Homemade Fish Seasoning

If you cook fish often like I do, having a go-to fish seasoning in your spice drawer is a total lifesaver. Whether it’s salmon on a weeknight, grilled catfish for the weekend, or a quick shrimp stir-fry, this homemade mix has you covered.

I’ve been using this seasoning for years and honestly, it beats anything I’ve picked up from the store. It’s simple, fresh, and completely adjustable to your taste.

Why This Fish Seasoning Is Always in My Pantry

This blend comes in handy no matter what type of seafood I’m making. I usually keep a small jar of it right next to the salt and pepper so it’s within reach every time I cook. One or two teaspoons per fillet is plenty — no need to measure with military precision.

The best part? No weird additives or MSG like in many store-bought blends. Just real spices you probably already have in your kitchen. It’s especially helpful on busy days when I don’t feel like fussing with 5 different jars. I just sprinkle and cook.

I use this rub for oven-baked tilapia, grilled salmon, and sometimes even for shrimp tacos. It’s flexible like that. Some friends of mine even use it on chicken — and it totally works.

What Goes Into the Spice Mix

Here’s a quick peek at what makes this seasoning so good:

• Ground Ginger – Just a pinch adds a bit of warmth and a subtle zing. Too much and it’ll overpower the fish, but a little goes a long way.
• Black Pepper – A must-have for depth and a slight bite.
• Garlic Powder – This is the backbone of most of my spice mixes. Especially great for fish because it blends in smoothly.
• Smoked Paprika – Adds color, smokiness, and a mild heat. I love how this deepens the flavor of even the mildest white fish.
• Cayenne Pepper – I keep it mild, but if you’re into heat, you can crank it up. I once made a batch for a friend who loves spicy food — doubled the cayenne and it was a hit.
• Lemon Pepper – That lemony tang really brings seafood to life. This is the ingredient that makes people go “What’s in this?!”
• Dried Oregano – Adds a Mediterranean touch. Especially nice if you’re doing grilled fish or something with olive oil.
• Salt – I usually go with sea salt or kosher salt. Use what you’ve got.

How I Mix and Store It

Putting it together is as easy as it sounds:

1. Mix everything in a small bowl or jar.

2. Stir well so the spices are evenly blended.

3. Store in an airtight container — I usually use a small glass jar or repurposed spice shaker.

I make a fresh batch every couple of months, depending on how much fish we’re eating at home. Just make sure it’s kept in a cool, dry place — moisture and spices don’t get along.

How I Use It (Plus a Few Tips)

Here’s how I usually work with it:

• For baked fish: I rub olive oil on the fillet, sprinkle on the seasoning, and bake.
• For pan-searing: A light dusting on both sides before it hits the hot skillet.
• For grilling: I often mix this with a spoonful of olive oil and a little lemon juice to create a paste that sticks better on the grill.

Optional Add-Ins (if you’re feeling fancy)

• A little fresh lemon zest grated in can add extra punch.
• Throw in a pinch of dried dill or thyme if you want a more herby profile.
• A few chopped fresh herbs like parsley or cilantro after cooking makes everything pop.
• What I Pair It With

This seasoning goes great with:

• White fish like cod, tilapia, or halibut — especially when baked or pan-fried.
• Salmon fillets — it cuts through the richness just enough.
• Shrimp skewers — quick grill + this spice = crowd pleaser.
• Scallops — pan-seared with a touch of this seasoning and some butter.

I’ve even used it to season fish tacos and topped them with avocado and slaw. It’s a flavor boost without being overwhelming.

Storing the Mix So It Lasts

Spices are sensitive to light and moisture, so I store mine in a tightly closed jar tucked into a dark kitchen drawer. A pantry works too, as long as it’s not near the stove where it gets warm and steamy.

I usually make just enough to last about 8 to 12 weeks. Any longer, and the flavor starts to fade. If it starts clumping, that’s a sign there’s moisture inside — time to make a new batch.

Common Questions I Get About This Seasoning

What herbs or spices go well with fish?
For herbs, dill, parsley, thyme, and cilantro are classics. For spices, garlic, paprika, pepper, and lemon are always good. This blend covers most of that base.

Can I add other flavors?
Absolutely. Sometimes I toss in a little onion powder or cumin if I’m making something like blackened fish or Cajun-style dishes.

What kind of fish works best with this seasoning?
Pretty much any! I use it on salmon the most, but it also works great on tilapia, snapper, trout, and even shellfish like shrimp and scallops.

Is this seasoning good for grilling?
Yes — it holds up well on the grill. Just rub a bit of oil on the fish first to help the seasoning stick and prevent it from drying out.

Yield: 10

Homemade Fish Seasoning

Print

If you enjoy cooking seafood at home, having your own go-to fish seasoning is a total game changer. This quick, flavorful mix brings out the best in salmon, tilapia, tuna, or whatever fillet you’re working with. I love how easy it is to adjust the heat or add a citrusy twist depending on the meal!

Prep Time 1 minute

Cook Time 1 minute

Total Time 1 minute

Ingredients

• 1 tablespoon salt
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon lemon pepper
• ½ teaspoon ground ginger
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adjust to taste)

Instructions

1. Grab a small bowl and toss in all the spices—give them a good stir until well combined. Once mixed, transfer the seasoning into an airtight jar or spice container. That’s it! Your homemade fish seasoning is ready to go.
2. Whenever you’re cooking seafood, just sprinkle 1 to 2 teaspoons over each fillet before grilling, pan-searing, or baking. It brings such a warm, savory depth that works beautifully with most fish.

Notes

• Mild or spicy? Skip the cayenne for a gentler flavor, or add a bit more if you like some heat.
  
• Herby twist: Toss in some dried thyme, parsley, or dill if you want an herby lift.
  
• Brighten it up: A squeeze of lemon juice or a sprinkle of lemon zest on the fish before cooking pairs perfectly with this blend.
  
• Versatile use: This works on shrimp, scallops, and even roasted veggies in a pinch.
• Keep your mix sealed tight in a cool, dry spot. It stays fresh for weeks—perfect for quick weeknight dinners.
• Let this little jar of magic become your kitchen staple for all things seafood. Once you try it, you may never go back to store-bought blends!

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 725mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Having this fish seasoning on hand has saved me from boring dinners more times than I can count. It’s easy, adjustable, and a real flavor booster. Try it out once and you’ll probably start making it in batches like I do — I don’t even bother with store-bought blends anymore.

If you cook seafood often or even just once in a while, trust me — this one’s worth keeping in your spice stash.

Try Other Fish Recipes:

Barbecue Catfish

Steamed Cod Fish

Baked Whole Catfish