This is the best blackening seasoning recipe (aka blackened seasoning) for adding big and bold flavor to anything from fish and shrimp to poultry, beef and more. Time to wake up those taste buds!
Blackened Seasoning Recipe
If you're looking for big and bold flavors in a spice blend, look no further than Blackening seasoning, aka "Blackened Seasoning". This mix is guaranteed to deliver the spiciness you crave.
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.
You can easily adjust it to your own heat preferences by adding other spices and make it your own, so much better than any store bought blend.
The term "blackening", though, doesn't refer to the seasoning itself, but to the cooking process.
What is Blackening Seasoning?
Blackening seasoning is a mixture of chili powders, spices and herbs, very much a cross between Cajun seasoning and Creole seasoning. Typical ingredients include a mixture of chili powder like cayenne and paprika, 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.
Ingredients
- Smoked paprika (or use regular paprika)
- Cayenne pepper (use more for a spicier blend)
- Onion powder
- Garlic powder
- Ground black pepper
- Sea salt
- Dried basil
- Dried oregano
- Dried thyme
You can also include brown sugar for extra "blackening" powder.
The full ingredients list with measurements is listed in the recipe card below.
How to Make Blackening Seasoning
Mix all of the ingredients together in a large mixing bowl until they are well combined. Store the seasoning blend in an airtight container.
Use this base blend to make blackening spice, then adjust to your own preferences after you've used it a few times.
What is Blackening?
Blackening is the process of cooking fish, shrimp, or other foods that have been dipped in butter and highly seasoned, then seared over high heat, usually in a cast iron skillet.
The combination of butter, high heat, and spices develops a telltale dark crust on the meat that gives blackened foods its characteristic look and flavor.
How to Use Blackened Seasoning
Want to learn how to blacken foods, like fish or chicken? The process is quick and easy.
- Dredge or brush your protein or vegetable in melted butter, then season heavily with blackening spice.
- Heat a cast iron pan to medium-high heat or high heat. Set the meat or veg into the pan and sear until you achieve a dark, crusty char on each side.
Cooking usually only takes a few minutes per side. It's a very popular cooking technique for fish and shrimp, though you can easily blacken anything from chicken to beef to vegetables.
Here are some of my personal recipes you are sure to enjoy. I've been making these for many years.
- Blackened Chicken Recipe
- Blackened Shrimp Recipe
- Blackened Salmon Recipe
- Blackened Fish Recipe (works with any fish), like Blackened Sheepshead.
Storage Information
Store blackened seasoning in a cool, dark place in a sealed container or spice jar.
Blackening spice will last a long time in airtight containers, though it starts to lose potency after about 6 months. Because of this, it is best to make small batches that you'll use in that time frame.
Try Some of My Other Popular Homemade Spice Blends
Did you make this homemade blackened seasoning? I love hearing your feedback - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Homemade Blackening Seasoning Recipe
Ingredients
- 2 tablespoons 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.
Video
Notes
Nutrition Information
— Mike Hultquist – Author of "Flavor Madness", "The Spicy Dehydrator Cookbook" and "The Spicy Food Lovers’ Cookbook" (affiliate links).
NOTE: This recipe was updated on 10/9/25 to include new information, photos, and video. It was originally published on 5/13/19.
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.