Cooking with fish and seafood is great. There’s so much choice, whether it’s fish, prawns, squid, scallops, mussels, oysters, langoustines – the list goes on. The best thing about them is that they’re often cooked in the simplest of ways. Additionally, fish and seafood have a really quick cooking time, making them the perfect weeknight meal. If you want to try new ways to season your favorite seafood, herbs and spices can take any type of fish or shellfish and make it taste even better. Make your own spice blends and learn which herbs and spices go best with seafood.
French, Russian, and Mexican tarragon are the three main types, though the first two are the most common. Tarragon from France tastes mild, delicate, and sweet, while tarragon from Russia tastes stronger and more pungent. The herb tastes similar to licorice, and has a cooling yet warming taste. You can put it in fish pie, seafood salad dressings, or sauces to pour over fish (especially thick fish like salmon). The flavour is quite intense, so use sparingly.
This herb has a clean, earthy and slightly peppery taste that helps add balance to fish dishes. Parsley makes a fantastic garnish and can be sprinkled over any kind of seafood. It works particularly well with lemon, and is often used as a butter sauce. You can also add fresh parsley leaves into a seafood pasta, or add to seafood stews and casseroles.
Another great herb that goes with seafood are chives. They taste slightly similar to onions, and have a hint of garlic. When mixed with lemon and butter, chives make a great sauce. They also taste great in marinades, butters, and as a topping for grilled fish. They pair nicely with other herbs like tarragon, parsley and chervil. Chives are also a good option if you’re looking to add a little colour to your dish!.
Dill is one of the best herbs to pair with seafood. This feathery herb is often used as a garnish. It has a mild flavor that goes well with fish and seafood. Use fresh dill on grilled salmon, make a butter to put on fish, or add dried dill to a lemon sauce to make it taste better. You can also use dill seed which has a clean, pungent flavour. Sprinkle over casseroles or broiled seafood.
Want to know the difference between paprika and smoked paprika? It’s very easy to tell, but the taste is very different. To make smoked paprika, peppers are smoke-dried instead of just dried. This gives the spice a lovely woody, earthy flavor. It’s one of the main spices in Spanish seafood paella. If you’re sautéing shellfish, sprinkle some smoked paprika in for a rich, smokey sauce. It’s also great in seafood stew, seafood pasta, and in a sauce over pan-fried fish.
This aromatic, pungent and slightly spicy spice is an excellent addition to so many different seafood dishes. It adds zest and works well with both sweet and savoury flavours. Steam fish alongside ginger, scallions (spring onion) and soy sauce for an Asian inspired meal. Put shrimp in a pan and add ginger, garlic, and chili. This is an easy and tasty side dish. Adding ginger and tomatoes to fish stew makes it easy to make a hearty winter meal.
A close cousin to ginger, turmeric has a rich, warm, aromatic flavour. It also gives dishes a lovely yellowish/orangey colour. Although ground turmeric is more commonly used in cooking, it is possible to use fresh turmeric root. You can grate it or smash it with a pestle and mortar just like you would with fresh ginger. Add the spice to curries, seafood stews and sauces.
This warm, earthy spice has both a sweetness and a bitterness. It’s often used in Indian, Mexican and Middle Eastern dishes. Before you pan-fry fish fillets, mix cumin with thyme, paprika, and lemon pepper to make a simple, fuss-free spice rub. Add cumin to marinades and to seafood stews and curries. You can also combine cumin with other flavours like garlic, coriander and chilli powder.
We know what you’re thinking. Cinnamon in seafood? Yes! This spice works great in both savory and seafood dishes, which may come as a surprise. Cinnamon sticks are an essential ingredient when making Moroccan fish tagine. Use ground cinnamon to warm a braised fish dish. If you want to make a side dish that the whole family will love, try adding cinnamon to the fish cutlets.
Cooking fish at home can feel daunting, especially when it comes to seasoning. You want to enhance the natural flavors of the fish instead of overpowering them. The key is using the right spices and herbs that complement various types of fish perfectly.
Certain spices intensely boost the flavor of fish while allowing their delicate seafood essence to shine through, Other seasoning combinations can turn an ordinary fish dinner into something truly spectacular
Follow this guide to the 10 best spices and herbs to use with different popular fish choices. With these flavor pairings, you’ll create seafood dishes that pop with flavor, from easy weeknight meals to elegant dinner party fare
1. Lemon and Basil
Tangy lemon and sweet basil are a match made in heaven when paired with mild white fish like tilapia, snapper, cod, haddock and sole. The brightness of lemon balances the light earthiness of the basil. Use them together to make basil lemon baked fish or pan seared fish finished with a lemon basil butter sauce. The flavors combine to make the fish taste clean and refreshing.
2. Parsley
Parsley is a perfect addition to pan-fried fish like tilapia, trout and bass. Its fresh, herbaceous flavor cuts through the richness of the cooked fish. A slightly bitter aroma also helps balance more savory dishes. Chop parsley and sprinkle it over fish tacos, fish and chips or sautéed fish fillets right before serving. Its bright green color adds visual appeal too.
3. Dill
The distinctive flavor of feathery dill goes hand-in-hand with salmon, tuna and trout. Give baked or grilled salmon a final sprinkle of fresh dill for an aromatic essence. Or mix minced dill into a tangy yogurt sauce to serve with salmon cakes and fish kebabs. Dill’s lemon and anise notes pair perfectly with oily fish.
4. Lemongrass
Lemongrass stalks add wonderful citrus flavor to seafood stews, curries and soups. Add lemongrass to tomato-based broths along with halibut, cod or salmon. Or put halved lemongrass stalks right in the cavity of a whole fish before baking. The lemony aroma infuses the flesh. Lemongrass pairs well with coconut milk too. Simmer lemongrass-coconut soups with shrimp, scallops or firm white fish.
5. Rosemary
The piney taste of rosemary beautifully complements rich, meaty fish like tuna, mackerel, sardines, shark and swordfish. Rub rosemary sprigs over tuna steaks before grilling. Mix minced rosemary into seasoned breadcrumbs to coat firm fish for baking. And add whole sprigs or bundles of rosemary to the cavity or under the skin when roasting whole fish. Rosemary’s robust flavor stands up well to the strong taste of these oily fish.
6. Thyme
Thyme adds woodsy, earthy notes to seafood dishes. Use thyme with buttery, flaky fish like halibut, snapper and sole. Make a compound thyme butter to spread over baked sole fillets or add thyme leaves to the poaching liquid for halibut or cod. For a Mediterranean flair, combine thyme with oregano and grill fish kebabs or whole fish. Lemon thyme also pairs deliciously with fish.
7. Sage
The soft, velvety flavor of sage brings out the sweetness in rich fish like salmon, bluefish and mackerel. Fry up some sage leaves in the pan before cooking salmon fillets to infuse the oil. Or sprinkle minced sage over salmon before roasting or grilling. And add whole sage leaves under the skin of whole trout or bluefish before baking or stuff the cavity with sage for intense flavor.
8. Smoked Paprika
A touch of smoky spice from smoked paprika beautifully enhances the flavor of meaty fish like swordfish, shark, marlin and salmon. Rub salmon fillets with smoked paprika before broiling. Sprinkle tilapia with smoked paprika, cumin and chili powder for fabulous fish tacos. Add some to seafood chowders, paella or stuffed peppers with tuna. A little smoked paprika goes a long way to give fish great depth.
9. Fennel
Licorice-flavored fennel seeds add multilayered flavor to seafood stews, soups and chowders made with clams, mussels, shrimp, scallops, halibut or cod. Toast the seeds lightly to bring out their aroma before adding to broths or tomato-based seafood dishes. Or rub a whole roasted fish with toasted fennel seeds mixed with salt for a crunchy crust. Fennel’s sweet anise taste shines with tender seafood.
10. Tarragon
Tarragon’s distinct peppery flavor pairs wonderfully with tender, flaky white fish. Make a bright tarragon lemon butter to drizzle over sautéed sole or haddock fillets. Add fresh tarragon sprigs to the poaching liquid for delicate fish like cod and halibut. Tarragon also complements shellfish like shrimp and lobster perfectly. Use it along with white wine to steam clams, mussels and oysters.
With the right herbs and spices, you can make your fish dishes pop with flavor. Try mixing and matching from this list of top herbs and spices to use with different types of fish. Soon you’ll create amazing seafood recipes full of fresh, lively flavors your family and friends will love.
Make your own spice blends
The best way to get delicious tasting dishes is to experiment with herbs and spices. Fish and seafood are great ‘canvases’ for trying out different flavours. Making your own spice blends are great because you can customise them to your own taste. Use spice blends as a seafood rub before grilling on pan-frying, or in curries and stews.
Savoury, sweet and spicy
You’ll get all the flavours in this mix. This is a fantastic mix to add to pan-seared fish or in breadcrumb mixture.
1/2 tablespoon ground caraway, 1/4 tablespoon ground cumin, 1/4 teaspoon chili flakes, 1/4 teaspoon dried parsley, and 1/4 teaspoon dried tarragon should all be mixed together.
Fish Seasoning – a great Old Bay style Spice Mix for fish
What spices go well with fish?
Dillweed, parsley, garlic, celery, paprika, ginger are great herbs and spices that go well with fish. The seasoning blend is flavourful, yet subtle that it doesn’t overpower the fresh flavor or the delicateness of the fish.
What herbs go with seafood?
Another great herb that goes with seafood are . They taste slightly similar to onions, and have a hint of garlic. Chives work particularly well in a lemon and butter sauce, as well as marinades, butters and as a garnish over grilled fish. They pair nicely with other herbs like tarragon, parsley and chervil.
What is a good fish seasoning?
A good Fish Seasoning is an easy way to make any fish delicious – fast! This spice rub mix is based on Old Bay Seasoning and is a combination of spices for fish that works really well together. I’ve used flathead fillets today, but it can be used for any fish suitable for pan frying.
Can you use allspice on fish?
Allspice is particularly good with grilled or baked fish. To properly use allspice with seafood, first make a spice rub by mixing allspice with other dried herbs and spices like paprika, garlic powder, salt, and pepper. Rub this spice blend all over your seafood before cooking. You can also add allspice to marinades for an extra boost of flavor.