Fish doesn’t need to be fancy or fiddly to taste amazing. With the right herbs and spices, you can go from just a fillet to damn, thats good with barely any effort. Whether you’re throwing it on the barbie, baking it in foil, or pan-frying on a Tuesday night, theres a flavour combo that’ll make your catch (or Coles special) sing.

This guide covers the best herbs and spices for fish with quick spice rub recipes for every type: from delicate white fish to bold salmon and even shellfish. We’re talking real flavour, real ingredients, and no mystery powders from a jar thats been sitting in the pantry since 2006.

The Best Spices by Fish & Cooking Type

• Best spices for white fish
• Best spices for salmon
• Best spices for tuna & swordfish
• Best spices for shellfish
• Best spices for flathead & flake
• Best spices for whole fish
• Best spices for fish stew
• Other fun combos

How Much Fish Do These Spices Cover?

All the rub recipes in this blog are based on seasoning around 500g to 700g of fish. That’s about:

• 2 large fillets (like snapper, barramundi, salmon or swordfish)
• 3 to 4 smaller fillets (like whiting, flathead, or cod)
• 8 to 10 prawns or scallops (for shellfish recipes)
• 1 whole fish around 800g to 1kg (for trout, snapper or bream)

If you’re cooking a bigger batch (lucky you), just scale the rub quantities up to match. As a rule of thumb, double the spices for every extra 500g of fish you’re adding.

And remember: you can always start light and sprinkle on more after cooking if needed. It’s a lot easier to add flavour than to take it away.

White Fish (Snapper, Barramundi, Cod, Whiting)

Zesty Herb Rub for White Fish

Light and bright, perfect for grilling or pan-frying.

• Lemon myrtle: 1/2 tsp
• Garlic granules: 1/2 tsp
• Dried oregano: 1/2 tsp
• Smoked paprika: 1/4 tsp
• Salt flakes: 1/2 tsp
• Black pepper: 1/4 tsp

How to use: Rub on with olive oil and grill or pan-fry. Add a squeeze of lemon before serving. Also works a treat with foil-wrapped fillets over coals.

Shortcut: Aussie Fish Seasoning nails this flavour every time.

Salmon

Mustard & Dill Rub for Salmon

Big flavour for a fatty fish. This ones bold and balanced.

• Yellow mustard powder: 1/2 tsp
• Dill: 1 tsp
• Garlic powder: 1/2 tsp
• Black pepper: 1/2 tsp
• Lemon zest: 1 tsp
• Salt: 1/2 tsp

How to use: Rub on skin-side and flesh-side. Bake or pan-fry. Serve with herbed yoghurt or a cheeky hollandaise. Its also beautiful smoked or grilled on cedar planks if you’re feeling fancy.

Bonus: Try Double Chipotle for a smoky BBQ twist.

Tuna & Swordfish

BBQ Citrus Steak Rub

Treat these like meat because they are, basically.

• Coriander seeds (crushed): 1/2 tsp
• Ground cumin: 1/2 tsp
• Garlic granules: 1/2 tsp
• Cracked black pepper: 1/2 tsp
• Lime zest: 1 tsp
• Sea salt: 1/2 tsp

How to use: Rub generously, then sear like a steak. Serve rare with a lime wedge. They’re great grilled hot and fast or slow smoked until just cooked through.

Shellfish (Prawns, Scallops)

Spicy Garlic Butter Rub

Fast cooking = fast flavour. Works like magic on prawns or scallops.

• Garlic powder: 1/2 tsp
• Smoked paprika: 1/2 tsp
• Chilli flakes: 1/4 tsp
• Salt: 1/4 tsp
• Dried parsley: 1/2 tsp
• Lemon zest: 1/2 tsp

How to use: Toss in oil or melted butter before grilling or sauteing. Works well on skewers or tossed into a seafood pasta.

Flathead & Flake

Everyday BBQ Rub

Mild fish, bold flavour. This is your weeknight winner.

• Garlic granules: 1/2 tsp
• Ground fennel: 1/2 tsp
• Black pepper: 1/4 tsp
• Smoked paprika: 1/2 tsp
• Salt flakes: 1/2 tsp

How to use: Rub with oil and BBQ or pan-fry until golden. Great in fish burgers or tacos. If you’re air-frying, this rub creates a delicious crust.

Try our All Purpose Seasoning for an even easier option.

Whole Fish (Trout, Snapper, Bream)

Herb & Citrus Stuffing Rub

Perfect for foil-wrapped whole fish or baking.

• Lemon myrtle: 1 tsp
• Rosemary: 1/2 tsp
• Garlic granules: 1/2 tsp
• Thyme: 1/2 tsp
• Fennel seeds: 1/4 tsp
• Salt flakes: 1/2 tsp

How to use: Rub inside and out, stuff with lemon slices and herbs, wrap in foil and BBQ or oven bake. You’ll get juicy fish with a flavour-packed crust.

Best Spices for Fish Stew

Classic Fish Stew Rub

This one’s for the stew crowd. Rich, warming, and perfect for tomato-based stews or fish chowders. Works with firm white fish, prawns, mussels—you name it.

• Garlic granules: 1 tsp
• Smoked paprika: 1 tsp
• Onion powder: 1/2 tsp
• Ground fennel: 1/2 tsp
• Dried thyme: 1/2 tsp
• Black pepper: 1/2 tsp
• Salt: 1/2 tsp

How to use: Sauté with your onions and veg at the start, then build your stew around it with stock, tomatoes or coconut milk. Add the fish last so it stays tender, not mushy.

More Fishy Flavour Combos

Once you’ve got the basics down, mix and match your favourite herbs and spices depending on the flavour you’re chasing. Need a zesty lift? Reach for citrus. Want smoke? Paprika and chipotle are your mates. Looking for herby freshness? Oregano and dill have your back.

Best Classic Fish Rubs

Lemon Pepper Base

• Lemon zest: 1 tsp
• Black pepper: 1/2 tsp
• Garlic powder: 1/2 tsp
• Salt: 1/2 tsp
• Dill: 1/2 tsp

Great for those times when you want clean, bright flavour without overthinking it.

Best Spicy Fish Rubs

Cajun Rub

• Paprika: 1 tsp
• Cayenne pepper: 1/4 tsp
• Onion powder: 1/2 tsp
• Garlic powder: 1/2 tsp
• Thyme: 1/2 tsp
• Salt: 1/2 tsp

Check out our Cajun-Style Blackened Fish recipe for the full cook-up. Perfect for fish tacos, grilled fillets, or spicy fish sandwiches.

Best Rubs for BBQ Fish

BBQ Fish Rub

• Smoked paprika: 1 tsp
• Salt: 1/2 tsp
• Garlic powder: 1/2 tsp
• Dried oregano: 1/2 tsp
• Brown sugar: 1/2 tsp

Use this one when cooking over charcoal for smoky, sweet, savoury goodness thatll win over any seafood sceptic.

Need Help Choosing?

For those who want the flavour without the fiddly measuring, grab one of these:

• Aussie Fish Seasoning: Zesty, smoky, native Aussie flavour.
• Double Chipotle: Smoky, spicy, perfect for tacos.
• Nonna’s Spices: Surprisingly good on salmon and baked fish.

Or browse our full rubs and spices range and level up your spice rack. Whatever the fish, we’ve got a rub that’ll make it shine.