How do you season your fish/chicken?

For salmon I usually just do salt, pepper, a little lemon juice and maybe some dill.

Fish (usually salmon or tilapia) I just do some oil, salt, pepper, garlic, and rosemary. It's awesome.

Chicken honestly is usually just salt and pepper. Sometimes so cumin as well.

I use dill weed or lemon pepper on fish usually. Once in a while, I'll marinate salmon in raspberry vinaigrette or balsamic vinaigrette.

On chicken, I love:

garam masala
Chinese 5 spice
smoked paprika
tex mex seasoning
club house italiano
herbes de Provence

For savory: Herbes de Provence

For spicy:

I grill salmon and chicken seasoned with "kickin chicken."

Depends on how I'm cooking it. Tonight, I smoked spatchcock chicken over applewood, so I rubbed softened butter all over it, added a little kosher salt and fresh ground black pepper, then finished with Herbs de Provence. Ate it with a side of Provençal summer vegetable gratin - and it was yummy! First time my son ever asked for a 2nd helping of veggies.

Salmon... if I cook it sous vide which is typical, then I brine it, dry it, sprinkle with fresh ground black pepper and add a little olive oil. Sometimes I'll throw a sprig of rosemary in the bag too. When I grill salmon on a cedar plank, I use a home made dry rub as follows: 1 tbsp brown sugar, 1 tsp coarse sea salt, 2 tsp ancho chili powder, 1 tsp ground cumin, 1/2 tsp black pepper - and I sprinkle with a dab of honey when it's done cooking.

Tuna... if cooking I'll sous vide to rare and then do a quick sear in a pan with black pepper and eat with wasabi, else I dice it up raw and mix with diced mango, smashed avocado and ponzu sauce.

White fish like bass is more delicate, so I go easy on the spices there.

Sam

lemon juice, thyme and oregano

chicken adobo -- 1/2 cup light soy sauce, same amount or a little less lemon juice, as much garlic as you like, some fresh ginger, tablespoon of brown sugar, bay leaf and some chicken broth or water to barely cover the chicken pieces. Simmer until the chicken is done -- I usually use b/s chicken thighs

The juice is fabulous over rice. The chicken is just plain fabulous.

Cook a lot, makes several meals. Makes good sandwiches, good on Asian style salad, also -- no need to brown the chicken as it will have plenty of flavor from the broth and seasonings. Use 1/4 cup white vinegar instead of lemon juice if you like or if you don't have any lemons. Add some star anise - one star or two - for a more Chinese flavor.