Ultimate Fish Seasoning Recipe for Any Fish

Looking for a good way to make fish delicious and fast? This fish seasoning is the perfect addition to my kitchen. I use a simple, homemade spice rub mix based on Old Bay, a combination of spices and dried herbs that works really well together. The blend stays in my pantry, and when I add it, it enhances the flavor of any type of fish. I have used it on flathead fillets today; it is suitable for pan frying, grilling, baking, or searing, and always tastes incredible and delicious.

Fish Seasoning Recipe-The Short Answer

• I rarely buy ready-mixed blends from the store because making my own homemade fish seasonings is more budget-friendly and better for my tastes.
• I add different dried herbs like parsley and dill, plus a little cayenne for a spicy kick to make it great for any occasion.
• I always have extra in small jars in the cupboard, close at hand, since they keep a long shelf life.
• I adjust things as I like for every meal—you get so much flavor control, and plus, it feels good creating blends that truly match my cooking style.

Inspired by Caribbean flavors I have seen in markets, this all-purpose season blend is made for real life. Having it on hand, ready to go, has saved me many times at dinner time. I love having ready-made blends in my pantry because they help turn dinners into a breeze. I reach for my favorites when making steak or seafood and simply try this tasty mix to add bold flavor in a fast, easy way anyone can trust every time.

From First Bite to Forever Flavor

I never knew I needed this homemade fish seasoning in my life, but from the first bite, I was hooked. This simple, excellent spice mix is a great recipe to know for its versatility and can serve for years, even end up as THE blend you use forever.

It is based on ingredients printed on Old Bay Seasoning tins, a classic American blend around for 70 years, originally created for prawns, shrimp, and crab, then evolved with time into an all-purpose favorite for corn, chicken, potatoes, and seafood.

I have used it in constant use at my house, and it always enhance the flavor of a fillet, scallops, or extra shrimp. The delicious herbs, bold flavors, and packed dried spices complement my dishes and improve every recipe.

I love to season, try different recipes, and once I start, it is hard to stop—it always leave me wanting more.

Ingredients

I make my own seasoning blends at home so I never run out. This recipe centers on Celery salt, the key ingredient and salt base of the spice mix, made by mixing ground celery seeds with salt. It may seem mild from the bottle, but on fish it adds sparkle and a subtle savoury flavour, much like the secret ingredients in KFC seasoning and Old Bay that I grew to love. These days, it’s common in grocery stores, and you can substitute it with ordinary salt or crushed celery leaves from my recipe notes.

To build warmth and balance, I use:

• mace, a fragrant spice derived from the nutmeg tree, which tastes like nutmeg and allspice; even a bit such as 1/8 tsp in the total Fish Seasoning adds depth
• backups like pumpkin pie spice, mixed spice, or equal parts cinnamon and nutmeg
• mustard powder, ginger powder, ground clove, ground cardamom, extra clove, fresh ginger, and a pinch of cayenne or pure chilli powder
• small measures such as 1/4 tsp, 1/2 tsp, or 1 tsp
• black pepper or extra cayenne pepper for a spicy kick
• smoked paprika or plain paprika for color and soft smokiness

For easy subs, my base mix includes:

• 2 teaspoons kosher salt
• 1 teaspoon garlic powder and onion powder
• ½ teaspoon paprika
• ¼ teaspoon dried thyme
• dried oregano and Pepper

For freshness and aroma, I add:

• Dried Dill Weed, dill weed, Dried Parsley, and parsley, my favorite herbs to pair with fish
• sometimes 1 Tablespoon of dried dill weed or dried parsley, plus 1/4 teaspoon pepper
• these act as a delicious complement that enhance natural flavors and bring real depth

For cooking the Fish, I season 750g of fish fillets, skinless and boneless, often flathead as shared in Note 2. I cook it in 45g of unsalted butter, then finish with a little Extra unsalted butter for light drizzling, which is optional. I store any extra blend in an airtight jar or container, prepare a big batch, and check the exact measurements on the recipe card at the bottom of the post to keep everything balanced.

Instructions

When I make How To Make All Purpose Fish Seasoning, I keep it simple and practical:

• Gather ingredients and Place them in a small bowl.
• Mix and combine dill weed, dill week, parsley, paprika, celery salt, garlic powder, salt, pepper, plus other herbs and spices.
• This step of combining everyday seasonings is great for enhancing the natural flavors of fresh fish. Everything comes together easily with a few reliable pantry herbs.
• The blend is ready to use, or Store it at room temperature in an airtight container where it will keep for months.
• Prepare a good quantity, just enough for 750g or 1.5lb, which serves 4 people.
• Use 2 tablespoons of seasoning per 1 pound of any type, and Use as a dry rub.

For Seasoning and cooking fish:

• Season fish by Sprinkle on both sides, then Gently rub to spread it right on the surface before grilling, baking, or air frying.
• To Cook fish, work in two batches. Melt 30g or 2tbsp butter in a large, non-stick skillet over medium high heat.
• Cook until golden on each side (see Cook times below), then Remove to a plate.
• Cook remaining fish with the remaining butter in the same skillet, then Rest for 3 minutes before serving.
• For extra flavor, follow the next step and make the extra butter sauce. This Extra butter sauce optional touch is easy: Add more butter to the pan, let it melt until foaming, and Drizzle over the fish when serving.

Notes & Nutrition

Nutrition Information & Serving Guide

• From my own kitchen habit, I always check Nutrition Information before plating. This blend includes Calories 265cal 13%, Carbohydrates 1g, Protein 38g 76%, Fat 13g 20%, Saturated 7g 44%, Trans, Cholesterol 118mg 39%, Sodium 681mg 30%, Potassium 588mg 17%, Fiber 4%, Sugar 1%, Vitamin A 555IU 11%, C, Calcium 25mg, and Iron 6%.
• I allow 1 teaspoon per standard serving of fish, about 160, 180g, or 6oz per person, which keeps every dish flavorful yet balanced.

Fish Cooking Times & Temperature

• My Rule of thumb for FISH COOKING TIMES is Two minutes per side for every 1.25 cm or 0.5″ thick fillet; a 1.25cm cut takes about 4 total minutes and should flake easily.
• The correct Internal temperature is 55°C (131°F) for white fish for a medium result with no rare or raw flesh and full optimum juiciness. For salmon, cook to 50°C (122°F) for medium-rare.
• With Very thick fillets over 2.5cm or 1″, I sear until golden, then finish in the oven at 180°C or 350°F until it reaches the proper internal temp. Salmon and trout are OK to pan-fry fully because of their higher fat content, but always Cook the thicker parts carefully. Pan-fried cuts around 2.25cm, 0.8, 0.9″ are usually best.

Substitutes, Storage & Everyday Use

• For smart Substitutes, I rely on Celery salt as an excellent substitute that adds an extra layer of savoury flavor, almost like a secret ingredient in KFC, Old Bay, and many restaurants. Use 3/4 tsp kosher cooking salt if needed, or Mix equal parts salt and celery.
• To make it fresh, spread leaves on a baking tray in a single layer and Bake at 180°C or 350°F for 20 to 30 minutes until fully dry, then grind into a fine powder using a tool of choice like a grinder, mortar, or pestle. 1 cup yields 1.5 tablespoons; Alternatively, grind seeds to yield similar results.
• Other swaps include Mustard powder (1/4 ginger), Smoked or plain paprika, Mace, nutmeg, All, Mixed, Clove, mixed spice, Ginger, mustard, Cayenne, pure chilli, and Ground cardamom with cinnamon plus nutmeg. They may not taste similar, but they are suitable alternatives for a bold flavour sub.
• This great spice mix is an all-rounder I always make in a big jar for my pantry and keep on standby. It Keeps for months, about 2 to 3, provided the spices are fresh. I Store it in an airtight container inside a cupboard, away from direct sunlight—Don’t refrigerate, as it can dull the flavors.
• I love tripling my homemade seasonings so I have enough to store a large quantity; it only takes a few minutes and is easy to keep ready. When Storing, place it somewhere dry and cool so it can last up to 6 months, Depending on the freshness of the ingredients and overall shelf life. I definitely keep one batch prepared because it works across seafood dishes—just Sprinkle or sprinkle as a rub over Fish, Shrimp, prawns, Lobster, or crayfish, then pan fry in butter, broil, grill with melted olive oil, or cook on the stove. Cut into pieces or cubes, thread onto skewers for BBQ, or stir into soup, stew, or pie for new ideas beyond a simple recipe.

My Best Homemade Recipes

If you’re building a complete flavor lineup around your Ultimate Fish Seasoning Recipe for Any Fish, it pairs perfectly with bold BBQ staples like Carolina Vinegar BBQ Sauce Recipe (Dad’s Secret) and Pulled Pork Rub for Deep Bark & Bold BBQ Flavor. For a Mediterranean twist, the herb-packed Cyprus-Inspired Lamb Marinade (Chops, Roast & BBQ) brings bright citrus and garlic notes that complement grilled fish beautifully.

For holidays or easy family dinners, balance your seafood spread with Smoked Turkey Rub with 24-Hour Flavor Secret for deep, slow-developed flavor. And when you want something cool and creamy on the side, Creamy Salad Dressing Recipe (5-Minute Easy) adds that fresh, homemade touch that ties everything together.