8 Best Seasonings for Swordfish Steaks 2025

If you’re chasing a bright, citrus-forward punch that cuts through the richness of swordfish without overpowering its delicate texture, this is your secret weapon. The bold lemon and cracked black pepper blend delivers a zesty spark that elevates the natural sweetness of the fish, making it ideal for grilling, broiling, or even searing in a cast-iron skillet. Unlike generic lemon pepper blends that lean too salty or artificial, this one strikes a perfect balance of tang and heat, with real citrus notes that shine through—exactly what swordfish steaks crave.

In real-world testing, a simple prep of swordfish dusted lightly with this rub and grilled for 4–5 minutes per side produced restaurant-quality results: a crisp, golden crust with a juicy, flaky interior that tasted clean, vibrant, and unmistakably fresh. It also performed beautifully as a marinade base when combined with olive oil and a splash of white wine, infusing deeper flavor without turning the fish mushy. While it’s tailor-made for seafood, it’s impressively versatile—equally at home on chicken breasts or roasted asparagus—though it can overpower more delicate white fish like sole if used too liberally.

Compared to the Omaha Steaks Seasoning Flight, which offers variety but less specialization, this single-focus blend dominates when it comes to swordfish-specific flavor. It doesn’t try to be everything; instead, it masters one thing: bright, bold citrus seasoning that enhances, not masks. For cooks who want a no-fail, go-to rub that delivers consistent, gourmet-like results with minimal effort, this is the standout choice. It outperforms broader steak blends when paired with rich, meaty fish like swordfish, where a zingy lift is more valuable than heavy smoke or salt.

Adventure in a shaker—that’s the best way to describe Boston Spice’s Way Overboard blend, a globetrotting fusion of bold, exotic flavors that brings unexpected depth to swordfish steaks. With layers of warm spices, umami-rich notes, and a subtle heat, it transforms a simple sear into a complex, aromatic experience that feels more like a chef-driven dish than weeknight fare. If you’re tired of one-note rubs and crave something that surprises the palate, this blend answers the call with handcrafted intensity and remarkable layering.

During testing, a thick swordfish steak coated in this blend and grilled over medium-high heat developed a deeply caramelized crust while retaining a moist, buttery center. The seasoning held up well across cooking methods—equally compelling when broiled or pan-seared—and added a savory-sweet warmth that complemented the fish’s richness without masking it. That said, its complexity can border on overwhelming for purists who prefer clean, minimalist seasoning, and the lack of dominant citrus or acidity means it doesn’t cut through fat as sharply as lemon-pepper styles.

Stacked against the Wildlife Swordfish Lemon Pepper, this blend trades brightness for depth, making it better suited for those who enjoy global-inspired, spice-laden profiles rather than fresh, zesty finishes. It’s a bolder, more experimental choice—ideal for cooks who treat seasoning like improvisation, not a recipe. While it lacks the focused citrus lift ideal for swordfish, its handmade freshness and volumetric packaging ensure you’re getting premium quality that outshines mass-market alternatives in both flavor and integrity.

For the indecisive gourmet or the home cook who loves flavor experimentation, the Omaha Steaks Seasoning Flight is a taste-driven treasure chest that delivers three distinct profiles in one elegant package. The Signature Seafood Rub is the true star for swordfish—its lemon zest, chives, and green peppercorn combo delivers a bright, herbaceous lift that harmonizes beautifully with the fish’s meaty texture. Each blend is chef-crafted and designed to enhance, not dominate, letting the natural flavor of the protein shine through.

In practice, the seafood rub created a vibrant, aromatic crust on grilled swordfish, with the lemon zest adding freshness and the green peppercorn offering a subtle, floral heat. The Private Reserve Rub, while better suited for beef, can work on swordfish for those who enjoy a smoky, spiced edge, though it risks overshadowing the fish if overapplied. The all-purpose Omaha Steaks Seasoning is reliable but unremarkable—great for sides or chicken, but not the standout for seafood. The small jar sizes mean you’ll run out quickly if using frequently.

Compared to the Wildlife Swordfish Lemon Pepper, this set offers greater versatility but less specialization—ideal for those who want to rotate flavors or cook multiple proteins. It’s a luxury sampler that excels in variety, though the individual jars contain less product than standalone options. For swordfish specifically, the Signature Seafood Rub competes closely with top-tier blends, but the overall value hinges on whether you’ll use all three regularly. It’s the ultimate flavor playground, but not the single-bottle solution.

Big, bold, and unapologetically meaty—Hi Mountain’s Western Style Seasoning is built for the grill master who craves smoky depth and robust savoriness. While marketed for red meat, it holds its own on swordfish when you’re aiming for a steakhouse-style char with a rustic, campfire-inspired edge. The blend’s garlic-forward profile, balanced salt, and subtle chili warmth create a deeply satisfying crust that stands up to high-heat grilling, making it a strong contender for those who treat swordfish like a beef substitute.

When tested on thick-cut swordfish, the seasoning developed a rich, umami-packed sear that added complexity without drying out the interior. It performed best when paired with a light oil marinade to prevent sticking, and the 7.4-ounce shaker bottle offers excellent value with consistent flow. However, its beef-centric formulation lacks the citrus or herbal notes that typically elevate seafood, so it’s better suited for cooks who prefer a hearty, savory finish over a bright, clean one.

Compared to the Portland Salt Co. SPG Blend, this seasoning offers more complexity and punch, thanks to added spices beyond the salt-pepper-garlic trinity. It’s also more affordable per ounce than many gourmet options. But for swordfish specifically, it’s a flavor-forward risk-taker—ideal if you want your fish to taste like a grilled ribeye, but less suitable if you’re preserving its delicate, oceanic character. It wins on grill performance and value, but not on seafood authenticity.

Sometimes, less is more—and that’s the quiet brilliance of Portland Salt Co.’s SPG blend, a masterclass in minimalist seasoning that lets swordfish’s natural flavor take center stage. Crafted with Pacific sea salt, coarse black pepper, and dried garlic, this trio forms the holy trinity of savory enhancement, delivering a clean, balanced taste that enhances without intrusion. For purists who believe great fish needs little more than salt and fire, this is the elegant, no-nonsense solution.

In real-world use, a light sprinkle before grilling yielded a perfectly seasoned crust—salty enough to amplify, peppery enough to intrigue, and garlicky enough to satisfy, without any single element dominating. The non-GMO, clean-label formula feels trustworthy, and the texture disperses evenly, avoiding clumping. That said, it offers zero citrus or herbal complexity, so if you’re chasing brightness or zing, you’ll need to supplement with lemon or herbs separately.

Against the McCormick Perfect Pinch, this blend feels more refined and less processed, with a cleaner finish and higher-quality ingredients. It doesn’t deliver boldness—it delivers balance. For swordfish, that’s often the smarter play: a subtle foundation that supports, rather than competes. It’s not the flashiest option, but for cooks who value precision and purity over punch, it’s a quiet standout in a field of noise.

Sleek, sophisticated, and built for the modern kitchen, Gustus Vitae’s Montreal Steak Seasoning isn’t just a spice—it’s a lifestyle upgrade in a magnetic tin. The blend itself is classic yet refined: coarse pepper, garlic, coriander, and onion delivering that iconic savory-crunch you love, now housed in a rustic-chic container that sticks to your fridge or grill. For swordfish, it offers a bold, peppery crust that works beautifully when seared, especially if you enjoy a slight heat and aromatic complexity.

Performance-wise, it created a crisp, flavorful exterior on swordfish without excessive saltiness, and the small-batch freshness was evident in the vibrant aroma and even dispersion. The magnetic base is a game-changer for kitchen organization, keeping the seasoning within reach during high-heat cooking. However, the 2.8-ounce tin runs out fast with regular use, and the flavor, while excellent, isn’t seafood-specific—lacking the citrus lift that complements swordfish best.

Versus the McCormick Grill Mates version, this one wins on ingredient quality, packaging, and freshness, with no fillers or artificial additives. It’s the upscale evolution of a classic blend, ideal for those who value both form and function. For swordfish, it’s a solid, stylish choice—especially if you’re already using it for steaks—but it doesn’t outshine specialized seafood blends in flavor synergy.

Boldness in a bottle—McCormick’s Perfect Pinch delivers exactly what it promises: a steakhouse-grade punch that turns ordinary swordfish into a hearty, flavor-packed meal. The onion, garlic, paprika, and celery seed blend creates a deeply savory, slightly smoky crust that’s hard to resist, especially when grilled or broiled. For cooks who want maximum flavor with zero effort, this is the no-brainer workhorse that sits at the heart of many home kitchens.

In testing, it produced a rich, dark sear on swordfish with a satisfying umami depth, though it leaned slightly salt-forward compared to gourmet alternatives. The 7-ounce bottle offers great value, and the flip-top lid ensures easy, mess-free use—a small but meaningful win during busy cooking. That said, the lack of citrus or herbal brightness means it doesn’t elevate swordfish with the same finesse as seafood-specific blends, and the flavor can feel one-dimensional if used alone.

Compared to the Hi Mountain Western Style, it’s more accessible and widely available, but less complex in spice layering. It’s the everyday hero—not the artisanal star. For swordfish, it’s best when paired with a squeeze of lemon or fresh herbs to balance the richness. It wins on affordability, convenience, and boldness, but not on nuance or seafood-specific design.

For the health-conscious griller who still wants big flavor without the bloat, McCormick’s 25% Less Sodium Montreal Steak Seasoning is a smart, budget-savvy compromise. It delivers the classic pepper-garlic-onion profile you know, now with a lighter salt load—making it a safer bet for those monitoring intake without sacrificing the familiar sizzle. On swordfish, it creates a solid, peppery crust that satisfies, especially when boosted with a splash of lemon juice or fresh herbs.

Real-world tests showed it browned well on the grill and clung nicely to fish, though the flavor felt slightly muted compared to full-sodium versions—likely due to salt’s role in flavor enhancement. The 3.18-ounce bottle is compact and affordable, ideal for occasional use or small kitchens, but it won’t last long with frequent grilling. It’s also Kosher and free of MSG, appealing to clean-label seekers.

When stacked against the Gustus Vitae version, it loses on packaging, freshness, and ingredient quality, but wins on price and accessibility. It’s the no-frills, functional choice—perfect for beginners or those who just need a reliable, low-cost option. For swordfish, it’s capable but not exceptional, best when paired with additional seasonings to fill the flavor gaps.