Seasoning fish means highlighting its delicate natural flavor rather than overpowering it. Salt, pepper, lemon, dill, and parsley go well with almost any fish. Stronger sea fish such as salmon or tuna can also handle paprika, garlic, or chili.
Whether it's trout from an Alpine lake, Arctic char, zander, or salmon, here you'll find out which spices suit which fish, when to salt, and how to season properly when pan-frying, baking, or grilling.
Which spices go well with fish?
- Dill: minty, green, and delicately citrusy. Don't cook fresh dill tips; instead, sprinkle them over the fish just before serving.
- Tarragon: essential in French cuisine for fish. Use sparingly, as it enhances other herbs.
- Parsley, thyme, lemon zest: the classic combination for fish stock and herb butter.
- Fennel and coriander seeds: slightly sweet and spicy, finely ground as a base for fish seasoning.
- Pepper: white pepper for light sauces, freshly ground black pepper for fried fish.
- Paprika, garlic, chili: for strong sea fish, shrimp, and grilling.
Which spice suits which fish?
| Fish | Suitable spices | Our recommendation |
|---|---|---|
| Trout, Arctic char | Salt, pepper, dill, parsley, lemon | Freshwater fish |
| Zander | Salt, white pepper, tarragon, thyme | Amore |
| Salmon | Dill, pepper, lemon, mustard, coriander seeds | Saltwater fish |
| Sea bream, sea bass | Fennel, rosemary, garlic, lemon | Sea holiday seasoning |
| Shrimp, seafood | Garlic, chili, paprika, parsley | Pil Pil |
| Grilled fish | Paprika, garlic, cumin, chili | Caribbean Fish |
When should you salt fish?
It's best to salt fish fillets just before frying. If salt sits on the fillet for too long, it draws out moisture, making the meat drier. Whole fish can be seasoned a little earlier, including the cavity. Delicate herbs should only be added at the end, as the more delicate the seasoning, the later you should add it.
Pan-frying, baking, or grilling
Pan-frying
Pat the fillet dry, season with salt and pepper just before cooking, and fry until the skin is crispy. Finally, bubble butter with herbs and lemon zest and spoon it over the fish.
Baking
Stuff whole fish with salt, lemon slices, dill, or fennel, brush the outside with oil, and season. In the oven, the aromas remain in the fish.
Grilling
Brush the fish with oil so that the seasonings stick and nothing sticks to the grill. Strong spice blends work well here. A charcoal grill classic is spatchcocked fish on a stick – you'll find the recipe here: Spatchcocked fish. More ideas are available in the recipe blog Fish & Seafood.
Questions & answers about seasoning fish
Which spices go well with fish?
Salt, pepper, lemon, dill, parsley, tarragon, and thyme go well with almost any fish. Stronger fish can also handle paprika, garlic, and chili.
When should you salt fish – before or after frying?
Just before frying, so that it stays juicy. Whole fish can be seasoned a little earlier.
Which spices go well with salmon?
Dill, pepper, lemon, mustard, and coriander seeds. Salmon is robust enough for a spicy crust of seasonings.
Can I use dried herbs for fish?
Yes. Add dried herbs earlier, for example in a marinade or butter, so they can release their aroma. Our dill tips and tarragon are well suited for this.
How do I season frozen fish?
Thaw it first, pat it thoroughly dry, and then season. Seasonings do not stick to frozen fish.
Why does my fish taste bitter?
Delicate seasonings such as paprika or herbs have usually burned at too high a temperature. Season later or reduce the heat.
