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.
Stewball says
I've never eaten blackened anything. I can't get onion powder here. I was advised to double the garlic powder. what do you think?
Mike Hultquist says
You can double the garlic powder, yep! Extra garlic flavor!
David says
If you want NUCLEAR hot and want to skip the ghost pepper, there is a brand of hot paprika called Pride of Szeged sold on Amazon that is no joke. I love spicy food and put Frank's Red Hot Xtra hot sauce and ground cayenne powder on just about everything and this paprika is next level. I used it to make a batch of goulash once and ended up having to toss the stew out because it literally made me cry. Moderation is key. LOL
Mike Hultquist says
Wow! I'll have to check that out, David! Dang!
Nicole says
This is the BEST blackened seasoning I have tried. Most do not add enough cayenne, but this one is chef's kiss perfect!
Mike Hultquist says
Yes!! Thanks, Nicole! I love it - Chef's Kiss!
John Houghton says
I’ve made this seasoning about 50 times.
Mike Hultquist says
Nice! It's definitely a GO-TO for me as well!
Farrell Pierson says
This blackening mixture is very good. I don’t know if anyone else has tried it (I haven’t read all of the comments) but I added 1 tsp of caraway seeds to this for a unique flavor layer
Mike Hultquist says
An interesting addition, Farrell! Glad you enjoyed it!
Scott says
Can't go wrong with any of Mike's recipes. My step son loves the heat !! When I ask what he wants for dinner- one of his favorite responses is Mike's Pollo Guisado !! Looking forward to using this mix on some pork chops !!
Mike Hultquist says
This is great to hear, Scott! I love it! Thanks so much! Tell your son I love his taste, haha!
Andra Yoshioka says
It's pretty great on freshly, popped popcorn too.
Thanks Mike!
Mike Hultquist says
I love that!
Bella says
I have been using this for several months now and it is my go to seasoning. We love it. Thanks for sharing. Bella
Mike Hultquist says
Thanks, Bella! Glad you're enjoying it!
Ramya says
Cant wait to make this soon for me i never had homemade blackened seasoning before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you enjoy it.
Jeff Pavlowski says
Hi, I am going to make this and use it on shrimp. If I wanted to marinate the shrimp, how would I go about to do it and for how long would you suggest I should marinate the shrimp?
Mike H. says
Hi Jeff, sounds like a great plan. Marinate for 2-3 hours. That should suffice. And check out some of the comments of my other readers here - they've already tried 3 hours, and are happy about the result!
phil says
Can I leave out the cayenne or substitute it?
Mike Hultquist says
Phil, I would use extra paprika for a milder substitute. Works great! Enjoy!
Ken Lomax says
Made this yesterday. However, one member of the house cannot stand anything reasonably spicy, so used half the cayenne pepper. Mixed some with a bit of olive oil and brushed on some lamb shops. Left to marinate for about three hours and then oven-baked. Everyone loved this.
Mike H. says
Thank you for the review, Ken!
Hels says
hey. Am wanting to try this on my chicken pieces I plan to throw on the bbq. any tips on how to marinade them with this spice? I was thinking to mix the spice with some oil and put it all in a ziploc bag with the chicken overnight.
Mike Hultquist says
Hels, yes, you can mix with oil and marinate 2-3 hours before grilling. You can do overnight with just oil and spices. Also, try my chicken marinade recipe: https://www.chilipeppermadness.com/recipes/spicy-bbq-chicken-marinade/