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.
David says
This recipe is fantastic. Have used it on chicken, pork and beef. Looking forward to try in on some fish as well.
Thank you for posting this!
Mike Hultquist says
Thanks, David! Glad you enjoyed it!
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!
Donna says
I was thinking the same! It gets so smoky in the kitchen when using blackened spices!
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!