Jan 07, 2026
Season Seafood & Fish the Right Way with B.T. Leigh’s
Primary Goal: Season seafood so it tastes like seafood, just better. You want clean flavor, good texture, and seasoning that supports the fish instead of covering it up. This guide walks through when to use Somethin’ To Dill With, when to reach for Somethin’ To Cry About, and where Jalapeño Business fits as a finish or a sauce-forward move.
Why Seafood Seasoning Is Different
Fish and shellfish cook fast and carry their own flavor. That is the whole point of buying them. A heavy rub can bury that flavor, and too much sugar can burn before the inside is done.
Seasoning seafood is about timing and restraint. Start with a dry surface, season with purpose, then stop cooking a little earlier than you think and let carryover heat do the last bit of work.
Featured Products for Seafood
Somethin’ To Dill With
What it tastes like: Dill-forward and bright with a savory backbone. It reads clean on fish and does not fight the natural sweetness you get in salmon, trout, shrimp, and scallops.
When to use it: When you want “seafood-house flavor” without turning the plate into a spice rack. It is especially useful when you are finishing with lemon, butter, or a creamy sauce.
Best with: Salmon, trout, cod, halibut, shrimp, scallops
Cook this next: Pan-Seared Salmon with Dill Sauce or Cured and Smoked Trout Filets
Somethin’ To Cry About
What it tastes like: Bold, smoky, and sweet-heat that shows up and sticks around. This one is for stronger fish, higher-heat cooking, and situations where you want a crust.
When to use it: Grilling, broiling, and pan-searing where the surface gets real contact with heat. Go lighter on delicate fish. Save the heavier hand for salmon cakes, shrimp, tacos, and pasta where the seasoning gets spread across more bites.
Best with: Salmon cakes, shrimp, mahi-mahi, tuna, swordfish
Cook this next: Spicy Salmon Cakes or Spicy Shrimp Bucatini with Lemon Butter Sauce
Jalapeño Business
What it tastes like: Tangy jalapeño heat with a fruity edge from mango. It works as a finishing sauce, a taco sauce, or a quick glaze when you want flavor without burying the fish.
When to use it: After cooking or as a sauce element in the build. Put it on the plate, not in the pan. That keeps the flavor bright and avoids scorching the sugars.
Best with: Fish tacos, grilled trout, baked white fish, shrimp
Cook this next: Jalapeño Business Grilled Trout or Jalapeño Mango Shrimp Tacos
Pick the Right Fish for the Job
- Fatty fish: Salmon and trout handle seasoning well. Start with Somethin’ To Dill With for a clean finish. Use Somethin’ To Cry About when you want a stronger crust.
- White fish: Cod, halibut, snapper, and tilapia are easy wins. Season lightly, cook gently, then finish with Jalapeño Business if you want brightness.
- Shellfish: Shrimp and scallops love high heat and quick cook times. Use a measured amount of Somethin’ To Cry About for impact, or keep it lighter and finish with Jalapeño Business.
- Firm fish: Tuna, swordfish, and mahi-mahi can take aggressive seasoning and hard sears. If you like blackened-style cooking, this is where it belongs.
- Delicate fish: Sole, flounder, and thin fillets need restraint. Season sparingly and avoid heavy crusts.
Application Tips by Cooking Method
Grilling
Oil the grates and keep the fish dry before seasoning. Use Somethin’ To Dill With when you want clean flavor, or go with Somethin’ To Cry About when you want a darker crust. Finish off-heat with Jalapeño Business so the sauce stays bright.
Pan-Searing
Pat the fish dry and season right before it hits the pan. Let it sear without fussing with it. When the crust releases, it is ready to flip. For a clean sear that still tastes like fish, Somethin’ To Dill With is the move.
Try this method with Pan-Seared Salmon with Dill Sauce.
Baking
Baking is forgiving, but it can turn fish dry if you overshoot the temperature. Season lightly with Somethin’ To Dill With, bake until it flakes easily, then finish with Jalapeño Business right before serving.
High-Heat Crust Cooking
If you want a bold, spicy crust, use Somethin’ To Cry About on thicker cuts or sturdy fish. Use a hot cast iron pan and keep the cook time tight. This approach also works well in mixed dishes where every bite carries seasoning.
Step-by-Step: Salmon That Stays Juicy
- Dry the surface: Pat the salmon dry with paper towels. This is what helps you get browning instead of steaming.
- Season with intent: Use Somethin’ To Dill With for a clean finish. If you want bolder heat, use a lighter amount of Somethin’ To Cry About.
- Rest briefly: Let it sit 10 to 15 minutes while you heat the pan or grill.
- Cook hot and quick: Pan-sear skin-side down first, or grill over medium-high heat. Pull it when the center is just shy of your target temperature.
- Rest again: Give it 3 to 5 minutes. The temp will rise slightly and the juices settle.
- Finish smart: Add lemon, butter, or a drizzle of Jalapeño Business on the plate.
If you want a full recipe built around this approach, go to Pan-Seared Salmon with Dill Sauce.
Seafood Doneness and Temperature Guide
- Salmon (medium-rare): 125°F to 130°F, then rest
- Salmon (medium): 135°F to 140°F, then rest
- Most fish for food safety: 145°F
- Shrimp: Cook until opaque, firm and curls into a gentle C shape
- Scallops: Opaque with a slightly translucent center if you like them tender
Note: Fish continues to cook after you pull it from the heat. If you use a thermometer, stop a few degrees early and let the rest do the last bit of work.
Seafood Recipes from the B.T. Leigh’s Kitchen
Seafood Food Safety Basics
- Keep seafood cold. Store it at 40°F or below until you are ready to cook.
- Use separate tools for raw seafood. Cutting boards and utensils matter here.
- Cook fish to safe internal temperature when food safety is the priority. For most fish, that is 145°F.
- Do not leave cooked seafood at room temperature for more than 2 hours.
- If you cook seafood often, a fast thermometer is worth it.
Quick-Start Guide
Pan-Seared Salmon
Pat dry → season with Somethin’ To Dill With → sear until crisp → rest → serve with the sauce approach in Pan-Seared Salmon with Dill Sauce
Grilled Trout
Oil grates → cook trout over medium-high heat → finish with Jalapeño Business → follow Jalapeño Business Grilled Trout for timing
Shrimp Tacos
Season shrimp → cook fast over high heat → build tacos → sauce with Jalapeño Business → use Jalapeño Mango Shrimp Tacos as the blueprint
Build a Better Seafood Night
If you cook seafood even a couple times a month, these three products cover a lot of ground. Somethin’ To Dill With keeps things clean and fish-forward. Somethin’ To Cry About brings heat and crust when you want more bite. Jalapeño Business finishes the plate with tang and a little fruit.
Start with one of the recipes above, then make it your own from there.
