The Best Seasonings and Herbs for Cooking Fish

Cooking fish can seem intimidating for many home cooks. Fresh fish has a delicate flavor that can be easily overpowered by the wrong herbs and spices. Choosing the right seasonings is key to bringing out the natural flavors of fish and seafood without covering them up. The good news is there are many herbs, spices, citrus, and other flavor companions that pair beautifully with fish. With the right combinations, you can make restaurant-quality seafood dishes at home.

In this article we’ll cover the best seasonings and herbs for fish along with tips on how to use them. You’ll learn simple ways to season fish fillets add flavor to whole fish and shellfish, and make herb-infused sauces and marinades. Follow this guide and you’ll be cooking flavorful, foolproof fish every time.

Herbs That Complement Fish

Fresh herbs are ideal for seasoning fish since they add brightness and aroma without overpowering the delicate flavors. Here are some of the best herbs to use with fish

Basil

Sweet basil is a perfect match for mild white fish like tilapia, cod, haddock, and halibut. Its peppery flavor cuts through any fishy taste. Try baking white fish seasoned with minced garlic, lemon juice, olive oil, salt, and pepper then sprinkling with chopped basil. Basil also shines in seafood pasta, herb butter, and pesto sauce.

Parsley

Parsley brightens up fried and pan-seared fish fillets. Chop the leaves and stems and mix with breadcrumbs for coating fish before frying. Or sprinkle them over fillets just before serving. The fresh, grassy flavor offsets any oiliness. Parsley also makes fish tacos, fried seafood platters, and chowders even more vibrant.

Dill

Dill has a uniquely aromatic, anise-like quality that enhances salmon, trout, tuna, and other oily fish. Use chopped dill when baking, grilling or smoking salmon. Or add dill to yogurt-based sauces and creamy seafood dips. Dill sprigs also make salmon look elegant when placed on top of cooked fillets.

Lemongrass

Lemongrass stalks infuse a bright, citrusy aroma into seafood soups, curries, and stir-fries. Add lemongrass to stocks, marinades, or directly to the cooking liquid. Bruise the stalks first to release the flavors. Lemongrass pairs especially well with shrimp, scallops, clams, crab, and whitefish. Remove the fibrous stalks before serving.

Rosemary

Rosemary’s woodsy, pine-like flavor stands up to meaty fish like tuna, mackerel, shark, and swordfish. Use whole sprigs when roasting or grilling these types of fish. Rosemary also shines in seafood kabobs, pasta, pizza, focaccia bread, and olive oil for dipping. Just use a light hand so the robust rosemary doesn’t overwhelm.

Thyme

Thyme adds earthy depth to fish stews, soups, paellas, and pasta dishes. Add thyme sprigs at the beginning to infuse flavors as the dish simmers. Thyme also pairs well with lemon. Rub lemon thyme on fish before grilling or roast chicken with lemons and thyme then serve over linguine with clams or mussels.

Sage

Sage complements full-flavored fish like salmon, mackerel, bluefish, and sardines. It holds up to the oils and strong taste. Rub salmon fillets with olive oil and sprinkle with crumbled sage before baking or grilling. Or add fried sage leaves to finish fried fish dishes. Sage also shines in seafood stuffing.

Smoked Paprika

Smoked paprika aka pimentón has a deep, earthy quality that mimics the taste of grilled foods. Just a pinch adds instant smoky flavor to seafood stews, marinades, dips, and sauces. Or use it combined with salt and pepper as a simple rub for fish headed to the grill or broiler. Smoked paprika allows you to skip lengthy prep yet still get that barbecue essence.

Spices for Fish

Warm spices like cumin, coriander, and curry powder add robust flavor to fish without being overbearing. Here are the best spices for seafood:

• Cumin – Red snapper, grouper, flounder, tilapia
• Curry powder – Cod, haddock, shrimp, scallops
• Coriander – Salmon, halibut, tuna
• Paprika – Any fish or seafood
• Old Bay seasoning – Oysters, clams, shrimp, scallops, whitefish
• Italian seasoning – Swordfish, tuna, halibut, scallops
• Onion powder, garlic powder – Fried fish

A light sprinkling of these spices enhances the inherent flavors of fish without masking them. Curry powder, coriander, and cumin also feature prominently in seafood curries. Old Bay Seasoning is a must for crab cakes and boiled shellfish.

More Fish Seasoning Ideas

Aside from herbs and spices, there are many other flavor pairings that bring out the best in fish. Here are some more possibilities for seasoning seafood:

• Lemon – Lemon juice or zest brightens all types of fish. Use lemon halves when steaming or baking. Make lemon herb butter for drizzling. Or sprinkle fried fish with lemon juice right before serving.

• Lime – Lime adds vibrancy to grilled or fried fish. Use lime juice in marinades, wedges for squeezing, and lime zest for sprinkling. Great with shrimp and ceviche.

• Orange – Orange complements salmon, swordfish, trout, and tuna either zested or in wedges. Make orange ginger glazes for salmon and tuna steaks. Use orange juice and zest when baking or broiling.

• Chiles – A touch of heat from jalapeños, serranos, or red pepper flakes wakes up grilled, broiled, or blackened fish. Use in rubs, marinades, salsas, or hot sauce.

• Capers – Salty, vinegary capers cut through rich salmon, tuna, and swordfish. Use in sauces or sprinkle as a finishing touch.

• Olives – Chopped olives lend a briny, acidic counterpoint in seafood salads, tacos, pasta, and Mediterranean stews.

• Wine or vinegar – Deglaze the pan used to cook fish with wine or vinegar to make an easy pan sauce. White wine is classic, but don’t shy away from reds.

Tips for Seasoning Fish Perfectly

Now that you know what herbs, spices, and other flavorings work well with fish, here are some tips to use them effectively:

• For lean fish like tilapia and cod, stick with delicate herb flavors like dill, parsley and chives. Robust seasonings will overpower the mild flavor.

• For meatier fish like tuna, salmon, and swordfish, use bolder seasonings like rosemary, thyme, sage and curry. The fish flavor can handle those assertive notes.

• Rub seasonings directly onto fish fillets or steaks before cooking so the flavors really penetrate. Let sit for 15-30 minutes before cooking.

• Stuff the cavity of whole fish with herbs, citrus, garlic, and other aromatics. The seasonings will infuse the fish from the inside out.

• When baking, broiling or grilling, top fish with pats of herb butter the last 2-3 minutes of cooking. The butter browns and creates delicious flavor.

• Poach, grill or pan-sear fish in an infused sauce or marinade to let the seasonings permeate. Then use some of the poaching liquid or marinade as a serving sauce.

• For quick weeknight meals, look for spice blends like Cajun seasoning, herb & citrus seasoning, or lemon pepper to add instant flavor.

• Don’t forget finishing touches like lemon wedges, herb garnishes, flavored oils and hot sauces for serving. This adds brightness and visual appeal.

Cooking flavorful fish is easy once you know which herbs, spices, and other seasonings work best. Start experimenting with the combinations above to enhance seafood of all types. Tailor the intensity to the delicacy of the fish. In no time, you’ll create seafood dishes that look and taste incredible.