Here are some sailing recipes to inspire. Name a better place to BBQ than onboard your boat. When the sunny weather hits and the deck is transformed into the perfect sunbathing spot, a BBQ is a given!

When you’ve got the right equipment to BBQ safely, grilling in the sunshine will fast become your new favourite way to cook. Whether it’s lunch at sea with your partner or dinner with friends to share tales, we’ve got some tasty recipes that will make your taste buds water before you even set sail.

Note that fish should be barbequed with care as it’s quite a delicate ingredient. Handle it carefully, and you’ll reward yourself with a beautiful aroma and taste.

by Shannah Hatch, Dream Sails

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A Sailor’s Fresh Sardine Salad

This recipe is terrific for those looking to impress but with minimal effort. We suggest using fresh sardines for maximum chef points but feel free to use canned sardines if the weather turns, just pan-fry instead.

Being sea lovers ourselves, we guess you could say that we’re like a fish out of the water if we can’t catch our dinner!

Sardines are an oily fish, providing an excellent source of vitamin D and omega-3 fatty acids. Though you won’t be deficient in vitamin D when you’re out on the water and soaking up those abundant rays!

Serves 4


12-16 fresh sardines, scaled

For the herby oil:1 garlic clove

1 small pack of parsley

1 small lemon

½ cup olive oil

½ tsp chilli flakes

For the accompaniment:

Crusty bread, thickly sliced and ready to serve

4 large tomatoes

1 onion, preferably red

¼ jar of pitted black olives


  1. Finely chop the garlic and parsley, and squeeze the juice from the lemon into a small bowl or container. Stir in the olive oil and chilli flakes until combined.
  2. Prepare the salad by cutting the tomatoes into thin strips and slicing the onion into moon-shaped slithers. Layer on a serving plate with the black olives.
  3. Make 3 shallow slashes into both sides of each sardine and brush each fish generously with the herby oil.
  4. Cook the fish on a pre-heated BBQ for 2-3 minutes on each side so that the skin blisters and chars a little. The eyes will also begin to turn opaque. Be careful; the skin will stick to the grill if your BBQ is too hot – place the sardines onto a well-oiled sheet of tin foil if you’re worried about scorching the skin.
  5. Brush with more oil and serve sandwiched between crusty bread, alongside the salad.

Chilli(ng) Prawn Skewers

This recipe is perfect for when you’re looking for either a snack in the sun or a starter. It’s especially useful to keep you going until the main course after a long day on the water.

We’re not always fortunate to have remembered our weighing scales, and who can blame us when the sun and sea are calling? But have no fear, if you don’t have weighing scales to hand to weigh the butter, simply guess by using the weight stated on the pack.

Another tip is to leave the butter in a bowl in the sun and allow to melt – no microwave required!

Makes 6 skewers


20 large deshelled prawns

For the sauce:

50g butter, melted

1 garlic clove

A small handful of fresh coriander

A small handful of fresh basil

1 small lemon

2tsp brown sugar

1tbsp sweet chilli sauce


  1. Prepare the sauce by finely chopping the garlic, coriander and basil. Squeeze the lemon and add the juice to a bowl with the melted butter, sugar, sweet chilli sauce, garlic and herbs.
  2. Mix the prawns with the sauce and season with salt and pepper.
  3. Skewer the prawns and place on a pre-heated BBQ. Cook over a medium heat for 3-4 minutes on each side or until the prawns turn pink and are cooked through.
  4. Serve with the remaining flavoured melted butter as a dipping sauce.

Salsa-ing Salmon

As its name suggests, our BBQ’d salmon is ready to take centre stage in any array of food! The paprika gives the salmon a subtle kick that will leave you reaching for more.

If you’re not a fan of spice, then fear not. Not only is paprika a mild yet flavoursome spice, but the mango salsa is also creamy and filling to accompany the fish.

This recipe is perfect for upscaling if more than 3 other guests are joining you or you’re feeling particularly hungry. If you’re not feeling up for making the salsa, a shop-bought salsa will do just as well! We won’t tell.

Serves 4


4 large salmon fillets

4tbsp plain flour

2tsp paprika

Oil to grease

For the salsa:

1 large mango

1 avocado

4 spring onions

1 red pepper

1 small handful of fresh coriander

1 lime

1tbsp olive oil

1tbsp sweet chilli sauce


  1. Peel, deseed and finely cube the mango and avocado. Thinly slice the spring onions, dice the pepper and roughly chop the coriander. Squeeze the juice of the lime into a bowl and mix thoroughly with the prepared salsa ingredients, oil and sweet chilli sauce.
  2. Mix the paprika and flour together on a plate and season well with salt and pepper. Lightly dust each salmon fillet in the flour mix, shake off any excess and set aside.
  3. Grease a large piece of tin foil with the oil and place the salmon fillets in the centre of the foil. Enclose the tinfoil to make a parcel around the salmon.
  4. Cook the salmon parcel for 15-20 minutes, until the skin is crispy and the salmon is cooked through. Serve with the salsa.

Pockets Of Hawaii

Pork is such a light meat that is perfect for eating in the heat when you don’t feel like eating anything heavy: it’s the perfect addition to your boat fridge or cooler box.

The juicy pineapple pairs well with the succulent pork, meaning you can save precious space in your cooler box by eliminating the need for a fridge-friendly fresh sauce.

This recipe calls for around 3 pork loin steaks, but a fillet can also be used if you have access to a deli counter that can provide you with a more precise amount of meat so that you aren’t left with wastage.

Serves 4


600g pork loin steaks or fillets

1 garlic clove

5cm fresh ginger

2tbsp soy sauce

1tbsp brown sugar

1 green pepper

1tbsp olive oil

For the accompaniment:

Pitta breads

1 tin of canned pineapple

A handful of fresh coriander


  1. Dice the pork into roughly 2cm cubes (trim the fat if you prefer a leaner slice of meat), slice the pineapple into large segments if not already prepared, and deseed and cube the pepper into large pieces.
  2. Finely slice the garlic clove and ginger, then mix into a large bowl with the soy sauce, sugar and diced pork. Cover and chill for 30 minutes, preferably in a fridge or cooler box.
  3. Drain the pork well and thread onto the skewers with the pepper. Brush the oil over the pepper.
  4. Cook the skewers on a pre-heated BBQ for 3-4 minutes on each side or until the pork is browned and cooked to your preference.
  5. Serve the skewers in the pitta breads with the pineapple and chopped fresh coriander. We recommend serving without a sauce to enjoy the full flavours, but a shop bought salsa would pair well and keep on a boat.

Oh So Feta!

Whether you prefer not to eat meat in your diet or just feel like venturing away from the flavours of meat, this baked feta recipe is perfectly creamy and light.

The natural saltiness of the feta cheese cuts through the subtle flavours of the vegetable skewers providing your taste buds with a refreshing flavour.

Aside from the cutting of the vegetables, this recipe requires minimal effort and time. If you’re looking for a quick BBQ fix that doesn’t require marinating or descaling, this is it!

Serves 4


1 red pepper

1 yellow pepper

1 red onion

1 large courgette

A big glug of olive oil

For the baked cheese:

200g pack feta

2tbsp olive oil

1tsp chilli flakes

1 small bunch of fresh oregano, or ¼ tsp dried

For the accompaniment:Crusty bread, thickly sliced and ready to serve


  1. Cut both peppers and the onion into cubes, large enough to fit onto your skewers, and slice the courgette into thick discs. Insert the vegetables onto a set of wooden skewers, alternating the veg for varied skewers.
  2. Coat the vegetable slices in the oil, either by drizzling or dipping, and grill on a pre-heated BBQ for 5 minutes or until tender. Remove and keep warm in tinfoil.
  3. Drain the feta and place onto a sheet of tinfoil. Drizzle over the olive oil and top with the chilli flakes and oregano. Scrunch up the foil to create a sealed parcel and place onto the BBQ.
  4. Cook the feta for roughly 10 minutes, until the cheese becomes warm and slightly softened.
  5. Serve the baked feta with the grilled vegetable skewers and thickly sliced bread.