Use this piquant homemade blackening seasoning recipe (aka blackened seasoning) to blacken anything from fish and shrimp to poultry, beef and more. Time to wake up those taste buds! This seasoning is ideal for Blackened Chicken, Blackened Shrimp, and Blackened Salmon.
Blackened Seasoning Recipe
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, so much better than any store bought blend.
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 with Blackened Seasoning
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 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.
Storage Information
Blackened seasoning will last a long time, though it does start 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.
Otherwise, store in a cool, dark place in a sealed container or spice jar.
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
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.
Video
Notes
Nutrition Information
— Mike Hultquist – Author of “The Spicy Dehydrator Cookbook” and “The Spicy Food Lovers’ Cookbook“.
NOTE: This recipe was updated on 7/12/24 to include new information, photos, and video. It was originally published on 5/13/19.
Francisco says
Good recipe Im use my chicken tank
Mike H. says
Enjoy!
Julie Tremble says
So glad I found this I forgot to buy it at the store for a recipe I’m making tomorrow. Dinner has been saved and I don’t have to fight Christmas shoppers for one thing.
Mike H. says
I am glad to hear that, Julie. Enjoy!
Brian Black says
Excellent!
Mike Hultquist says
Thanks, Brian!
Jody says
This blend is definitely for me! Can't be too spicy for me! I'm going to mix this up tomorrow to put on my cod fish fillet. I can already tell by looking at the blend of spices that it's a 5 star! Thanks for sharing!
Mike H. says
You are very welcome, Jody! Thanks a lot for your comment.
Angela says
Excellent blackened seasoning! I use it for chicken and cod. I add a bit of spicy paprika as well and it’s delicious! Thanks for the recipe!
Mike Hultquist says
Perfect! Thanks, Angela!
Antoinette Dunne says
Sounds yummy, need to get fresh herbs dried from garden first before making recipe.
Mike Hultquist says
Enjoy, Antoinette!
Ray Dail says
Hey Mike, I've been making my own condiments, sauces etc for a lot of years. For the most part i scan the recipes and keep on going but your blacking seasoning caught my eye. A perfect blend of spices, chiles and herbs. I made my first batch this morning and I am impressed! I'll be looking at your other recipes now. Good job Mike!
Mike Hultquist says
Thanks, Ray! I appreciate it! Glad you're enjoying it. I hope you find many recipes you enjoy.
Paul says
I put this together. Going out for chicken tenders to try this on. Can't wait.
Mike Hultquist says
Enjoy, Paul!
Johnny B says
put this together today used it on fresh walleye using all ingredients in recipe,Cooked on flatop on gas stove,great flavor ,a touch on the pepper side next time I will half the cayenne
Mike Hultquist says
Sounds great, Johnny. Yes, the cayenne makes is quite a bit spicy. Thanks for sharing.
Jackie says
Great recipe…. Used it on my fish and it was delicious.
Mike Hultquist says
Awesome! Thanks, Jackie!
Wendy Ware says
I really like this recipe. It’s exactly what I’ve been looking for. Any suggestions on how to get the seasoning to stay on the outside of flour tortillas? Oil? This makes great blackened chicken quesadillas. Really yummy but I would like more of the seasoning on the outside.
Mike Hultquist says
Thanks, Wendy. If using with tortillas, yes a bit of oil would help. You can mix some of the seasoning with oil, then brush it onto the tortillas. I hope this helps.
Mary says
Great blend. Very spicy but still has a really good flavor.
Mike Hultquist says
Thanks, Mary!
Martha Mattison says
I grew up in New Orleans and always purchased over the counter blackened seasoning. I love this recipe — it is better than the packaged ones! Perfect amount of everything
Mike Hultquist says
Thanks so much, Martha! I appreciate it! Glad you like the blend. Cheers!
Steven says
Omg this was PERFECT!!! It tastes like a blackened seasoning you get in a restaurant!!! Has just the right amount of heat, but I added more in my subsequent batch to make it extra spicy. These are spices I already had at home! Definitely make sure you use smoked paprika it makes all the difference. I put it on chicken and then grill or pan sear and it’s sooo flavorful!! I keep this spice mix recipe forever!!
Mike Hultquist says
Awesome! Glad you enjoyed it, Steven!
Wineboy says
Hi I’m new to spicy world so my question is can I leave the seasoning on the steak as a dry rub overnight thanks wineboy
Mike Hultquist says
Absolutely, it will work more into the meat that way. Let me know how it turns out for you. Enjoy!
FloridaJohn says
Cajun or blackened seasoning is a different deal with beef IMO, pork also to some degree. Chicken or whitefish seem to take that particular seasoning better!
Mike H. says
It's totally up to your preference, but it's definitely worth experimenting!
Steven says
I recently started a low carb diet and I wanted blackened chicken Cesar salad for dinner but I didn’t have the seasoning. I had everything on hand to make this blend and it was awesome! I used more salt because I heard people complain about that but the end result was just what I was looking for. And it’s not too spicy just the right amount of heat! I’ll be saving this recipe forever! Thank you!!
Mike Hultquist says
Awesome to hear! Thanks, Steven!
Scott says
Outstanding seasoning. Just the right amount of heat for me.
Mike Hultquist says
Thanks, Scott!
Joyce says
Absolutely delicious. I will NEVER buy premixed blackened seasoning again.
Mike Hultquist says
Thanks, Joyce! This is my favorite!
Tracy Harrison says
Thank you for the recipe. I am going to make. I smoke meat and this would be good to use. I look forward to more of your recipes. I tried the chili verdie but not much of tomatillo fan in my chili. Now salsa is different. so I will make that chili verdie again but leave out the tomatillo add extra chilies and hominy be more like pozole hahaha.
Mike Hultquist says
Glad you enjoyed it, Tracy! Thanks!
Travis McCormick says
I'm certain 1 Tablespoon of Cayenne has to be a mistake. I made this with shrimp and it was taking my breath away while it was cooking. Not one person finished the Shrimp Po' Boys I made using this to blacken the shrimp. I'm confused by the glowing reviews.
Mike Hultquist says
Sorry, Travis, but NO. This a spicy food web site, as you may have garnered, and 1 tablespoon is correct. However, you CAN adjust to taste. I suggest you make another batch or 2 without cayenne, then combine them. That will mitigate the heat. Apologies to your gentle taste buds! I get it.
SL Adkison says
EXCELLENT!
Mike Hultquist says
Thanks!!