Why Seasoning Matters
Fish has a naturally delicate flavour, and the right seasoning can elevate it from simple to spectacular. Whether you're pan-frying, grilling, baking, or poaching, understanding how to season fish properly makes all the difference.
Start with the Basics: Salt and Pepper
Before anything else, a generous pinch of flaky sea salt and freshly cracked black pepper is essential. Season your fish just before cooking as salting too early can draw out moisture and affect the texture. Pat the fish dry first, then season both sides evenly.
Classic Herb Combinations
Fresh herbs are a fish's best friend. Try these pairings based on the fish you're cooking:
- Salmon: Dill is a natural partner for salmon — our Dill Herb Salt is perfect here, bringing together the brightness of dill with the depth of sea salt. For a sustainable option, try our Dill Herb Salt Refill once you've got your jar. Add parsley and lemon zest to complete the flavour.
- Cod or Haddock: Thyme, bay leaf, and a little garlic add warmth without overpowering the mild flavour.
- Sea Bass or Bream: Fennel fronds, tarragon, and lemon are a classic Mediterranean combination.
- Mackerel: Bold flavours like smoked paprika, cumin, and chilli complement its richness.
Spice Rubs for Grilled or Baked Fish
A dry spice rub is ideal when grilling or baking. Combine smoked paprika, garlic powder, onion powder, cumin, and a pinch of cayenne for a smoky, warming crust. Rub it onto the fish with a drizzle of olive oil and allow it to rest for 10–15 minutes before cooking.
Citrus and Acid
A squeeze of lemon or lime just before serving brightens all the flavours and adds freshness. You can also marinate fish briefly (no more than 30 minutes) in a mixture of citrus juice, olive oil, and herbs — any longer and the acid will begin to "cook" the flesh.
Asian-Inspired Seasonings
Soy sauce, ginger, sesame oil, and a touch of honey make a wonderful glaze for salmon or sea bass. A sprinkle of toasted sesame seeds and sliced spring onions to finish ties everything together beautifully.
Don't Forget the Fat
A good drizzle of quality olive oil or a knob of butter helps carry flavour into the fish and promotes even browning. Infuse the butter with garlic and thyme for an effortless, restaurant-quality finish.
Tips to Remember
- Always pat fish dry before seasoning to get the best sear.
- Season generously — fish can handle more salt than you might think.
- Delicate fish like sole or plaice need lighter seasoning; oily fish like mackerel can take bolder spices.
- Fresh herbs are ideal, but dried herbs work well for rubs and marinades.
With a little experimentation, you'll find your perfect flavour combinations. The key is balance — letting the natural taste of the fish shine while complementing it with the right seasonings.
Shop Our Herb Salts
Ready to get started? Our Dill Herb Salt (230g jar) is a brilliant kitchen staple for fish lovers, and the Dill Herb Salt Refill means you'll never run out — with less packaging too.