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.
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!!
Ramon says
Well all the time having dry herbs an spicy buy different types an curry masala Indian Chinese Japan all kinds love it made one mixing unbelievable what come of it.