This blackened seasoning is a homemade spice blend that creates the best smoky, spicy crust on fish, chicken or veggies. It comes together in 5 minutes and is fresher, cheaper and more flavorful than store-bought!
Homemade Blackened Seasoning
Blackened seasoning is a bold, savory spice blend with a spicy kick with origins in Cajun cuisine. Foods cooked with blackened seasoning may look burnt, but don’t worry. The dark, crackling exterior that you see is actually a flavorful crust formed by butter and spices cooked at high heat.
I love using this spice blend on blackened salmon, shrimp and chicken. Because it brings such bold, smoky heat, it pairs beautifully with creamy sauces and cool, fresh ingredients. Try it in Fish Tacos with a creamy slaw, tossed with pasta like my Chicken Alfredo, or served over a crisp green salad.
Ingredient Notes
This recipe is made with common spices that you likely have in your pantry right now.
- Paprika: You can use sweet or smoked paprika, or a combination of the two. Smoked paprika will give you more of a smoky flavor.
- Cayenne Pepper: This is what makes it spicy! You can control the spice level by using more or less cayenne.
- Garlic Powder & Onion Powder: For savory depth.
- Dried Oregano & Dried Thyme: These balance out the heat and smokiness with their earthy, woodsy flavor.
- Salt & Pepper: To bring all the flavors together! Adjust them to your tastes, and consider reducing the black pepper slightly if using finely ground pepper (I use more of a coarse grind).
Find the full recipe with measurements below.
Tips for Cooking with Blackened Seasoning
- Cook in a cast iron skillet or on an outdoor grill for best results. Cast iron holds and distributes heat evenly, which is key for a good crust. An outdoor grill also provides intense heat and is a great option in warmer months.
- This seasoning produces a lot of smoke, so ventilation is important. Turn on your stove hood fan, and open the windows if possible. Or cook outdoors on a grill!
- Use a high smoke point cooking oil in your pan. A thin, even coat is important. Use too little and the spices will scorch rather than form a crust; too much and they’ll fry instead of blacken. I like avocado oil for its neutral flavor and high smoke point, but refined coconut oil or ghee work great too.
- Brush your protein with melted butter before coating with blackened seasoning. This helps the spices stick and is the traditional Cajun method. Butter’s milk solids brown and char at high heat, forming that signature dark, flavorful crust that you can’t quite get with oil alone.
- High heat is essential and mellows the spice. The intense heat caramelizes the spices and softens some of the raw heat from the cayenne, so the finished dish is bold and smoky rather than just fiery.
- Store your blackened seasoning in an airtight container at room temperature for up to 6 months. A small mason jar or spice jar works perfectly. After that, it won’t go bad but the flavors will start to fade.
More Homemade Spice Blends
With homemade seasoning mixes, you can adjust the ingredients and spice level to your tastes. Here are a few more favorites to try next:
- Cajun Seasoning: This one’s really similar to blackened seasoning in terms of ingredients, but used more as an all-purpose blend to season a whole dish such as my Cajun Chicken Pasta.
- Pork Rub: Works great on pork chops, pulled pork and ribs.
- Chicken Seasoning: Perfect for baked chicken, grilled chicken or air fryer chicken.
- Taco Seasoning: An essential blend for anyone who loves tacos and Mexican flavors!
- Salmon Seasoning: We use this on baked salmon, grilled salmon and air fryer salmon.
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Homemade Blackened Seasoning
Ingredients
- 2 tablespoons sweet or smoked paprika, or a combination of the two
- 2 teaspoons garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon cayenne pepper*
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a small bowl. Whisk until well combined.2 tablespoons sweet or smoked paprika, 2 teaspoons garlic powder, 1 ½ teaspoon onion powder, 1 teaspoon cayenne pepper*, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon ground black pepper
- Seasoning can be used immediately or stored in an airtight container in a cool, dry place for up to 6 months.
Notes
- Spice Level: I’d describe this as medium-spicy. For less spice, reduce the amount of cayenne pepper. For more spice increase the cayenne.
- Makes about 5 tablespoons of seasoning. This is enough to generously season 8 (4-6 ounce) salmon fillets or 8 chicken breasts/thighs. To season shrimp, use about 1 tablespoon of seasoning per pound of shrimp.
