08.05.2021
Must-Have Seafood Seasonings
Discover 6 essential seafood seasonings, how to use them, and quick fish-pairing tips for grilling, frying, and roasting.
- Pick blends that match the cooking method: Friday Fish Fry and Lakeshore for frying, Cajun for blackening and boils, Maple Garlic and Salmon blends for grilling and roasting.
- Use seasonings in dredges, batters, rubs, or glazes. Measure roughly 1 tbsp per cup of flour or 1/2 to 1 tsp per filet as a starting point.
- Store blends airtight in a cool dry spot for best flavor. Check labels for allergens like mustard, sesame, garlic, and onion.
Grilled, fried, poached, or roasted, fresh seafood tastes best when it’s seasoned perfectly. While lemon juice, salted butter, and black pepper often satisfy, we have a few more seasoning suggestions to make any fish preparation jump out of the water. Don’t forget to explore our collection of seafood recipes and handcrafted seafood seasonings for more inspiration.
Friday Fish Fry Seasoning
Any midwesterner can wax poetic about the delectable tradition of the Friday fish fry. This blend of kosher salt, freshly cracked black pepper, lemon peel, garlic, and onion is a bouquet of delicious nostalgia. Add a heaping tablespoon of this seasoning to your flour dredge and beer batter recipes, or simply sprinkle it over a filet before searing it in a pan of melted butter.
Fish pairing suggestions: Cod, whitefish, lake trout, smelt, and perch.
Great North Maple Garlic Seasoning
Few flavor combinations can beat the sweet and savory combo of our maple garlic seasoning. This blend is a Spice House customer and employee favorite for any preparation of salmon. Try generously coating your salmon steaks or filets with Great North before brushing or basting them with your favorite brand of teriyaki or soy sauce.
Fish pairing suggestions: Salmon, trout, grilled oysters, and tuna steaks.
Classic Cajun Seasoning
Cajun and Creole cuisine are renowned for their expert preparations of seafood. One secret to their success is this fiery and flavorful blend of spices. Try our freshly blended Cajun seasoning for amazing blackened catfish, grilled shrimp, crab cakes, seafood gumbo, or an authentic seafood boil. Also available in Salt-Free Cajun Seasoning and Extra Hot Cajun Seasoning.
Fish pairing suggestions: Shrimp, catfish, oysters, crab, and red snapper.
Salmon Seasoning
The name says it all. This delicious blend of mustard seed, dill seed, sesame seed, garlic, lemon, onion, and a few more secrets was crafted exclusively for salmon. (But, don’t stop there!) If you haven’t tried encrusting a salmon filet before, you’re in for a treat. Combine equal parts honey and dijon mustard, brush it over your salmon, and season the filets generously before roasting in the oven or searing in a pan of oil.
Fish pairing suggestions: Salmon, mahi mahi, and bass.
Lakeshore Shallot & Herb Seasoning
One of our top-selling blends, Lakeshore Shallot & Herb Seasoning is the perfect allium-forward accent for any side of fish. We love whisking a couple tablespoons into a cup of flour. Simply dust your choice of filet before frying it all in a pan with melted butter and just a splash of good olive oil. Don’t forget the roasted potatoes!
Fish pairing suggestions: Honestly, anything! We suggest starting with salmon, cod, tuna, tilapia, and perch.
Frequently Asked Questions
How do I use Friday Fish Fry Seasoning?
Mix about 1 tablespoon of the seasoning into each cup of flour or beer batter. For filets, sprinkle 1/2 to 1 teaspoon per piece before searing in butter or frying until golden. Adjust to taste.
Which seasoning is best for salmon and how do I apply it?
Great North Maple Garlic and the Salmon Seasoning are top picks. For maple garlic, coat filets and baste with teriyaki or soy while grilling. For the Salmon Seasoning, brush fish with a 1:1 honey and Dijon mix, press on the rub, then roast or sear.
How do I blacken fish with Classic Cajun Seasoning?
Pat fish dry, oil lightly, then coat heavily with Cajun mix. Heat a cast iron or heavy pan until very hot, then sear the fish 2 to 3 minutes per side until a dark crust forms. Use the salt-free or extra hot version if you need to control sodium or heat.
Can these seasonings be used on shellfish like shrimp and oysters?
Yes. Cajun is ideal for shrimp and boils. Maple Garlic works well on grilled oysters. Lakeshore Shallot & Herb pairs nicely with oysters and pan-seared scallops. Reduce salt and cooking time as shellfish cook faster than fillets.
Are there allergen concerns in these blends?
Yes. The Salmon Seasoning contains mustard seed and sesame. Many blends include garlic and onion. Always check the product label for full ingredient and allergen information before use.
How should I store seafood seasonings and how long do they last?
Keep blends in an airtight container away from heat and sunlight. Stored well, they stay flavorful for 6 to 12 months. Ground spices lose potency faster, so buy smaller amounts if you use them rarely.
Can I recreate these blends at home?
Yes. For a simple Friday Fish Fry mix combine kosher salt, cracked black pepper, lemon zest, garlic powder, and onion powder. For Cajun try paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. Taste and tweak ratios to suit your palate.
Which seasonings work best for frying, grilling, and roasting?
Frying: Friday Fish Fry and Lakeshore Shallot & Herb. Grilling: Great North Maple Garlic and Salmon Seasoning. Roasting: Salmon Seasoning or Lakeshore for a milder herb flavor. Cajun is versatile for grilling, searing, and boils when you want bold heat.
How do I use Friday Fish Fry Seasoning?
Mix about 1 tablespoon of the seasoning into each cup of flour or beer batter. For filets, sprinkle 1/2 to 1 teaspoon per piece before searing in butter or frying until golden. Adjust to taste.
Which seasoning is best for salmon and how do I apply it?
Great North Maple Garlic and the Salmon Seasoning are top picks. For maple garlic, coat filets and baste with teriyaki or soy while grilling. For the Salmon Seasoning, brush fish with a 1:1 honey and Dijon mix, press on the rub, then roast or sear.
How do I blacken fish with Classic Cajun Seasoning?
Pat fish dry, oil lightly, then coat heavily with Cajun mix. Heat a cast iron or heavy pan until very hot, then sear the fish 2 to 3 minutes per side until a dark crust forms. Use the salt-free or extra hot version if you need to control sodium or heat.
Can these seasonings be used on shellfish like shrimp and oysters?
Yes. Cajun is ideal for shrimp and boils. Maple Garlic works well on grilled oysters. Lakeshore Shallot & Herb pairs nicely with oysters and pan-seared scallops. Reduce salt and cooking time as shellfish cook faster than fillets.
Are there allergen concerns in these blends?
Yes. The Salmon Seasoning contains mustard seed and sesame. Many blends include garlic and onion. Always check the product label for full ingredient and allergen information before use.
How should I store seafood seasonings and how long do they last?
Keep blends in an airtight container away from heat and sunlight. Stored well, they stay flavorful for 6 to 12 months. Ground spices lose potency faster, so buy smaller amounts if you use them rarely.
Can I recreate these blends at home?
Yes. For a simple Friday Fish Fry mix combine kosher salt, cracked black pepper, lemon zest, garlic powder, and onion powder. For Cajun try paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. Taste and tweak ratios to suit your palate.
Which seasonings work best for frying, grilling, and roasting?
Frying: Friday Fish Fry and Lakeshore Shallot & Herb. Grilling: Great North Maple Garlic and Salmon Seasoning. Roasting: Salmon Seasoning or Lakeshore for a milder herb flavor. Cajun is versatile for grilling, searing, and boils when you want bold heat.
Why is no seafood boil? (I don’t want to use Old Bay or pickling spice) Seems like a natural for the Spice House.