Skip the store-bought seasoning blend and make this easy homemade version with pantry spices like paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
I use this homemade blackening seasoning, also called blackened seasoning, most often on shrimp, salmon, and chicken because it creates a flavorful crust in just minutes. It’s one of my favorite ways to add bold flavor to protein, seafood, and blackened chicken alfredo.
If you love making your own spice blends, browse our full collection of homemade seasoning blends.
Blackening Seasoning Recipe
This homemade blackening seasoning is one of the best spice blends to keep in your pantry. It adds bold Cajun-inspired flavor and helps create that classic dark, flavorful crust on seafood, chicken, steak, and vegetables.
Despite the name, blackened food isn’t burnt. The term “blackened” refers to the cooking method where a seasoned protein is cooked over high heat, usually in a cast iron skillet, until the spices form a deep, dark crust.
This easy blackened seasoning takes just 5 minutes to mix together and can be stored for up to 6 months.
What Is Blackening Seasoning?
Blackening seasoning is a bold spice blend commonly used in Cajun and Creole-style cooking. It usually includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano, and salt.
It’s most often used on blackened fish, blackened chicken, blackened shrimp, and blackened steak, but it’s also delicious on roasted potatoes, grilled vegetables, burgers, fries, and tacos.
For similar Louisiana-inspired flavor, try our Cajun Seasoning or Creole Seasoning.
Ingredients
The secret to a great homemade blackening seasoning is balancing savory, herbal, and spicy flavors. This blend uses simple pantry spices that work together to create the bold flavor blackened dishes are known for.
Wondering what’s in blackening seasoning? This easy blackened seasoning recipe uses simple pantry spices:
- Paprika: Adds rich color and mild sweetness. Use smoked paprika for a smoky blackening seasoning.
- Garlic Granules: Adds savory flavor to the spice blend.
- Onion Powder: Gives the seasoning a deeper, rounded flavor.
- Dried Thyme: Adds earthy, herbal flavor.
- Dried Oregano: Gives the seasoning classic Cajun-inspired flavor.
- Cayenne Pepper: Adds heat. Adjust the amount to make the seasoning mild or spicy.
- Black Pepper: Adds sharp peppery flavor.
- White Pepper: Adds mild and fruity peppery flavor.
- Kosher Salt: Enhances the overall flavor of the blend.
How To Use Blackening Seasoning
Use about 1 tablespoon of blackening seasoning per pound of meat, seafood, or vegetables. For the best crust, pat the food dry, coat lightly with oil or melted butter, then sprinkle the seasoning generously on all sides.
Cook in a hot cast iron skillet, on the grill, in the oven, or in the air fryer until the outside forms a dark, flavorful crust. For the best blackened crust, I recommend using a cast iron skillet over high heat.
For more homemade spice mix ideas, visit our seasoning blends recipe collection.
Binding Agent
A binder is a wet ingredient that helps the dry rub stick to the food. For blackened chicken, seafood, steak, or vegetables, use one of these before adding the seasoning:
- Olive oil
- Melted butter
- Avocado oil
- Dijon mustard
- Mayonnaise, especially for fish or chicken
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Butter is the classic choice for blackened seafood, while oil works best for high-heat cooking.
Best Uses For Blackened Seasoning
One of the best things about blackened seasoning is how versatile it is. This bold Cajun-inspired spice blend works on everything from seafood and chicken to vegetables, potatoes, pasta, and sandwiches.
Whether you’re cooking in a cast iron skillet, grilling outdoors, or using the air fryer, this seasoning blend adds savory flavor and helps create a delicious crust.
Seafood Recipes
Blackening seasoning is especially popular with seafood because the bold spices pair perfectly with mild fish and shrimp. The seasoning creates a flavorful crust while keeping the seafood tender and juicy inside.
- Blackened salmon
- Blackened ahi tuna
- Blackened shrimp
- Blackened mahi mahi
- Blackened catfish
- Blackened tilapia
- Blackened fish tacos
The smoky flavor of blackening seasoning works especially well with proteins that cook quickly over high heat.
Chicken Recipes
Chicken is another great option for blackened seasoning. The spices help create a flavorful crust on the outside while adding bold flavor throughout the meat.
- Blackened chicken breast
- Blackened chicken thighs
- Blackened chicken sandwiches
- Blackened chicken pasta
- Blackened chicken tacos
More Ideas
Blackened seasoning isn’t just for seafood and chicken. This versatile spice blend can also be used to add smoky Cajun-style flavor to vegetables, potatoes, dips, sauces, burgers, and more.
- Sprinkle over roasted vegetables
- Add to burger patties
- Use on steak or pork chops
- Season roasted potatoes
- Sprinkle over french fries
- Mix into sour cream or mayo for a quick dip
- Add to creamy pasta sauce
- Use as a Cajun-style dry rub for grilling
Low Sodium Blackening Seasoning
To make a low sodium blackening seasoning, simply omit the salt from the spice blend. Add salt separately to taste after cooking, or start with 1/4 teaspoon at a time until it reaches your preferred flavor.
Variations
This homemade blackening seasoning recipe is easy to customize based on your flavor preferences. You can make it smokier, spicier, milder, or even completely salt-free.
- Smoky: I prefer using smoked paprika in this recipe because it adds extra depth of flavor.
- Spicy: Double the cayenne pepper.
- Mild: Reduce the cayenne pepper to 1/2 teaspoon.
- Sweet Heat: Add 1 teaspoon of brown sugar.
- Extra Garlic: Double the garlic granules.
- Salt-Free: Omit the kosher salt completely.
Blackening Seasoning Tips
These simple tips will help you get the best flavor and texture when using homemade blackening seasoning on chicken, seafood, steak, vegetables, and more.
- Pat meat and seafood dry before seasoning so the crust forms properly.
- Use a hot cast iron skillet for the best blackened crust.
- Cook in a well-ventilated kitchen because blackening can create smoke.
- Use oil with a high smoke point if cooking over high heat.
- Adjust the cayenne pepper based on your heat preference.
- I like to make a larger batch of this blackening seasoning and store it in a spice jar so it’s always ready for quick meals during the week.
More Homemade Seasoning Blends
If you like this blackened seasoning recipe, you may also like these homemade spice blends and dry rub recipes:
Blackening Seasoning
Ingredients
- 2 tbsp smoked paprika (*Note 1)
- 1 tbsp cayenne pepper (*Note 2)
- 1 tbsp onion powder
- 2 tsp garlic granules (*Note 3)
- 1 tsp sea salt
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp white pepper (*Note 4)
OPTIONAL
- 1-2 tsp brown sugar (*Note 5)
Instructions
- Add all the ingredients to a medium size bowl and stir to combine. Use immediately or store in an airtight container for up to 6 months.