A summer dish earns repeat requests when it travels well, works with seasonal produce, or gives the grill and smoker something memorable to do. These 23 summer dishes cover salmon, chicken, steak, smoked beef and lamb, pasta and noodle salads, corn, tomatoes, fried vegetables, enchiladas, and appetizers. Several need advance marinating, smoking, chilling, or resting, while the quicker salads and vegetable sides can fill the gaps around the larger mains. The collection gives cookouts, family dinners, and weekend gatherings a broad mix of hot, cold, crisp, creamy, smoky, and fresh choices.
Lemon-Dill Salmon Foil Packets
Foil-wrapped fish makes Lemon-Dill Salmon Foil Packets in four servings in 24 minutes. Salmon fillets cook with olive oil, lemon, fresh dill, garlic, butter, salt, and pepper inside tightly sealed packets. The packets grill at about 400°F for 10 to 14 minutes, followed by a one-to-two-minute rest before opening. Serve the salmon with rice, potatoes, grilled vegetables, or salad, and refrigerate cooled leftovers for up to three days.
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Sweet and Tangy Coleslaw Dressing
Cooked dressing gives Sweet and Tangy Coleslaw Dressing eight servings after 15 minutes of prep, 10 minutes of cooking, and 30 minutes of cooling. Cabbage, carrot, and red onion are coated with eggs, sugar, vinegar, water, cornstarch, mustard powder, and mayonnaise. The mixture thickens over medium heat before cooling completely and receiving the mayonnaise. Toss it with the vegetables, chill the slaw for one hour, and serve it beside fried chicken, burgers, or smoked pork.
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Smoked Burgers Recipe With a Reverse Sear
Reverse-seared patties make Smoked Burgers Recipe With a Reverse Sear, four servings in 1 hour 50 minutes. Two pounds of 80/20 ground beef need only salt, pepper, cheese, buns, and preferred toppings. The shaped burgers chill for 30 minutes, smoke at 225°F until about 135°F, then sear for one to two minutes per side and rest briefly. Serve them on toasted buns, and refrigerate cooked patties for three days or freeze them for three months.
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Fried Green Tomatoes
Cornmeal and panko give Fried Green Tomatoes four servings in 25 minutes. Three firm green tomatoes are sliced and coated with flour, beaten eggs, yellow cornmeal, breadcrumbs, paprika, cayenne, salt, and pepper. The breaded rounds are fried at 350°F to 375°F for about one minute per side before draining. Serve them warm with ranch, remoulade, spicy mayonnaise, grilled meat, or sandwiches, and reheat leftovers in a hot oven.
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Air Fryer BBQ Chicken
Air-fried drumsticks make Air Fryer BBQ Chicken six servings in 35 minutes. Ten to 12 drumsticks are coated with avocado oil, smoked paprika, garlic powder, onion powder, salt, and pepper before barbecue sauce goes on. The chicken rests for 10 minutes, cooks at 375°F for 22 to 25 minutes with one flip, then caramelizes at 400°F for two to three minutes. Serve it with coleslaw, beans, cornbread, or roasted vegetables.
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Italian Pasta Salad
Fusilli turns Italian Pasta Salad into eight servings in 1 hour 32 minutes. Cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella, sun-dried tomatoes, basil, and scratch vinaigrette fill the cold bowl. The cooked pasta is rinsed, cooled, and tossed with most of the dressing before chilling for one hour. Add the reserved vinaigrette and basil at serving time, then refrigerate leftovers for up to four days.
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Grilled Lemon Herb Chicken
Lemon-herb marinade brings Grilled Lemon Herb Chicken to four servings in 4 hours 25 minutes. Chicken breasts are coated with olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. The chicken marinates for 30 minutes to four hours, grills for six to seven minutes per side, and rests for five minutes. Serve it with pasta salad, corn, potatoes, grilled vegetables, or sliced over greens, and refrigerate leftovers for four days.
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Tiktok Viral Tomato Flight
Heirloom slices turn Tiktok Viral Tomato Flight into two servings in 20 minutes. Two or three large tomatoes receive combinations built around burrata, pesto, ricotta, feta, bacon, ranch, mozzarella, olives, cucumber, honey, herbs, and toasted pine nuts. The toppings can be prepared one day ahead, but the tomatoes should be sliced and assembled shortly before serving. Set the finished platter beside grilled chicken, steak, bread, or other fresh summer appetizers.
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Grilled Steak and Veggie Skewers
Sirloin cubes make Grilled Steak and Veggie Skewers six servings in 2 hours 30 minutes. Soy sauce, Worcestershire sauce, sugar, Dijon, smoked paprika, garlic, olive oil, zucchini ribbons, and tomatoes build the marinade and 12 skewers. The steak marinates for at least two hours before the skewers are grilled for about three minutes per side and rest briefly. Serve them with rice, flatbread, pasta salad, tzatziki, chimichurri, or garlic sauce.
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Southern Succotash
Corn, lima beans, and green beans fill Southern Succotash with six servings in 18 minutes. Red onion, garlic, red bell pepper, cherry tomatoes, butter, olive oil, smoked paprika, parsley, salt, and pepper complete the skillet. The beans and corn cook for five minutes before the pepper, tomatoes, butter, and seasonings finish cooking in the pan for another two to three minutes. Serve it warm beside barbecue, fried chicken, grilled fish, burgers, pork, or cornbread.
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White Chicken Enchiladas
Rotisserie chicken makes White Chicken Enchiladas in six servings in 55 minutes. Eight tortillas hold chicken and Monterey Jack, while butter, flour, chicken broth, sour cream, green chiles, and more cheese create the creamy sauce and topping. The rolled enchiladas bake in a 9-by-13-inch dish for about 25 minutes after the stovetop sauce thickens and cools briefly. Serve them with salsa, guacamole, green onions, cilantro, rice, or a crisp salad.
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Crunchy & Spicy Fried Okra
Fresh okra makes Crunchy & Spicy Fried Okra in four servings in 25 minutes. The sliced rounds are seasoned with salt, pepper, cayenne, and optional smoked paprika before being tossed with finely ground white cornmeal. A five-minute rest helps the coating adhere, then small batches fry at 350°F for four to five minutes. Drain and salt the okra before serving it immediately with ranch, remoulade, spicy mayonnaise, fried chicken, or grilled meat.
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Buttermilk Fried Chicken
Buttermilk marinade keeps Buttermilk Fried Chicken juicy across six servings. Six drumsticks soak for at least 30 minutes before receiving flour, paprika, garlic powder, onion powder, salt, and pepper. The coated chicken fries in 350°F to 375°F oil for 12 to 15 minutes until golden and cooked through, then rest on a rack. Serve it with coleslaw, mashed potatoes, biscuits, corn, or hot honey, and refrigerate leftovers for three days.
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Traeger Smoked Leg of Lamb
Rosemary, thyme, and garlic flavor Traeger Smoked Leg of Lamb, which makes six servings. A frenched leg comes to room temperature for about two hours before receiving an herb and olive oil paste. The lamb smokes at 180°F for one hour, continues at 225°F for about two hours until it reaches 135°F to 140°F, then rests for 20 minutes. Slice it with potatoes, asparagus, salad, or bread, and refrigerate leftovers for three to four days.
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Lemon Chicken Orzo Skillet with Broccoli
One-pan cooking gives Lemon Chicken Orzo Skillet with Broccoli four servings in 45 minutes. Boneless chicken thighs cook with butter, thyme, garlic powder, orzo, chicken broth, lemon zest, lemon juice, broccoli, diced tomato, salt, and pepper. The chicken browns for four minutes per side before the orzo toasts and the covered skillet simmers for about 15 minutes. Serve it hot as a complete dinner, or add bread and a simple salad.
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Smoked Thor’s Hammer
Frenched beef shank makes Smoked Thor’s Hammer eight servings after about 10 hours of cooking. The 8-to-10-pound cut receives salt and pepper, while butter, garlic, chipotle, adobo sauce, smoked paprika, onion powder, and lime form the compound butter. It smokes at 180°F for four hours, then cooks wrapped at 300°F for five to six hours until about 205°F before resting. Pull the meat for tacos, nachos, sandwiches, or a large sharing platter.
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Classic Asian Noodle Salad with Ginger-Sesame Dressing
Noodles carry Classic Asian Noodle Salad with Ginger-Sesame Dressing through six servings in 30 minutes. Red cabbage, carrots, red bell pepper, green onions, cilantro, and peanuts are coated with soy sauce, rice vinegar, sesame oil, honey, lime, ginger, garlic, and sriracha. The cooked noodles are rinsed cold before everything is tossed together, with an optional 30-minute chill. Serve it beside grilled salmon, chicken, dumplings, or spring rolls, and refrigerate leftovers for three days.
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Taco Stuffed Tomatoes
Beef-filled tomatoes make Taco Stuffed Tomatoes in four servings in 30 minutes. Four beefsteak tomatoes hold ground beef, onion, taco seasoning, Mexican cheese, lettuce, sour cream, jalapeños, and black olives. The onion softens for five minutes before the beef cooks for about eight minutes, then the connected tomato wedges are filled and topped. Serve them immediately with guacamole, salsa, crushed tortilla chips, rice, or Mexican Street Corn Salad.
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Greek Salad With Chicken
Greek-style vegetables turn Greek Salad With Chicken into four servings in 15 minutes. Cooked chicken, cucumber, tomatoes, green bell pepper, red onion, olives, and feta are coated with Greek yogurt, olive oil, lemon, red wine vinegar, Dijon, garlic, oregano, salt, and pepper. The dressing can be made up to three days ahead, but it should stay separate until serving. Pair the salad with pita, hummus, roasted chickpeas, or another cool summer side.
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Smoked New York Strip Roast
Coffee-rubbed beef gives Smoked New York Strip Roast six servings in 1 hour 35 minutes. A four-pound boneless strip roast receives black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. The scored roast smokes at 180°F for about one hour, continues at 225°F until it reaches 125°F, and rests for 10 to 15 minutes. Slice it for plates or sandwiches, and refrigerate leftovers for three days.
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Salmon & Leek Phyllo Tartlets
Phyllo shells make Salmon & Leek Phyllo Tartlets, four servings in 20 minutes. Sixteen mini shells hold cooked salmon, buttered leeks, cream, and a sauce made with sour cream, dill, parsley, shallot, lemon, capers, salt, and pepper. The leeks soften for about 10 minutes before the cream reduces, while the sauce is mixed separately. Prepare the components ahead and assemble shortly before serving so the shells stay crisp.
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Traeger Smoked Chicken Spatchcock
Spatchcocked poultry makes Traeger Smoked Chicken Spatchcock six servings in 2 hours 10 minutes. A whole flattened chicken needs Montreal chicken seasoning or another preferred poultry rub. The bird smokes skin-side up at 180°F for one hour, continues at 225°F until it reaches 165°F, then finishes at 450°F for crisp skin and rests for 10 minutes. Carve it with coleslaw, corn, potatoes, pasta salad, or grilled vegetables.
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Mexican Street Corn Salad
Charred corn gives Mexican Street Corn Salad six servings with 30 minutes of preparation. Four grilled cobs are mixed with red bell pepper, green onion, jalapeño, mayonnaise, lime juice, chili powder, cilantro, Cotija, salt, and pepper. The kernels cool before the dressing and vegetables go in, then the completed salad needs one to two hours in the refrigerator. Serve it cold beside tacos, grilled chicken, steak, burgers, or stuffed tomatoes.
Get the Recipe: Mexican Street Corn Salad