How to Choose Seasonings for Fish, Shrimp, and Seafood

Seafood cooks fast and tastes delicate, so the right seasoning adds aroma and contrast without covering the fish. The best choice depends on what you're cooking (mild white fish, rich salmon, sweet shrimp or a big pot of crab and corn) and how you're cooking it. This guide matches Savu Birra's seafood blends to each type, gives amounts and times, and includes recipes for baked fish, blackened salmon, grilled shrimp, fish tacos and a backyard boil.

The seafood blends compared

Every blend above is free of added sugar except Salmon Rub, which uses a little brown sugar for a caramelized crust. Seafood Boil Mix lists no salt, so you salt the boil water yourself.

Match the seasoning to the seafood

• Mild white fish (cod, tilapia, halibut, flounder): a light, even coat of Seafood Rub, Lemon Herb or Lemon Pepper.
• Salmon and oily fish: bolder garlic, paprika and smoke. Salmon Rub, Cajun Seafood or Lemon Aleppo.
• Shrimp: handles big flavors. BBQ Shrimp, Cajun Seafood or Lemon Garlic.
• Scallops: a light dusting of Seafood Rub and a hard sear.
• Boils: a seasoning built to flavor a big pot of water, like Seafood Boil Mix.

How much to use

• Delicate white fish: 1/2 to 1 teaspoon per pound.
• Salmon or shrimp: 1 to 2 teaspoons per pound.
• Seafood boil: start with about 1 tablespoon for a small pot (1 pound shrimp with potatoes and corn) and scale up; the water should taste well seasoned before the seafood goes in.

Add about 1 tablespoon oil per pound for an even coating, and taste before adding extra salt.

Dry rub or marinade?

A dry rub gives concentrated flavor and browning, and is best for searing, grilling and baking. A marinade spreads seasoning over irregular pieces like shrimp. Keep acidic marinades short: about 15 to 30 minutes for fish and shrimp, because lemon and lime start to "cook" the surface and change the texture. Oil-based marinades are more forgiving.

Recipe: simple baked white fish

1. Heat the oven to 400°F. Pat 1 pound fish fillets dry and place in a lightly oiled dish.
2. Brush with 1 tablespoon oil or melted butter and sprinkle with 1 teaspoon Seafood Rub.
3. Bake 10 to 15 minutes, until the thickest part flakes and reaches 145°F. Finish with lemon.

Recipe: brown sugar salmon

1. Heat the oven to 400°F. Pat a 1 1/2 pound salmon fillet dry and place skin side down on a lined sheet pan.
2. Brush with 1 tablespoon oil and coat evenly with 1 tablespoon Salmon Rub.
3. Bake 12 to 15 minutes until it flakes and reaches 145°F. For a darker crust, broil for the last 1 to 2 minutes, watching closely because of the sugar.

Recipe: blackened fish

Dip 4 firm fish fillets (catfish, redfish or mahi-mahi) in 3 tablespoons melted butter, then coat both sides with about 1 teaspoon Cajun Seafood Seasoning each. Sear in a very hot cast-iron skillet, 2 to 3 minutes per side, until dark and cooked through to 145°F. Turn on the vent fan or cook outside; it smokes.

Recipe: grilled BBQ shrimp skewers

Toss 1 pound large peeled shrimp with 1 tablespoon oil and 2 teaspoons BBQ Shrimp Rub. Thread onto skewers and grill over medium-high heat, about 2 minutes per side, until pink and opaque. Serve with lime, or in tacos with slaw.

Recipe: fish tacos

1. Coat 1 pound cod or mahi-mahi with 1 tablespoon oil and 2 teaspoons Fish Taco Seasoning. Bake at 400°F until it reaches 145°F, about 10 to 12 minutes.
2. Mix 2 cups shredded cabbage with 2 tablespoons mayonnaise, 1 tablespoon lime juice and a pinch of salt.
3. Flake the fish into 8 warm tortillas and top with slaw, avocado, cilantro and lime.

Recipe: small seafood boil

1. Fill a large pot with enough water to cover the ingredients. Add 1 tablespoon Seafood Boil Seasoning Mix, salt to taste and a halved lemon. Bring to a boil and taste the water.
2. Add 1 pound small potatoes and simmer until nearly tender, about 12 to 15 minutes.
3. Add 2 ears corn, cut into pieces, and cook 5 minutes. Add sliced smoked sausage if you like.
4. Add 1 pound shell-on shrimp and cook 2 to 3 minutes until pink and opaque.
5. Drain and pour onto a newspaper-lined table. Sprinkle with a little more seasoning and serve with melted butter and lemon.

Why seafood turns tough, or the coating burns

• Seafood overcooks in moments. Check early and pull it as soon as it's opaque.
• Sugary rubs darken fast; lower the heat or move away from direct flame.
• Thin pieces cook faster than thick ones. Remove each piece as it finishes.

Doneness

Fish is done at 145°F, or when the flesh is opaque and separates easily with a fork. Shrimp, lobster, crab and scallops are done when the flesh is pearly or white and opaque. Clams, mussels and oysters should open during cooking. See our temperature guide.

Frequently asked questions

What's the best all-purpose fish seasoning?

Seafood Rub for savory and smoky, or Lemon Pepper for bright and classic.

Can I use Cajun Seafood Seasoning in a boil?

It's designed as a rub and for sauces. For a big pot of water, Seafood Boil Mix is made for the job.

Should I season fish skin?

Season the flesh side generously and the skin lightly with salt and oil so it crisps.

Explore more from Savu Birra

Browse the complete fish and seafood seasoning blends collection. Related reading: Cajun Cooking: History, Seasoning and Recipes and Lemon Seasoning Blends.