.
3. Add 2-3 lemon slices on top of each fillet and sprinkle with fresh parsley. Fold foil edges up and crimp tightly to create sealed packets, leaving some room for steam circulation.
4. Grill packets seam-side up for 12-15 minutes until salmon flakes easily when tested with a fork. Carefully open packets to avoid steam burns.
5. Serve immediately in the foil packets or transfer to plates, spooning any accumulated juices over the fish for extra flavor.
03. Grilled Cauliflower Steaks with Almond Pesto
Thick cauliflower steaks grilled to perfection with homemade almond pesto and butter beans. This impressive vegan dish delivers satisfying flavors and textures in every bite.
Ingredients: 2 large cauliflower heads, 1 cup almonds (toasted), 2 cups fresh basil, 3 garlic cloves, ½ cup olive oil, 1 can butter beans (drained), 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Grilled 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 steaks from the center, saving florets that fall off for another use.
2. Make almond pesto by processing toasted almonds, basil, and garlic in a food processor until finely chopped. Slowly drizzle in olive oil while processing until smooth and creamy.
3. Brush cauliflower steaks with olive oil and season generously with salt and pepper. Grill over medium-high heat for 5-6 minutes per side until tender and beautifully charred.
4. Warm butter beans with a splash of their liquid and lemon juice in a small saucepan. Season with salt and pepper to taste.
5. Serve grilled cauliflower steaks over warm butter beans, generously topped with fresh almond pesto for a restaurant-worthy presentation.
04. Mediterranean Turkey Burgers with Tzatziki
Juicy turkey burgers loaded with spinach and feta cheese, topped with cool tzatziki. These Mediterranean-inspired burgers are light yet incredibly satisfying for summer grilling.
Ingredients: 1½ pounds ground turkey, 1 cup fresh spinach (chopped), ½ cup feta cheese (crumbled), 1 cup Greek yogurt, 1 cucumber (grated and drained), 2 tablespoons fresh dill, 2 garlic cloves (minced), 4 burger buns.
How To Make Mediterranean Turkey Burgers with Tzatziki
1. Make tzatziki by combining Greek yogurt, grated cucumber, fresh dill, minced garlic, and a pinch of salt. Mix well and refrigerate while preparing burgers to let flavors meld together.
2. Combine ground turkey, chopped spinach, crumbled feta, salt, and pepper in a large bowl. Mix gently with your hands, being careful not to overwork the meat.
3. Form mixture into 4 equal patties, making a slight indent in the center of each to prevent puffing during cooking.
4. Grill burgers over medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear when pierced.
5. Toast burger buns lightly on the grill, then assemble burgers with generous dollops of tzatziki and crisp cucumber slices for extra freshness.
05. Tandoori Chicken Thighs with Cucumber Yogurt
Spiced chicken thighs marinated in yogurt and tandoori seasonings, grilled until perfectly charred. The cooling cucumber yogurt sauce balances the warm spices beautifully.
Ingredients: 8 boneless chicken thighs, 1 cup plain yogurt, 2 tablespoons tandoori spice blend, 2 tablespoons lemon juice, 3 garlic cloves (minced), 1 cucumber (diced), 2 tablespoons fresh mint (chopped), salt to taste.
How To Make Tandoori Chicken Thighs with Cucumber Yogurt
1. Combine ¾ cup yogurt, tandoori spice blend, lemon juice, minced garlic, and 1 teaspoon salt in a large bowl. Add chicken thighs and toss to coat completely.
2. Marinate chicken for at least 2 hours or overnight in the refrigerator, allowing the yogurt and spices to tenderize the meat and infuse deep flavors.
3. Make cucumber yogurt sauce by mixing remaining yogurt with diced cucumber, fresh mint, and a pinch of salt. Refrigerate until ready to serve.
4. Preheat grill to medium-high heat and oil grates well. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before serving with the cool cucumber yogurt sauce and warm naan or rice on the side.
06. Chicken Sweet Potato Grill Packets
Complete meal packets with seasoned chicken, sweet potatoes, peppers, and onions. These Mexican-inspired foil packets make cleanup easy while delivering incredible flavors.
Ingredients: 4 chicken breasts (cubed), 2 sweet potatoes (diced), 2 bell peppers (sliced), 1 red onion (sliced), 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, salt and pepper.
How To Make Chicken Sweet Potato Grill Packets
1. Cut four large squares of heavy-duty aluminum foil and spray with cooking spray. Dice sweet potatoes into ½-inch cubes for even cooking.
2. Toss cubed chicken with olive oil, chili powder, cumin, paprika, salt, and pepper in a large bowl until evenly coated with spices.
3. Divide seasoned chicken, diced sweet potatoes, sliced bell peppers, and red onion evenly among the four foil squares, creating neat piles in the center.
4. Fold foil edges up and crimp tightly to seal packets completely, leaving some space inside for steam circulation during cooking.
5. Grill packets over medium heat for 18-20 minutes, flipping once halfway through, until chicken reaches 165°F and sweet potatoes are fork-tender.
6. Carefully open packets and serve with warm tortillas, salsa, and your favorite taco toppings for a complete Mexican-inspired meal.
07. Grilled Pork with Vibrant Bean Salad
Tender grilled pork cutlets served over a colorful black bean salad. This protein-packed combination offers contrasting textures and bold flavors in every bite.
Ingredients: 4 pork cutlets, 2 cans black beans (drained), 1 red bell pepper (diced), 1 cup corn kernels, ¼ red onion (diced), 3 tablespoons lime juice, 2 tablespoons olive oil, ¼ cup cilantro (chopped).
How To Make Grilled Pork with Vibrant Bean Salad
1. Make the bean salad first by combining drained black beans, diced red pepper, corn kernels, and red onion in a large bowl.
2. Whisk together lime juice, olive oil, salt, and pepper, then pour over bean mixture. Add fresh cilantro and toss gently to combine all ingredients.
3. Season pork cutlets generously with salt and pepper on both sides, letting them come to room temperature for even grilling.
4. Grill pork cutlets over medium-high heat for 4-5 minutes per side until internal temperature reaches 145°F and juices run clear.
5. Let pork rest for 3 minutes, then slice and serve over the vibrant bean salad for a complete, satisfying meal.
08. Brined Bone-In Pork Chops
Juicy bone-in pork chops with a hint of sweetness and subtle spice. A simple brine ensures these chops stay incredibly moist and flavorful on the grill.
Ingredients: 4 bone-in pork chops (1-inch thick), 4 cups water, ¼ cup kosher salt, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, black pepper to taste.
How To Make Brined Bone-In Pork Chops
1. Create brine by dissolving kosher salt and brown sugar in 4 cups of cold water, stirring until completely dissolved.
2. Submerge pork chops in brine and refrigerate for 2-4 hours maximum. Don’t exceed 4 hours or the texture will become too soft.
3. Remove chops from brine and pat completely dry with paper towels. Combine paprika, garlic powder, cayenne, and black pepper in a small bowl.
4. Rub spice mixture evenly over both sides of the pork chops, pressing gently to help seasonings adhere to the meat.
5. Grill over medium-high heat for 5-6 minutes per side until internal temperature reaches 145°F, creating beautiful grill marks.
6. Rest chops for 5 minutes before serving to allow juices to redistribute throughout the meat for maximum tenderness.
09. Chile-Rubbed Fish Tacos
Grilled fish fillets coated in a flavorful chile rub and served in warm tortillas. These healthy tacos skip the deep-frying while delivering bold, smoky flavors.
Ingredients: 1½ pounds white fish fillets, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 8 corn tortillas, 2 cups cabbage slaw, ½ cup sour cream, 2 limes (cut in wedges), cilantro for garnish.
How To Make Chile-Rubbed Fish Tacos
1. Ensure fish fillets are no more than ¾-inch thick for quick, even cooking. Pat completely dry and cut into portion-sized pieces if needed.
2. Mix chili powder, cumin, paprika, salt, and pepper in a small bowl. Rub spice mixture evenly over both sides of fish fillets.
3. Preheat grill to high heat and oil grates thoroughly. This prevents the fish from sticking and falling apart during cooking.
4. Grill fish for 3-4 minutes per side until it flakes easily and has nice grill marks. Use a fish basket if you have one for easier flipping.
5. Warm tortillas on the grill for 30 seconds per side until soft and pliable.
6. Break grilled fish into chunks and serve in warm tortillas with cabbage slaw, sour cream, lime wedges, and fresh cilantro for authentic taco flavors.
10. Greek Salmon Souvlaki with Green Beans
Marinated salmon chunks grilled on skewers with traditional Greek flavors. Served with tzatziki and tender green beans for a complete Mediterranean feast.
Ingredients: 2 pounds salmon fillet (cubed), ¼ cup olive oil, 3 tablespoons lemon juice, 3 garlic cloves (minced), 2 tablespoons oregano, 1 pound green beans, 1 cup Greek yogurt, 1 cucumber (grated), wooden skewers.
How To Make Greek Salmon Souvlaki with Green Beans
1. Soak wooden skewers in water for 30 minutes to prevent burning. Cut salmon into 1½-inch cubes for even cooking on the grill.
2. Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate salmon cubes for 30 minutes, tossing occasionally.
3. Make tzatziki by combining Greek yogurt with grated cucumber, a squeeze of lemon, and salt. Drain cucumber first to prevent watery sauce.
4. Thread marinated salmon onto skewers, leaving small spaces between pieces for even heat circulation and proper cooking.
5. Grill skewers over medium-high heat for 8-10 minutes total, turning every 2-3 minutes until salmon is cooked through and lightly charred.
6. Steam green beans until crisp-tender and serve alongside salmon souvlaki with tzatziki and warm pita bread for an authentic Greek experience.
11. Honey Mustard Salmon with Mango Quinoa
Glazed salmon fillets with sweet honey mustard coating served over tropical mango quinoa salad. This colorful combination brings together protein, grains, and fresh fruit perfectly.
Ingredients: 4 salmon fillets, 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 cup quinoa, 1 ripe mango (diced), 1 jalapeño (minced), ¼ cup sliced almonds, 2 tablespoons lime juice, cilantro for garnish.
How To Make Honey Mustard Salmon with Mango Quinoa
1. Cook quinoa according to package directions and let cool completely. Whisk together honey and Dijon mustard for the salmon glaze.
2. Brush salmon fillets with honey mustard mixture, coating both sides evenly. Let marinate for 15 minutes while quinoa cools.
3. Combine cooled quinoa with diced mango, minced jalapeño, sliced almonds, and lime juice. Season with salt and pepper to taste.
4. Grill salmon over medium heat for 4-5 minutes per side, basting with remaining honey mustard glaze for a beautiful caramelized exterior.
5. Serve glazed salmon immediately over the mango quinoa salad, garnished with fresh cilantro for a burst of color and flavor.
12. Mediterranean Lamb Burgers with Herb Feta Sauce
Flavorful ground lamb burgers topped with a creamy herb and feta yogurt sauce. These Greek-inspired burgers offer a delicious alternative to traditional beef patties.
Ingredients: 1½ pounds ground lamb, 1 cup Greek yogurt, ½ cup feta cheese (crumbled), 2 tablespoons fresh oregano, 1 lemon (juiced), 2 garlic cloves (minced), 4 burger buns, mixed greens for serving.
How To Make Mediterranean Lamb Burgers with Herb Feta Sauce
1. Make herb feta sauce by combining Greek yogurt, crumbled feta, oregano, lemon juice, and minced garlic. Mix until well combined and refrigerate.
2. Season ground lamb with salt, pepper, and a pinch of oregano. Form into 4 equal patties, making slight indentations in centers.
3. Grill lamb burgers over medium-high heat for 5-6 minutes per side until internal temperature reaches 160°F for medium doneness.
4. Toast burger buns lightly on the grill during the last minute of cooking for added texture and warmth.
5. Assemble burgers on toasted buns with mixed greens and generous dollops of herb feta sauce for authentic Mediterranean flavors.
13. Grilled Shrimp with Cilantro Lime Salsa
Quick-cooking shrimp paired with a bright cilantro and parsley salsa verde. This light and zesty combination is perfect for warm summer evenings.
Ingredients: 2 pounds large shrimp (peeled), 1 cup fresh cilantro, ½ cup fresh parsley, 3 tablespoons lime juice, 2 tablespoons olive oil, 2 garlic cloves, 1 jalapeño (seeded), salt and pepper to taste.
How To Make Grilled Shrimp with Cilantro Lime Salsa
1. Make salsa verde by combining cilantro, parsley, lime juice, olive oil, garlic, and jalapeño in a food processor. Pulse until finely chopped but not pureed.
2. Pat shrimp completely dry and thread onto metal skewers or use a grill basket to prevent them from falling through grates.
3. Season shrimp with olive oil, salt, and pepper, tossing to coat evenly for maximum flavor in every bite.
4. Grill shrimp over high heat for 2-3 minutes per side until pink and slightly charred, being careful not to overcook.
5. Serve immediately with the fresh cilantro lime salsa spooned generously over the top for a burst of herbaceous flavor.
14. Herb-Crusted Chicken Cobb Salad
Modern twist on classic Cobb salad featuring herb-rubbed grilled chicken over kale and strawberries. This colorful salad combines traditional and contemporary ingredients beautifully.
Ingredients: 4 chicken breasts, 2 tablespoons mixed herbs (thyme, rosemary, oregano), 6 cups kale (massaged), 1 cup strawberries (sliced), ½ cup feta cheese, ¼ cup red onion (sliced), 3 tablespoons balsamic vinaigrette, olive oil for grilling.
How To Make Herb-Crusted Chicken Cobb Salad
1. Rub chicken breasts with olive oil and mixed herbs, seasoning generously with salt and pepper. Let marinate for 20 minutes at room temperature.
2. Massage kale leaves with a drizzle of olive oil and pinch of salt until they soften and become darker green in color.
3. Grill herb-crusted chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and herbs are fragrant.
4. Let chicken rest for 5 minutes, then slice diagonally into strips for attractive presentation over the salad.
5. Arrange massaged kale on plates and top with sliced strawberries, crumbled feta, red onion, and warm sliced chicken.
6. Drizzle with balsamic vinaigrette just before serving for a fresh, satisfying salad that’s perfect for summer dining.
15. Grilled Vegetable Pesto Pasta
Hearty whole grain pasta tossed with grilled seasonal vegetables and homemade basil pesto. This satisfying vegetarian dish celebrates summer produce at its finest.
Ingredients: 12 oz whole grain pasta, 2 zucchini (sliced), 1 eggplant (cubed), 2 bell peppers (strips), 2 cups fresh basil, ½ cup pine nuts, 3 garlic cloves, ½ cup olive oil, ½ cup Parmesan cheese.
How To Make Grilled Vegetable Pesto Pasta
1. Start pasta water boiling and make pesto by processing basil, pine nuts, and garlic until finely chopped. Slowly add olive oil while processing.
2. Slice zucchini lengthwise, cube eggplant into 1-inch pieces, and cut bell peppers into thick strips for even grilling.
3. Brush all vegetables with olive oil and season with salt and pepper. Grill over medium-high heat until tender and lightly charred.
4. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining for sauce consistency.
5. Toss hot pasta with pesto, adding pasta water as needed to create a silky coating that clings to every piece.
6. Fold in grilled vegetables and serve immediately with freshly grated Parmesan cheese and extra basil for a restaurant-quality meal.
16. Lemon Garlic Grilled Cod
Flaky cod fillets grilled with charred lemon and aromatic garlic oil. This simple preparation lets the delicate fish flavor shine while adding bright, Mediterranean notes.
Ingredients: 4 cod fillets (6 oz each), 2 lemons (halved), ¼ cup olive oil, 4 garlic cloves (minced), 2 tablespoons fresh parsley, 1 teaspoon red pepper flakes, salt and black pepper to taste.
How To Make Lemon Garlic Grilled Cod
1. Make garlic oil by gently heating olive oil with minced garlic and red pepper flakes in a small saucepan until fragrant but not browned.
2. Pat cod fillets completely dry and brush with some of the garlic oil. Season generously with salt and pepper on both sides.
3. Preheat grill to medium-high and oil grates thoroughly. Place lemon halves cut-side down on grill to char while cooking fish.
4. Grill cod for 4-5 minutes per side until fish flakes easily and has beautiful grill marks, being gentle when flipping.
5. Serve immediately with charred lemon halves for squeezing, drizzled with remaining warm garlic oil and fresh parsley for a simple yet elegant presentation.
17. Grilled Peach Brie Chicken
Juicy chicken breasts topped with grilled peaches and melted brie cheese. This elegant combination of sweet and savory flavors creates a sophisticated summer dinner.
Ingredients: 4 chicken breasts, 3 ripe peaches (halved and pitted), 6 oz brie cheese (sliced), 2 tablespoons olive oil, 1 tablespoon fresh thyme, 2 tablespoons balsamic glaze, salt and pepper to taste.
How To Make Grilled Peach Brie Chicken
1. Pound chicken breasts to even ¾-inch thickness for uniform cooking. Brush with olive oil and season with salt, pepper, and fresh thyme.
2. Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. During last few minutes of chicken cooking, grill peach halves cut-side down for 3-4 minutes until caramelized and tender.
4. Top each chicken breast with sliced brie and grilled peach halves. Cover grill briefly to melt cheese slightly.
5. Drizzle with balsamic glaze and serve immediately while cheese is warm and peaches are at their peak sweetness and flavor.
Final Thoughts
These light grilling recipes prove that healthy summer cooking doesn’t mean sacrificing flavor or satisfaction. Each dish combines fresh ingredients with simple techniques for maximum taste.
Fire up your grill and enjoy these nutritious meals that celebrate the best of warm weather dining without the guilt.
