Fish Seasoning (Baharat Samak)
May 05, 2026
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This homemade fish seasoning is a blend of eight warm spices: coriander, cumin, turmeric, paprika, garlic powder, ginger, black pepper, and a touch of cinnamon. It is bright, aromatic, and deeply flavorful without being spicy. Mix it together in five minutes and store it in a jar to use whenever you need it.
Baharat samak is Arabic for fish seasoning. Baharat means spices, samak means fish. It is a classic blend used across Persian Gulf cuisines, particularly in Qatar, the UAE, and Kuwait, where fish is a central part of the food culture.
I had it for the first time at a well-known fish restaurant in the Persian Gulf, the kind of place where you eat with your hands and the food is so good you do not think about anything else. The fish was rubbed with spices and grilled over open flame, and it was one of the best things I have ever eaten. I went home and spent time testing ratios until I got something very close to what I remembered.
What Makes This Blend Work
The backbone of this seasoning is coriander and cumin, which give it an earthy, warm depth. Turmeric adds color and balances the sweetness of the paprika. The ginger and garlic powder keep it bright and savory, and the cinnamon, just a small amount, rounds everything out without being detectable as cinnamon on its own. Similar to seven spice mix, this is one of those blends where no single spice dominates and everything works together.
There is no salt in this mix, and that is intentional. You can add the salt separately depending on the dish, how much seasoning you use, and personal preference.
How to Use Fish Seasoning
The most straightforward way to use it is to mix 1-2 tablespoons of the blend with a drizzle of olive oil and rub it directly onto the fish before baking or grilling. Start with about 1 tablespoon per pound and adjust from there. It is a forgiving blend and the amount really comes down to how boldly seasoned you like your fish.
White fish like tilapia, cod which we use to make samke harra, sea bass, and branzino take this seasoning particularly well. If you want to try it on a whole fish, my Mediterranean grilled branzino is a great starting point. It also works beautifully on shrimp. Toss them with the spice blend and olive oil and cook in a hot pan for a few minutes.
Storage
Store in an airtight jar or container away from heat and light. It keeps well for up to six months, though the flavor is best in the first three.
Frequently Asked Questions
Baharat samak is an Arabic fish spice blend common in Persian Gulf cuisines including those of Qatar, the UAE, and Kuwait. Baharat means spices and samak means fish. The blend varies by region and household, but warm spices like cumin, coriander, turmeric, and cinnamon are typical.
This blend is developed specifically for fish and seafood and the spice ratios reflect that. It will work on chicken in a pinch, but for meat you will get better results with a blend designed for it, like shawarma spice or seven spice.
Salt is left out so you can control the seasoning based on your dish, the amount of spice you use, and your own preference. Add it separately when you cook.
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Fish Seasoning (Baharat Samak)
Ingredients
- 3 tsp ground coriander
- 3 tsp ground cumin
- 3 tsp turmeric
- 3 tsp paprika
- 3 tsp garlic powder
- 1½ tsp black pepper
- 1½ tsp ground ginger
- ¾ tsp cinnamon
Instructions
- Place all the spices in a small bowl.
- Mix well until evenly blended.
- Use immediately or store in an airtight jar away from heat and light for up to six months.
Notes
- No salt is added intentionally. Season your fish separately based on preference.
- Use 1-2 tablespoons per pound of fish, mixed with olive oil, as a rub before baking or grilling.
- Works best on white fish like tilapia, cod, sea bass, and branzino. Also great on shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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