Cherry Creek Seafood Seasoning

On salmon or other fatty, rich fish: rub it on generously before searing or grilling, the fat carries the lemon and dill flavor further than it would on a leaner cut.

On halibut, cod, or trout: season it 10 to 15 minutes before cooking so the salt has time to draw moisture to the surface and season the fish all the way through.

For a seafood dip: mix 3 to 4 teaspoons into a cup of sour cream, cream cheese, or yogurt, and let it sit at least 15 minutes before serving so the dill has time to release its flavor into the base.

For a vinaigrette: combine 1/3 cup balsamic vinegar with 2/3 cup olive oil and 1 teaspoon of Cherry Creek, then shake well right before using since it will separate.

Named after Cherry Creek, a Denver neighborhood known for its shopping district and creek running through it, the same naming tradition behind Capitol Hill and Park Hill and other beloved neighborhoods in the city we grind our spice blends in.

The blend itself leans on one of the oldest pairings in fish cookery, lemon and dill, common across Scandinavian and Eastern European cooking for generations, and builds two kinds of pepper and a touch of sweetness around that foundation rather than defaulting to a straightforward lemon pepper.

Cherry Creek Seafood Seasoning FAQ

What seasoning is best for fish?

It depends on the fish. Fatty fish like salmon can take bold seasoning since the fat carries flavor well. Leaner white fish like cod or halibut benefit from a seasoning with some acidity, like lemon, that doesn't need fat to carry it. This blend handles both.

What does Cherry Creek Seafood Seasoning taste like?

Lemony and herbal, with dill and citrus working together rather than one dominating, and two kinds of pepper rounding it out underneath.

How do you use Cherry Creek Seafood Seasoning?

Use it on any type of fish. It's also great with poultry and roasted vegetables.

What types of fish does Cherry Creek Seafood Seasoning taste best with?

It works well on nearly any fish, but it's especially good on halibut, trout, swordfish, and salmon..

Why does Cherry Creek Seafood Seasoning use two kinds of peppercorns?

Black pepper brings straightforward heat, while white Sarawak pepper is milder and rounder. Using both gives the blend real depth without either one overpowering the lemon and dill at its center.