How to Season Fish: The Complete guide to spices and cooking methods

Seasoning fish requires precision. A simple squeeze of lemon or a pinch of salt is often not enough. The right mix of spices, fresh herbs, and a suitable cooking method can transform the dish completely.

Whether you’re steaming cod or grilling salmon, it’s the seasoning that brings out the full flavor of the fish.

In many cultures, fish is a key part of everyday meals and festive dishes. In Cambodia, along the Mekong River where we grow our spices, every fish tells a story—each with its own recipe and seasoning ritual. In France too, fish is prepared in countless ways depending on the region and season.

Learn how to enhance every type of fish with the right spices, depending on its texture, fat content, and cooking method.

Whether you’re making a mackerel curry, a light sea bass ceviche, or grilled fillets, there are endless ways to combine flavors — and they’re always delicious.

Not all fish respond the same to seasoning. Lean fish with delicate flesh need subtle flavors, while fatty fish can handle stronger, more complex spice blends. This simple rule is the key to seasoning success.

Spices for white fish (Cod, Pollock, etc.)

White fish like cod, pollock, or whiting have mild, delicate flavors. Their soft flesh doesn’t mix well with overpowering spices. For these varieties, aim for light and balanced seasonings.

Use white pepper from Mondolkiri, known for its clean and elegant heat, to gently awaken the palate. Add a touch of paprika for a warm, slightly smoky aroma.

Pairing these with fresh herbs such as dill, parsley, or thyme creates a dish that’s both refined and comforting. For something more unique, try lemongrass, which adds a soft citrus note without overpowering the fish.

Spices for Fatty Fish (Mackerel, Sardine, Salmon)

Fatty fish like salmon, mackerel, or sardines have bold flavors and firm flesh. They pair well with intense, aromatic spices.

Pink peppercorns bring a floral, fruity touch that complements the richness of salmon. Fennel seeds, with their mild anise flavor, are perfect for blue fish like mackerel.

Indian spice blends like Vadouvan are ideal for marinated sardines or fish curries.

Cumin, coriander seeds, and yellow curry also enhance fatty fish, especially in slow-cooked or exotic dishes. Smoked peppers add depth and balance the richness.

The way you cook your fish influences the seasoning it needs. Grilled fish demands bold flavors. Steamed fish calls for light touches. Raw or smoked fish benefits from subtle, balanced aromas.

Seasoning Grilled or Barbecue Fish

Direct flame or high heat concentrates the fish’s juices and flavor. This is the time for flavorful marinades.

Use olive oil, sesame oil, or nut oil as a base. Add spices like smoked paprika, black pepper, or a ready-made grilled fish blend. Combine with fresh aromatics: garlic, lemon zest, or Provençal herbs.

Let the fish marinate for at least 30 minutes. For thick cuts like tuna or salmon steaks, chill for 2 hours. This lets the flavors soak in while keeping the flesh firm.

Seasoning Baked Fish

Baking brings out spice aromas gently. Before cooking, rub the fish with a dry mix: ginger powder, white pepper, and dried herbs.

Lay the fish on a bed of lemon slices, sliced fennel, and red onion. The steam released during cooking infuses the fish from the inside.

A drizzle of olive oil or a small knob of butter boosts the flavors. For an extra layer, try our Mekong Rub—a deep, balanced spice blend perfect for cod, sea bass, or bream.

Seasoning Steamed or Papillote Fish

Steaming or cooking in foil suits lean, delicate fish like cod or sole. This gentle method preserves the fish’s texture and natural flavor.

Use a few simple aromatics: lemongrass stalk, ginger powder, green peppercorns, or combava zest. These elements release their delicate aromas without overwhelming the dish.

Add fresh herbs like dill, chives, or tarragon at the end of cooking. This keeps their freshness and adds a light, refined finish.

Seasoning Raw Fish: Gravlax Example

Gravlax, the Scandinavian tradition, marinates raw salmon in a mix of salt, sugar, and spices. This method enhances both flavor and texture.

Use rare peppers or bold spices to create a delicate yet powerful taste. Discover our 3 Pepper Gravlax recipe on our website.

Seasoning Smoked Fish

Smoked fish already has an intense taste. No need for extra salt or spices.

Instead, focus on contrasting sauces: a light yogurt and lemon dressing, a mild chili mayo, or a few drops of combava zest. These bring freshness and elevate the fish’s flavor.

Our Khmer Roots Sauce, tangy and aromatic, pairs beautifully with smoked salmon or herring.

Seasoning Raw Fish: Ceviche and Tartare

For raw preparations like ceviche, ingredient freshness is key. Use lime juice, fresh coriander, green bird’s eye chili, and fresh peppercorns in salt. These enhance the flavor without overpowering it.

Try sea bass ceviche with green chili or our Mekong Rub aguachile for a bold yet balanced taste.

Pairing Curry with Fish

Fish curry is a great way to cook firm fish like salmon, tuna, or pollock.

Go for a mild curry (such as green or red Khmer curry) or a medium yellow curry that respects the fish’s delicate taste without overpowering it.

Add coconut milk, some chopped onion, and a splash of lime juice to bring a hint of acidity. You’ll get a dish that’s flavorful, warm, and well balanced — perfect for a simple and tasty meal.

A good sauce can rescue overcooked fish, add creaminess or tang, and highlight subtle flavors.

For grilled salmon, try an emulsion of olive oil, lemon juice, traditional mustard, and orange zest. For white fish, a yogurt sauce with fresh herbs and fresh Kampong Thom pepper is perfect.

For raw fish, a soy-lime sauce with Cambodian white, red, or black pepper makes a bold alternative to wasabi.

A homemade mayo with bird’s eye chili mustard is a delicious base for creamy sauces—see our recipe for variations.

• White fish like cod or pollock need gentle spices: white pepper, paprika, dill, lemon, parsley.

• Grilled fish benefits from bold marinades: olive oil, garlic, lemon, paprika, thyme.

• Salmon pairs well with smoked pepper, black pepper, dill, mild curry, ginger.

• Steamed fish goes well with fresh herbs like tarragon, dill, or basil, plus a touch of citrus.

• To enhance bland fish, use soft spices (paprika, turmeric), fresh herbs (parsley, thyme), and citrus zest.

• Curry works well with both white fish and salmon. Mix it with coconut milk and lime for a rich, fragrant dish.

Fish, whether white, fatty, smoked, or raw, deserves precise cooking and well-matched seasoning.

Each type of flesh needs special care based on its texture and flavor intensity.

Spices, when well chosen, don’t hide the taste—they reveal it. They enhance the flavors, tell a culinary story, and offer a genuine taste journey.