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.
Paul says
Hi Mike and Patty,
I’ve just made a jar of this, with a few substitutions given what I had to hand.
I didn’t have Smoked Paprika so used half sweet paprika and half Chipotle powder. Chile de Arbol replaced the Cayenne and the herbs were replaced with 2tsp “Chilean Alino (should have an accent over the ‘n’) herb blend” which comprises:
Rosemary, Sage, Marjoram, Thyme, Tarragon, Mint, Oregano and Lemon Balm.
Just done a test run on some Chicken breast strips. A1*
Mike Hultquist says
Yes, sounds like a very good blend! Enjoy, Paul.
Sondi says
This recipe is outstanding
Mike Hultquist says
Thanks, Sondi!
Joe says
Works great thanks
Mike Hultquist says
Thanks, Joe!
Virginia says
I love this spice recipe. taste good on baked fish.
Mike Hultquist says
Thanks, Virginia! Pretty much one of my go-to seasonings!
Francisco says
I liked it, very good recipe, I used it on my chicken.
Mike H. says
Great, thank you, Francisco!
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.