Use this piquant homemade blackening seasoning recipe to blacken anything from fish and shrimp to poultry, beef and more. Time to wake up those taste buds!
If you're looking for big and bold flavors, look no further than this blackening seasoning blend. It is guaranteed to deliver the spiciness you crave.
Blackening seasoning, aka "Blackened seasoning", is a mixture of chili powders, herbs and spices. It is spicy and piquant, very much a cross between Cajun and Creole seasoning blends. If you enjoy Cajun and Creole cooking, you'll love blackening as well.
The seasoning is "spicy" for sure, but not overly hot, so if you're looking for that huge flavor without too much of a heat blast, this is the perfect blend. However, you can easily adjust it to your own heat preferences by adding other spices, to make it your own.
The term "blackening", though, doesn't refer to the seasoning itself, but to the cooking process. Let's discuss.
What is Blackening?
Blackening is the process of cooking fish, shrimp, or other foods that have been dipped in butter and seasoned, then seared over high heat, usually in a cast iron skillet. The combination of butter, high heat, and seasoning develops a telltale dark crust on the meat that gives blackened foods its characteristic look and flavor.
How to Blacken Foods
The process is quick and easy. Simply dredge or brush your protein in melted butter, then season heavily with blackening seasoning. Heat a cast iron pan to medium-high heat or high heat, then set the meat into the pan. You're looking for a dark, crusty char on each side of the protein.
Cooking usually only takes a few minutes per side. It's a very popular cooking technique for fish and shrimp, though you can realistically blacken anything from chicken to beef to vegetables.
The blackening seasoning, of course, is essential to the overall blackening process. Let's discuss.
What is Blackening Seasoning?
Blackening seasoning is a mixture of chili powders, spices and herbs, very similar to Cajun and Creole seasonings. The most typical ingredients include a mixture of chili pepper, garlic and onion powder, black pepper, oregano and thyme, along with salt, though many variations exists from cook to cook.
You can make your own blends by varying up the ratios and also by either subtracting or adding other ingredients to your own preference.
I often like to slip in a bit of ghost pepper powder into my mix for an extra spicy blend. I usually have to keep this particular blend to myself, as it is too hot for most people. Bear this in mind when cooking for others.
How to Make Homemade Blackening Seasoning
Use this base blend to make blackening seasoning, then adjust to your own preferences after you've used it a few times:
- 2 tablespoon smoked paprika (or use regular paprika)
- 1 tablespoon cayenne powder (use more for a spicier blend)
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Mix all of the ingredients together in a large mixing bowl until they are well combined. Store the seasoning blend in an airtight container.
The seasoning will last a long time, though it does start to lose potency after about 3 months. Because of this, it is best to make small batches that you'll use in that time frame.
About the Peppers
The pepper powders we're using here are paprika and cayenne pepper. These are the most typical, and the easiest to find in most grocery stores.
You can use either regular paprika or smoked paprika for some extra flavor. The choice is yours. Paprika can range from mild to hot, depending on the peppers used to make it. In the US, paprika is usually a bit sweeter and not spicy.
Cayenne powder, however, is piquant with a good level of heat, so adjust the amount included up or down, depending on your heat level preferences.
The Dried Herbs
The herbs we're using for this blackened seasoning include dried basil, oregano and thyme. You can use other herbs, like parsley or cilantro, though I've found this combination to be ideal.
Especially when paired with the peppers and other spices.
The Spices
The other ingredients for this blackening seasoning include onion powder, garlic powder, black pepper and salt.
Again, you can include other ingredients, such as white pepper, cumin, spicy chili flake, etc. This overall combination is the one I prefer, sometimes with an extra pinch of ghost pepper powder, or hotter! Learn more about ghost peppers here. Such a great spice mix.
That's it, my friends! Please let me know if you have any questions. I'm here to help!
Try it Out on These Blackened Recipes
Try Some of My Other Popular Homemade Spice Blends
- Cajun Seasoning
- Creole Seasoning
- Homemade Chili Powder
- Homemade Spicy Chili Powder
- Steak Seasoning Mix
- Homemade Rib Rub
- Homemade Taco Seasoning
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Blackening Seasoning Recipe
Ingredients
- 2 tablespoon smoked paprika or use regular paprika
- 1 tablespoon cayenne powder use more for a spicier blend
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Mix all of the ingredients together in a small bowl. Make sure it is blended evenly.
- Store in airtight containers and use as needed.
Notes
Nutrition Information
— Mike Hultquist – Author of “The Spicy Dehydrator Cookbook” and “The Spicy Food Lovers’ Cookbook“.
Larry says
Can you use this blacken seasoning in jambalaya As seasoning?
Mike Hultquist says
Absolutely! It's very similar to Cajun seasoning.
Premlata Vazirani says
Hello Mike, I enjoy spicy food and get excited with pictures of your creations on Pinterest. Though, I haven made any of your recipes as my daughter can’t take too spicy.
I come from India and I make a family dish with lot of garlic, Arbo or Chinese red chilies, ginger and cilantro. I have all spices in your blackened rice b except fry basil and may be make shrimp. I remember years back chef Paul had opened pop up restaurants in SF, and we ate blackened fish
Mike Hultquist says
Thank you, Premlata. I appreciate the comments, and wish you happy cooking!
Ron Bassett says
I forgot to mention that the first time I cooked blackened fish in the kitchen, I set off every smoke alarm in the house. I only blacken now outside. Perhaps a word of caution is appropriate for your readers.
Mike Hultquist says
Oops! Good idea!
Ron Bassett says
Just found your posts and am enjoying them.
Only surprise is that you did not include white pepper except as a potential auxiliary.
I use white pepper in Chilli, and pinto beans and for blackening.
My TX friends were not accustomed to it but like it. in moderation.
Keep up the great work!
Mike Hultquist says
White pepper is a great addition, Ron! It's much milder than black pepper, though, and blackening seasoning is usually rather bold. Cheers! Thanks!
Leeanne says
Excellent blend. Used it on shrimp for a creamy shrimp pasta with grape tomatoes and shallots. Perfect amount of flavor. Will try it on other proteins. Thank you.
Mike Hultquist says
Thanks, Leeanne!
Kent Feldsted says
Mike, thank you for the recipe & instruction on how to cook "blackened" whatever! It is the best ever! I have adjusted it with a little more cayenne & also tried a powdered jalapeno, but that didn't seem to add anything but heat, not so much additional flavor. Last night we used your blackening spices for tilapia with a relish of sliced white onion (don't put the onion into the blender), cilantro, sour cream, & chopped jalapeno (then blended into a sauce). Topped the taco with avocado. Then some of your fish taco sauce! SUPER! I'll be doing that every week now! I can't thank you enough!
Mike Hultquist says
Awesome to hear, Kent! Glad you enjoyed it! Thanks so much for sharing!
Joseph G Smith says
I replace the salt with another tablespoon of black pepper, and cut the herb amounts in half. I don't want to wonder if my food is going to end up too salty, so no reason to add it to the Cajun seasoning. I use regular paprika too, because the smoked overwhelms the other flavors.
BJ says
Excited to try-out your Blackening Seasoning Recipe. Enjoyed reading the article explaining everything. Thanks!!!
Karen Holloway says
Hi, I have been interested in home made spice for some time. I have just as much homemade as I have boughten.So fun to exspearment. I also am into pepper s and eat most all of them.I saw your recipe for Blankenig spice. My mom loved Creole and Cajun food.and now I am going to take a trip this summer to Louisiana this summer for the food. Can't wait.
Mike Hultquist says
Yes! You will LOVE the food there. We greatly enjoy visiting Louisiana, particularly New Orleans, for foodie trips. So much great food! Enjoy!
Robert Hansen says
Followed recipe as written. Used my home grown dried and ground up Cayenne! Spanish Smoked Paprika too.
Perfect blend. Was great on Chicken. Thank you!
Mike H. says
Thank you, Robert - very happy that you like it!
David Buckley says
This mix is fantastic. Chickened out and halved the cayenne level. But will hold true next time around.
Thank you!!
Mike H. says
Thank you - enjoy, David!
Mike Hultquist says
Glad you liked it, David!
Ashlen says
Great recipe that I used on Mahi Mahi last night… But if you’re not a fan of heat, definitely cut out the cayenne or substantially lower the amount.
The smoked paprika gave AMAZING flavor though. Highly recommend this recipe!
Mike Hultquist says
Awesome! Thanks for sharing!
Chuck Andrew says
Very flavorable, 1Tbl red pepper is fine
John says
I'd like to try this on grilled cheeseburgers!
Mike Hultquist says
Yes!
Lindsey @cheflindseyfarr says
A fabulous mix. My go-to recipe. Used it on some blackened cod for tacos with a zesty, creamy slaw to cut the heat.
Michael Fil says
I always buy the big containers of spices (granulated garlic, onion, chipotle powder and the such). They usually last about a year in my home. When I read that mixed spices (like your blackened seasoning) lasts about three months in a container. Does this mean my other spices lost their umpf? Should I buy smaller quantities of spices?
Mike Hultquist says
Hey, Michael. Yes, pretty much any spices loose their oompf after about 3 months. They are still good for a year or longer, but yep, not as flavorful. It's probably better to buy smaller containers.
David Roger says
Made an exactly according to recipe. Blackend some tilapia in a cast iron skillet at about 400°. Served on top of a garden salad with sliced peaches to tame the heat. So good. Thank you for this recipe.
Mike Hultquist says
Thanks, David! Glad you enjoyed it! I appreciate you sharing. =)
Dano Hay says
Haven’t made it yet but it sounds about right. Definitely a NO style rub, delicious and a wake up to the sense’s. I’m from New Mexico and want to use some dried Hatch Red Chili powder in it. Going to Colorado this August for a nieces wedding and I’ll pack some back here to Alaska till I run out again. Definitely going to use my own “tweaked” recipe on my salmon when I get home. Thanks for the recipe Mike!
Mike Hultquist says
Thanks, Dano. Yes, definitely a GO TO here in my kitchen!
Judy Shea says
I can't wait to try these recipes
Mike Hultquist says
Enjoy!
Marissa says
Made this last night on some chicken breasts. I dipped in melted butter then the seasoning then pan fried as the recipe/description suggested. Med/High heat, about 10 minutes each side for me. They cooked great. I didn't use dried basil in my recipe because I didn't have any.
However.... I found this blackened seasoning almost TOO hot for my taste (and I have a pretty high heat tolerance). I did accidentally add about 1/2 tablespoon extra smoked paprika (which isn't all that spicy, or so I thought) and maybe a few extra sprinkles of extra cayenne (also on accident). I actually started coughing while I was cooking because of all the peppery fumes. It was still delicious, but man, my mouth was on fire after just the first bite. If you have a low heat tolerance, I would definitely cut back on the smoked paprika and cayenne.
I was going to have just a salad with my blackened chicken, but the aroma instantly took me back to the streets of New Orleans. I knew the only thing that could go with this was red beans and rice. Have I ever made red beans and rice before? Absolutely not. Did I do it anyway? Yes!
Here is what I did: after the chicken is done cooking, in the same pan, add some more butter and a few strips of bacon, chopped. Cook until brown, then add red onion and some celery (maybe 1/4 cup each). Then add tomato paste (I did not have any so used a red garlic sauce from NOLA), and added 1 can of red kidney beans with a splash of water, and cooked on high for about 10 minutes or so. Served over white rice. All of the flavors blended so well together! I didn't even need seasoning on the red beans because the pan still had so much flavor left. I had a side salad of romaine lettuce, chopped red onions, grape tomatoes, feta cheese, and ranch to cool my mouth off in between bites. Paired with a glass of sauv blanc or Abita (a NOLA classic) you can't go wrong.
Definitely recommend this recipe for your blackened seasoning but again follow the measurements PRECISELY and maybe lower the cayenne/paprika a little if you do not like it very hot.
Thanks for the descriptive recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Marissa. Yes, next time you can cut back on the cayenne, or make another batch without it then combine these 2 to calm down some of the heat. Glad you enjoyed it!
Rick says
Made this last night and blackened some red snapper. Delish! Great recipe for blackened seasoning! I cooked it outside using my crawfish pot burner and cast iron skillet. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Rick. This is definitely one of my go-to seasonings. Perfect for everything!
Sarah Porter says
Love it! I’ve made it many times—chicken, pork chops, fish. Delicious!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Sarah!
Jessi says
Great flavored seasoning. Was my first time making this recipe and doubled it for more fish. Didn't double the Cheyenne though thinking it would be too hot. Was still too much for me lol, so don't know how you all can handle ghost pepper too!
Will use again with my own adjustment to the heat
Michael Hultquist - Chili Pepper Madness says
Thanks, Jessi!
Ibrahim says
Just amazing,
Tried it with fish and chicken wings, Even tried with egg:)
It's super tasty
Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Awesome, thanks!
A@4U says
Amazing Seasoning! First time user so I made to specs and used a good coating on the chicken cutlets but not heavy. Cooked on cast iron skillet on grill about 500*. We thought it was a bit on the milder side. However, when I reheated the remaining chicken breasts a couple days later, I brushed again with melted butter and added another coating of seasoning ... PERFECTION! The seasoning is well balanced between spices and herbs and adding the extra coating of butter & seasoning - double dipping, if you will - gave it not only the heat we prefer but also the crisp dark browning. Thank you!
Michael Hultquist - Chili Pepper Madness says
Awesome! Great to hear! Glad you enjoyed it. =)
Lucy says
Thank you for your recipe! ❤
Michael Hultquist - Chili Pepper Madness says
You're welcome, Lucy!
Grace says
do you think this would work in an air fryer?
Michael Hultquist - Chili Pepper Madness says
Grace, I have never blackened in an air fryer, as you need a lot of butter and a good hot sear, but you can still cook in the air fryer and use this as your seasoning. It would come out different, but I'm sure it would be delicious. Enjoy.
Cara says
Love this spice blend! But with that 1 TBSP of cayenne, it packs more than a punch. I love spicy food and most foods are never hot enough for me. This was amazing and delicious. I really rubbed it in the fish I cooked it with which might be why it was super hot, but it was absolutely fantastic.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cara. I'm super happy you found a blend you like! Glad to be helpful. Take care.
Steven Kellerman says
I like your recipe and plan to do a blackened Haddock fish fry.
Michael Hultquist - Chili Pepper Madness says
Thanks, Steven. Enoy! Perfect for haddock. I love it.
Cathy says
The perfect blackening seasoning! I was searching for a recipe to use on mahi mahi and other fish - this is delicious! I did use hot Hungarian paprika because that's all I have in the spice drawer right now, so didn't add the cayenne. Still a great kick. Have used it three times already on fish lol - have to try it on chicken or pork next time. I look forward to trying your other recipes. Just joined for weekly emails. Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy! Glad you enjoyed it! I use it like crazy.
Emily says
Excellent! I'm using it to slow cook a pork loin on the grill.
Michael Hultquist - Chili Pepper Madness says
Perfect! Enjoy!
Engy Bastoros says
Thanks for the recipe. Loved it
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Engy!
Emily says
I'm on keto and used this recipe for a blackened chicken salad today for lunch - GAME CHANGER!! Loved how easy and delicious this recipe is, and that its all common ingredients that are likely sitting around the house anyway. I foresee this seasoning becoming a staple in my kitchen for all kinds of things. Can't wait to work my way through some of your other recipes on here!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Emily!
KayOhBee says
Thanks for this!! I was planning to do blacken catfish but realized I didn’t have any blackening seasoning- this recipe is clutch! Only thing I didn’t have was Cheyenne pepper - any ideas on what I could use in its place?
Michael Hultquist - Chili Pepper Madness says
Nice to hear, KayOhBee. You can use another spicy red chili powder in place of cayenne, like hot paprika. Sweet or smoked paprika are good, too, though not as hot.
Ralph says
GREAT flavor!
I’m on keto. I use this recipe in place of salt when I want to add a little “oomph” to the recipe.
Michael Hultquist - Chili Pepper Madness says
Nice! Great way to use it, Ralph. Thanks.
Natasha says
This is a great base recipe! I pulled out my grandmother’s cast iron skillet and went to town. It was heated to a med-high heat...and I smoked out my entire house (even with the vent fan on)- I did it in two batches, and the second one was cooked just from the residual heat alone.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Natasha. Yes, the seasoning fumes can really get in the air. Been there!
David says
This is a great recipe. On a side note I picked up some cheese from a little place that makes it. I thought it said Pepper Jack cheese. Wasn't wearing my glasses and prepared and omelet for the family next morning. Plenty of cheese! After the 1st bite All 4 of us were running to the faucet for water. The label read: Ghost Pepper jack Cheese. It was pretty funny.
Michael Hultquist - Chili Pepper Madness says
Thanks, David. Oops on the cheese! Save it for me! I love a good ghost pepper cheese. But yes, quite hot!
Joe says
How much ghost pepper powder do you add?
Michael Hultquist - Chili Pepper Madness says
Joe, I usually add a 1/2 - 1 teaspoon, depending on how much I am making, to give the whole mix some extra kick. You can adjust from there.