A good Fish Seasoning makes any fish taste great quickly. This spice rub mix is based on Old Bay Seasoning and is made up of fish spices that go really well together. I’ve used flathead fillets today, but it can be used for any fish suitable for pan frying.
When cooking fish, it’s important to choose herbs and spices that complement the delicate flavor without overpowering it. Some spices accentuate fish’s natural sweetness, while others add depth, highlight citrus and briny notes, or cut through fattiness.
Spices and fish are a match made in heaven when combined thoughtfully. In this article, I’ll share my go-to spices for seasoning fish along with tips to ensure you enhance, not mask, the seafood’s taste.
1. Lemon
Bright, fresh lemon juice and zest are magic on fish. Lemon accentuates subtle citrus notes while countering fishy flavors. It adds acidity that balances richness. Sprinkle fillets with lemon-pepper or add wedges for squeezing over cooked fish.
2. Dill
The quintessential pairing for salmon, trout and mahi-mahi Dill’s grassy, anise-like quality brings out fish’s sweetness Use chopped fresh dill or add whole sprigs to baked fish en papillote.
3. Fennel
Similar to dill, fennel has an anise and citrus flavor that complements fish like salmon and halibut Use fennel fronds or seeds to season fish dishes Especially good with Mediterranean preparations.
4. Parsley
A highly underrated herb for fish. Parsley has a clean, vibrant taste that lifts more neutral fish like cod, flounder and tilapia. Chop and sprinkle over any fish fillet before cooking or add to sauces.
5. Basil
The quintessential partner for tomato dishes, basil is also delicious with fish. Its slightly peppery flavor accentuates sweetness. Pair with mild white fish. Use whole leaves or chopped.
6. Mint
Mint brightens dishes with its cool, grassy flavor. Wonderful in sauces for lighter fish or when serving fish with peas or other spring veggies. Use chopped fresh or add to dressings.
7. Tarragon
Tarragon has an licorice-like anise flavor that pairs fantastically with fattier fish like salmon and mackerel. Add to pan sauces, herb blends and marinades or use as a garnish.
8. Thyme
Thyme adds woodsy, floral notes. It does well with heartier fish that can handle big flavors like tuna, swordfish and shark. Use fresh or dried thyme in marinades, stuffings and sauces.
9. Rosemary
With its pine and citrus tones, rosemary can handle assertive flavors. Works with salmon, trout, snapper, halibut, tuna, mackerel and sardines. Add whole sprigs to fish before grilling or roasting.
10. Cilantro
The freshness of cilantro balances richness in fish like salmon. Chop and sprinkle over finished fish tacos, ceviche, curry and more. Add to creamy sauces or salsa.
11. Chives
Delicate, grassy chives pack a pop of flavor. They’re excellent with flaky and oily fish like salmon. Mix into compound butters or sprinkle over fish before serving.
12. Smoked Paprika
Smoked paprika has a sweet yet peppery quality that enhances heartier fish that can handle the smoke. Delicious on grilled tuna, swordfish, shark and mackerel.
13. Saffron
The floral, honey-like taste of saffron pairs beautifully with shellfish and white fish like halibut, cod and sole. Use threads to season simply prepared fish or add to paella and bouillabaisse.
14. Turmeric
Turmeric’s earthy flavor and golden color enhance fish curries and stews. Try it with catfish, escolar, salmon and whitefish. Add powder or fresh grated root while cooking.
15. Mustard
The tang of mustard cuts through fish’s richness. Mustard-crusted salmon is a classic combo. Mix seeds or powder into rubs and crusts or stir into sauce and aioli.
16. Garlic
Garlic adds big flavor fast. It’s tasty with every fish variety but especially brings out sweetness in salmon, halibut, snapper and tuna. Use minced or roasted garlic in marinades, sauces and aioli.
17. Ginger
Ginger’s bright heat livens up fish dishes. It’s excellent with salmon, tuna and halibut. Grate fresh into marinades and sauces or add ground dried ginger to rubs and broths.
18. Curry Powder
Curry’s blend of spices pairs well with meatier fish that can handle the bold flavors. Try it on tuna, mahi mahi, shark and swordfish. Add to dry rubs, marinades and broths.
19. Cumin
Cumin adds earthy, nutty flavor to fish tacos, curries, chowders and more. Works with most white fish and salmon. Toast the seeds then grind to release aroma and flavor.
20. Coriander
Like cumin, coriander has citrusy notes that enhance lighter fish. Use ground seeds in marinades and dry rubs for cod, snapper, sole and halibut. Toast before grinding to intensify flavor.
21. Old Bay Seasoning
This blend was made for seafood. Old Bay contains celery salt, paprika, ginger and more. Sprinkle on fish before searing or baking. Especially good with shrimp, crab and whitefish.
With their range of flavors, spices let you enjoy fish in endless ways. Start with a simple base recipe, then experiment with differebt spice combinations until you find your perfect pairings.
Seasoning spices for Fish
Based on what we already said about Old Bay Seasoning, these are the spices that go into this Fish Seasoning mix. Plenty of substitutions listed below.
Here’s brief description on some of the less common spices, plus substitution options.
- Celery salt is one of the most important parts of this fish spice mix. It’s flavored salt made by mixing salt with ground celery seeds. It doesn’t smell or taste like much right out of the bottle, but it has sparkle! As a seasoning, it adds a subtle extra layer of savory flavor. One of the “secret ingredients” in KFC seasoning and Old Bay is celery salt. You’ve probably had it in more dishes than you thought when you were snacking or at restaurants. It’s common these days and easy to find in grocery store spice aisles. You can use regular salt instead, or you can make your own celery salt with celery leaves (see notes for recipe);
- Mace is a spice that comes from the nutmeg tree and tastes like a mix of nutmeg and allspice. It is used in Old Bay Seasoning, which is why it is in this recipe. But we only use a little (1/8 tsp out of 4 tsp of Fish Seasoning), so it’s not a key part. Substitute with nutmeg, allspice, or even pumpkin pie spice;.
- Mustard powder – Substitute with 1/4 tsp ginger powder;
- Smoked paprika – Substitute with plain paprika;
- Allspice – Substitute with mixed spice;
- Clove – Substitute with nutmeg or mixed spice;
- Ginger – Substitute with more mustard powder;
- Cayenne – Substitute with pure chilli powder;
- Ground cardamom – Substitute with equal parts cinnamon plus nutmeg.
How to use this Fish Seasoning
You can mix a little butter into the pan at the end of the cooking time, which is great about this seasoning. This will make a flavorful butter sauce that you can pour over your fish.
- Put the spices in a small bowl and mix them together. In a container that keeps air out, this will last for a couple of months. It takes one batch of the recipe to season enough fish for four people.
- Mix it with fish fillets. Sprinkle it on both sides of the fish, then use your fingers to spread it out.
- Fry: Fry the fish in a little butter in a pan until both sides are golden.
- Rest fish – Rest fish for 3 minutes before serving. Before cooking any protein, you must do this step so that the juices in the meat can settle back into the meat. When you cut the fish, the juices will stay in your mouth instead of running all over the plate.
Make a big jar of this spice mix and keep it in the pantry for when you need it. It should keep for 2 to 3 months, provided the spices you use are fresh.
To use, put one teaspoon on a standard serving of fish, which is 160 to 180 grams (6 ounces) for each person.
I know I’m advertising this seasoning mix recipe as a spice rub for fish. But really it’s is a great all-rounder too that can be used for any cooked seafood dishes. Here are some ideas:
- Shrimp / prawns – Sprinkle then pan fry in butter;
- To cook lobster or crayfish, sprinkle it with melted butter or olive oil and then broil or grill it.
- For fish kebabs, cut the fish into cubes and season them. Then, put the cubes on skewers. BBQ or cook on stove;.
- Add a little to any soup, stew, or pie with fish or seafood.
Love to know what you think if you give this a go! – Nagi x