Dinner

Delicious Fish Seasoning and Cooking Guide Recipe

ByNoah Steele April 5, 2026April 5, 2026

Introduction

This homemade fish seasoning blend adds a perfect balance of smoky, spicy, and aromatic flavors to any fish dish. Easy to prepare and versatile, it enhances the natural taste of your fillets while keeping the cooking simple and delicious.

The image shows six pieces of cooked salmon in a black pan, each piece having a deep reddish-brown color with a crispy texture and slight char marks, giving them a well-seasoned and grilled appearance. The top surfaces of the salmon pieces are textured with small bubbly spots from cooking, and they are garnished with bright green fresh herbs placed on top. A metal spatula is lifting one piece, showing the underside which is similarly browned. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp celery salt (or 3/4 tsp salt)
1/4 tsp black pepper

1 tsp smoked paprika
1/2 tsp mustard powder

1/4 tsp mace
1/4 tsp allspice

1/8 tsp ground clove
1/8 tsp ginger powder
1/8 tsp cayenne pepper (or pure chilli powder)

1/8 tsp ground cardamom
750 g / 1.5 lb fish fillets, skinless and boneless (flathead recommended)
45 g / 3 tbsp unsalted butter

30 g / 2 tbsp extra unsalted butter (optional, for drizzling)

Instructions

Step 1: Make the fish seasoning by placing all the dry spices in a bowl and mixing well to combine. Store in an airtight container; it keeps for months.
Step 2: Sprinkle the seasoning evenly on both sides of the fish fillets. Lightly rub so the seasoning adheres to the fish.

Step 3: Heat 30 g (2 tbsp) butter in a large non-stick skillet over medium-high heat. Cook the fish in batches, ensuring each side turns golden. Remove cooked pieces to a plate.
Step 4: Melt the remaining 45 g (3 tbsp) butter in the skillet and cook the rest of the fish the same way.
Step 5: Let the fish rest for 3 minutes before serving. Meanwhile, if using extra butter sauce, melt 30 g (2 tbsp) additional butter in the pan until foaming and drizzle over the fish.

Tips & Variations

For a spicier kick, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
You can substitute flathead with any firm white fish like cod, barramundi, or tilapia.
Use olive oil instead of butter for a lighter version, but butter enhances the flavor richness.

Prepare the seasoning in bulk and keep it handy for quick fish dinners throughout the week.

Storage

Store leftover fish seasoning in an airtight container in a cool, dry place for up to several months. Cooked fish is best eaten fresh but can be refrigerated in a sealed container for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying it out.

How to Serve

Several pieces of grilled salmon lay close together in a black pan, each piece showing a rich, dark orange-brown crust with visible grill marks and a slightly glossy texture from cooking oil. Small green herbs are scattered on top of the salmon, adding a fresh contrast to the warm colors. A silver spatula is lifting one piece from the pan, highlighting the edges and the flaky texture of the cooked fish. The surface around the salmon is dark and shiny with oil droplets, emphasizing the seared cooking method. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this seasoning for other seafood?

Yes, this blend works wonderfully on shrimp, scallops, and even salmon for a smoky and slightly spicy flavor profile.

Is it necessary to use both types of butter?

Not strictly; the first amount is for cooking the fish, while the extra butter is optional for drizzling to add richness and moisture. You can skip the drizzle or substitute with a squeeze of lemon juice for freshness.