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Grilled Sesame Squid

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

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This grilled sesame squid is a wonderfully light and fragrant dish that celebrates simple, high-quality ingredients. By using toasted sesame oil, the squid takes on a deep, nutty aroma that perfectly complements the subtle char from the grill. It is an excellent choice for a summer lunch or a light starter, offering a sophisticated flavour profile without the need for complex sauces or added sugars.

As a diabetes-friendly option, this recipe is naturally low in carbohydrates and high in lean protein, making it both nutritious and satisfying. It fits seamlessly into a heart-healthy Mediterranean-style diet and is incredibly quick to prepare. Serve these tender squid rings alongside a crisp green salad or some steamed seasonal greens for a balanced, wholesome meal that feels truly indulgent.

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Ingredients for Grilled Sesame Squid

  • Vegetable oil (for grilling)

  • 675g cleaned squid

  • 2 tablespoons toasted sesame oil

  • Kosher salt

  • Freshly ground pepper

How to make Grilled Sesame Squid

Prepare grill for high heat; oil grate with vegetable oil. Toss squid with sesame oil in a large bowl; season with salt and pepper.

Grill squid, turning occasionally, until lightly charred and cooked through, about 3 minutes. Cut bodies crosswise into thin rings for serving, if desired.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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