Blackened Seasoning Recipe
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Bold, smoky homemade blackened seasoning you can make in minutes. Perfect for chicken, fish, shrimp, and veggies.
Use this homemade seasoning blend for my blackened chicken recipe and easy blackened cod.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: Fills one small spice jar
- Dietary Info: Gluten-free, dairy-free, vegan
- Method: Stir + store
- Technique: Dry spice blending
- Flavor/Texture: Smoky, savory, mild heat
Smoky Blackened Seasoning Makes Any Protein Or Veggie Taste Incredible
When I want a big, bold flavor without extra work, this is the blend I reach for. It brings that signature smoky-spicy crust to chicken, shrimp, fish, veggies—really anything that loves a good sear.
It’s pantry-friendly, lasts for months, and it’s miles better than store-bought. Once you make it, you’ll sprinkle it on everything from crispy Parmesan Brussels sprouts to oven-baked salmon steaks.
Try my homemade Italian seasoning, Italian sausage seasoning, and zest Italian dressing next time.
Made With Amore,
Table of Contents
What Is Blackening Seasoning Made Of?
- Paprika – adds smoky or sweet depth and rich color
- Onion powder – savory backbone
- Garlic powder – classic aromatic base
- Kosher salt – balances and brightens
- Black pepper – subtle peppery bite
- Cayenne pepper – gentle heat
- Dried oregano – warm, earthy herbs
- Dried thyme – classic Southern herb note
See the recipe card for exact quantities.
Substitutions and Variations
- Mild version: Reduce or omit cayenne.
- Extra smoky: Use smoked paprika + add a pinch of chipotle powder.
- Salt-free: Omit salt and season proteins separately.
- Spicier: Double the cayenne or add white pepper.
- Herby blend: Increase thyme + oregano for a Cajun-leaning flavor. Add basil for a little extra Italian flair.
- Lower sodium: Use half the salt and taste as you cook.
How To Make Blackened Seasoning
This is a step-by-step photo overview of this easy Cajun spice blend; the full instrcutions are in the recipe card below.
Step #1: Add all ingredients to a small mixing bowl.
Step #2: Whisk or stir until fully combined and evenly blended.
Step #3: Transfer to a small airtight container or jar or spice container.
Step #4: Store in a cool, dark pantry for up to 6 months. Shake before each use.
Step #5: Example recipe for blackened cod.
Step #6: Example recipe for blackened chicken.
My Pro Tips
Recipe Tips
- Use fresh spices. Old paprika and garlic powder lose punch, making the mix flat.
- Shake before each use. The herbs and powders settle naturally.
- Dry your proteins well. Moisture prevents proper blackening.
- Add oil to the protein, not the pan. Helps the seasoning stick and promotes a better crust.
- Cook over medium-high heat. Too low = no crust; too high = burnt spices.
- Use cast iron. If possible, it gives the best blackening effect.
FAQ’s
Blackening is a cooking technique where protein is coated in a bold spice blend, then seared in a hot pan until the spices form a smoky, dark crust. It’s flavorful—not burnt.
They’re related, but not identical. Blackening blends focus on paprika, garlic, onion, herbs, and mild heat—without as many sweet or spicy notes found in Cajun/Creole blends.
Up to 6 months stored in a cool, dark pantry in an airtight jar. Spices don’t “go bad,” but they lose potency over time.
Roughly 1–1½ teaspoons per chicken breast or 1–1½ tablespoons per pound of protein, depending on how bold you want the flavor.
Absolutely. Rub onto chicken or fish, drizzle with oil, and bake at 425°F for a flavorful crust without pan-searing.
How Do I Use Blackened Seasoning?
Rub it onto chicken, fish, shrimp, or veggies after lightly coating them with olive oil. Then cook over medium-high heat—pan-seared, grilled, air-fried, or baked—until a dark, smoky crust forms. It also adds amazing flavor to roasted potatoes, rice, and creamy dips. Here are some recipes to try with your homemade seasoning blend.
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Blackened Seasoning Recipe
Ingredients
- 3 tablespoons paprika, smoked or sweet
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons garlic powder
- 3 teaspoons kosher salt, or 1 tablespoon
- 1 ½ teaspoons black pepper
- ¾ teaspoon cayenne pepper
- ¾ teaspoon dried oregano
- 1 ½ teaspoons dried thyme
Instructions
- Add all ingredients to a small mixing bowl.
- Whisk or stir until fully combined and evenly blended.
- Transfer to a small airtight jar or spice container.
- Store in a cool, dark pantry for up to 6 months. Shake before each use.
Notes
- Use fresh spices. Old paprika and garlic powder lose punch, making the mix flat.
- Shake before each use. The herbs and powders settle naturally.
- Dry your proteins well. Moisture prevents proper blackening.
- Add oil to the protein, not the pan. Helps the seasoning stick and promotes a better crust.
- Cook over medium-high heat. Too low = no crust; too high = burnt spices.
- Use cast iron. If possible, it gives the best blackening effect.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
