If you've ever had perfectly blackened chicken, salmon, or shrimp, you already know the magic of this flavorful, smoky spice blend. This easy homemade blackening seasoning brings all that flavor but with no additives or mystery ingredients. It's smoky, spicy, and packed with Cajun-inspired herbs and spices that create an irresistible crust when seared at high heat. It takes just minutes to mix and keeps for months in your pantry!
What Is Blackening?
Blackening is a high-heat cooking technique that creates a flavorful, dark crust on the outside of meat, fish, or even vegetables. It's commonly associated with Cajun and Creole cuisine, especially dishes like blackened catfish or blackened chicken. The process involves coating the food in a blend of spices (like paprika, garlic powder, thyme, and cayenne) then cooking it quickly in a hot cast iron skillet or on the grill. The combination of spices and intense heat gives the outside a charred look and smoky flavor while keeping the inside juicy and tender.
Why You'll Love This Recipe
- It has tons of flavor with minimal effort: With just a few pantry spices, you get a smoky, slightly spicy blend that makes anything you use it on so much tastier.
- It's versatile: It's not just for fish! Use it on chicken, shrimp, steak, tofu, or even roasted veggies.
- Custome the heat level: Love it spicy? Add extra cayenne. Prefer it mild? Just dial it back!
- No additives: Unlike store-bought blends, this homemade version is free of preservatives, fillers, or hidden sugar.
- It's batch-friendly: Make a double or triple batch and keep it in your spice cabinet for quick weeknight meals or last-minute grilling.
Ingredients
- 1 tablespoon paprika: Adds a mild flavor and a gorgeous red hue.
- 2 tablespoons smoked paprika: This gives a smoky flavor that every good blackening seasoning needs!
- 1 teaspoon cayenne pepper: Cut this spice in half if you prefer less spice or add more for extra kick.
- 1 teaspoon dried thyme: Thyme and oregano will add a lot of flavor.
- 1 teaspoon dried oregano: I like to use a spicy oregano when I can find it.
- 1 teaspoon garlic powder: Gotta have garlic. Sometimes I double this (but try it as-is first then adjust next time if you prefer it more garlicky).
- 1 tablespoon onion powder: Onion just rounds out the spice blend and brings the flavors together.
- 1 teaspoon kosher salt: Salt = flavor!
- 1 teaspoon freshly ground black pepper: Go for a coarse grind if you can.
How to Make It
This spice blend couldn't be easier to make - and once you do, you'll want to keep a jar on hand at all times!
- Mix the spices: Add all the ingredients (paprika, smoked paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper) to a small bowl or jar. Stir or shake well to combine the spices evenly.
- Store it properly: Transfer the seasoning to an airtight container or spice jar. Keep it in a cool, dark place like a pantry or spice cabinet. It'll stay fresh for up to 3 months.
- To use: Lightly coat your meat, fish, or vegetables with extra-virgin olive oil, then rub on a generous amount of the seasoning. Cook as desired (grill, sauté, roast, or broil) until it's well browned and cooked through. The oil and high heat help the spices form that signature crust.
How to Use Blackening Seasoning
Blackening seasoning is incredibly versatile and adds a fantastic smoky-spicy flavor to all kinds of meats and veggies. Here's how to get the most out of your homemade blend:
Coat with oil first: Lightly coat your protein (or veggies) with avocado or extra-virgin olive oil. This helps the seasoning stick and promotes that crisp, caramelized crust.
Use it generously: Don't be shy! Sprinkle or rub a thick, even layer of the seasoning all over.
Crank up the heat: For the blackened effect, you'll need high heat. Sear in a hot cast iron skillet, broil in the oven, or throw it on the grill.
Best Ways to Use It:
- Blackened chicken: classic and great for salads, wraps, tacos, or grain bowls.
- Blackened fish: especially good with salmon, tilapia, or mahi mahi.
- Blackened shrimp: fast-cooking and perfect for tacos or skewers.
- Blackened tofu or cauliflower: for a spicy vegetarian option.
- Blackened steak: seared crust with a juicy center, incredible on its own or in sandwiches.
Variations
One of the best things about blackening seasoning is how easy it is to customize. You can dial down the heat, change up the flavors, or make it any way you like!
- Milder: Reduce or omit the cayenne pepper and increase the smoked paprika for a gentler smoky flavor.
- Hotter: Add extra cayenne or toss in a pinch of crushed red pepper flakes for even more heat.
- Creole-style: Add ½ teaspoon basil and a touch of celery seed to lean into New Orleans-style flavor.
- Southwestern: Swap thyme for ground cumin and add a little chili powder.
- Salt-Free Version: Omit the salt entirely if you're watching your sodium intake. Just season your food to taste after cooking.
- Sweet & Smoky Blend: Add 1-2 teaspoons of brown sugar for a sweet heat rub that's amazing on grilled meats or ribs. Just be sure to watch it closely as the sugar can burn pretty easily.
Storage Tips
To keep your homemade blackening seasoning fresh and flavorful, store it in an airtight container in a cool, dry place, away from direct sunlight and moisture. A small glass spice jar or sealed mason jar works great, especially if it's labeled with the date you made it.
For the best flavor, use it within 3 months, although it can last longer if stored properly. Over time, the potency of the spices (especially herbs and ground garlic) can fade, so it's best to make it in small batches and remake it regularly.
Frequently Asked Questions
What's the difference between blackening seasoning and Cajun seasoning?
While they share similar ingredients, Cajun seasoning is often spicier and heavier on the pepper, whereas blackening seasoning focuses more on the smoky paprika, herbs, and garlic/onion for a deeper, charred flavor when seared.
Is blackening seasoning spicy?
It has a mild to medium heat depending on how much cayenne pepper you use. If you're not a fan of spice, start with half the amount or skip it altogether and add more black pepper instead.
Can I use this on vegetables or tofu?
Absolutely! Blackening seasoning is fantastic on grilled or roasted veggies, tofu, or even halloumi cheese. Just coat it with oil first to help the spices stick.
Do I need a cast iron skillet to blacken food?
Cast iron definitely works best for getting that high heat and crusty sear, but you can use any heavy-bottomed skillet or even a grill.
Can I make this seasoning salt-free?
Yep, just omit the salt and season your dish to taste after cooking. This is a great option for those on a low-sodium diet.
Can I use this for baking or roasting instead of blackening?
I do it all the time! You won't get the same charred crust, but it still adds tons of flavor.
How much should I use per serving?
A good rule of thumb is about 1 tablespoon of seasoning per pound of meat or vegetables, but you can adjust that amount based on personal preference and how strong you want the flavor.
If you love the flavors of blackening seasoning, you'll definitely want to try a few of my other homemade blends. For something zesty and bright, my homemade lemon pepper seasoning is a go-to for chicken, seafood, and even roasted veggies. This homemade adobo spice mix is a pantry staple you'll reach for again and again. This DIY Tajín spice mix is tangy, spicy, and SO good on fresh fruit! For snack lovers, this spicy Takis-inspired seasoning is really fun and perfect for popcorn, fries, or even wings. And if ribs are your thing, don't miss my spice blend for pork ribs - just five spices, but big barbecue flavor. Try them all and start building your own seasoning collection!
Blackening Seasoning
Keep this blackening seasoning on hand for anytime you're making a quick, healthy meal. It's wonderful on fish, chicken, steak or even sprinkled over roasted vegetables.
Ingredients
- 1 tablespoon paprika
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper, cut in half if you prefer less spicy
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Mix all the ingredients together and store it in a cool, dry place. It will stay fresh for three months if it's sealed well.
- To use: Coat whatever meat or fish you’re using with extra-virgin olive oil, just enough to coat, then coat liberally with spice mix. Grill, broil, roast or saute as desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 534mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 1g
This data was provided and calculated by Nutritionix.
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Craig says
I have used an almost identical recipe for years on my salmon. I take this mixture and place it in a zip-loc bag. I use skin on salmon cut in approx 4" wide (8 Oz) slices, wash them, dry, and then rub a little olive oil on them. I shake the salmon up in the bag with the mixture. I grill them skin side down for around ten minutes - after the ten minutes I douse them with rum - the grill will fire them up, burn off the alcohol and blacken the fish. I carefully flip them over - when you place a spatula between the skin and fish, the skin will just peel off - flip them back over for about 30 seconds - I serve it over sushi rice and top with a cold Pineapple/Mango/Papya/Red Onions/Honey/ Cilantro/Jalapeño Pine De Gallo - I run a little Spicy Hone across the top. Poof - you're the royalty now.
Tim M says
Why two paprikas? I am just about to run out of my current store-bought blend, and it appears to be no longer available. And there's nothing like it in my local stores...small towns are boring. I use this on mahi-mahi, then blacken it in a cast iron skillet (olive oil now instead of butter, of course.) And I use that to make fish tacos. Unbelievable! So I desperately need more. But I don't have "normal" paprika, just a huge container of smoked. Any reason I can't just use smoked for all of it? (I also have a huge container of turmeric that I have to figure out how to use.)
Kristy Bernardo says
You definitely can, it'll just have a stronger smoke flavor to it.
Marsha says
Excelent mix of spices, I've used it on many types of protein and very good for blander vegy's like zucchini. Great for Blackened Cod/Mahi.
Steve Jenson says
Hi Kristy, blackind seasoning is only the first step. Blackening is how it is cooked. After the product is covered with the seasoning it's dropped into a white hot cast iron pan with no oil what so ever. If you don't have a monster ventilation system do it outside !!!
And you blackin both sides, you are actually burning the seasoning to a Kristy crust, lol pun intended. And if the product is Xtra thick Finnish in the oven.
Kristy Bernardo says
Hi Steve, that's definitely one way to do it! But most restaurants and home cooks use a seasoning, although I've enjoyed it the way you've described it as well. It's delicious both ways!
Peter K says
I came upon your site while searching for a copycat recipe for Pappadeaux restaraunts' dry rub recipe. Years ago, while waiting for a flight connection, I stopped in Pappadeaux in the airport and ordered some wings. I asked to have the sauce on the side. I tried a first wing with no sauce, and the wing was so good I skipped the wet sauce entirely. When I got home, I searched for a copycat recipe with no luck. I wrote to Pappadeaux asking for the recipe and they turned me down.
Today I was browsing some recipes for tonight's dinner and I recalled the wings. I searched again. Your site came up. Is this a Pappadeaux copycat?
Kristy says
I'm afraid it's not, although I've never had nor heard of Pappadeaux so I can't say if it comes close or not. Please let me know if you try it and how it compares!
Mack Irwin says
Ok I’ll not lie, I no longer use salt or pepper when I’m cooking. Instead I use the blackening seasoning. I do have to adjust the amount I use but, everything just has more flavor
Kristy says
Love that! I agree, it really does add so much more flavor. Glad you're enjoying! Cheers - Kristy
Mary K Ray says
Going in - looking to make blackened chicken caesar salad tonight and I'm out of the seasoning I usually buy...(cough, Paul Prudhomme, cough) Will report back!
Julie says
Can you eliminate the salt or use a salt substitute?
DARBY says
Omg it is great made black'in salmon pork chops chicken I make it in a qt jar for my favorite pub every body loves it most black'in season is too salty NOT this 1
Thank you your friend Darby
Kristy says
Thank you so much, Darby!! Cheers 🙂
Erin says
So good on shrimp and chicken - love this seasoning!
Kellie - the Suburban Soapbox says
I totally need a big batch to stash in my pantry! I love blackened seafood in the summer.
Jennifer Farley says
So tasty! Using this on fish for dinner tonight.
Jennifer Blake says
I love a seasoning that can be used on pretty much anything you choose!
Jon says
Since I came across this recipe, I use it all the time. I've used it on scallops, for scallop tacos, and even on tofu. I made a double batch today!
Kristy Bernardo says
That's so great to hear, Jon, thanks! Love the sound of those scallop tacos, wow!
Kelly says
This recipe produces restaurant quality results.
I did not have smoked paprika. Ii subbed the smoke paprika with the paprika but instead used mesquite smoked flavoring right before i coated my salmon. I put the"liquid smoke". in my palms and rubbed the nickel sized amount over the salmon on both sides. A little goes a long way... It helped the seasonings to adhere better. First thing folks said was "this taste like it was grilled." Affirming the necessity of a smoked flavoring.
I would also suggest lemon juice after its done. Serving lemon wedges on the side amps this up.
Thank you for the recipe. This is a five star recipe!!
Kristy Bernardo says
Hi Kelly, I'm so glad you love it! I use this all the time. LOVE your suggestion for lemon wedges on the side! Cheers 🙂
chindog says
This is a very good recipe. I used it this evening to make blackened tilapia, and it was superb. I did add a couple of spices that weren't listed, though. I added 1 tsp each of cumin and ground white pepper.
Kristy Bernardo says
YUM, chindog! Those additions sound great! Thanks for the comment 🙂
alison @ Ingredients, Inc. says
love this!!
the wicked noodle says
Thanks, Alison!
thelady8home says
http://www.thewickednoodle.com/blackening-spice/ @thewickednoodle
minnie@thelady8home says
I like my salmon blackened too! And this is such a great spice mix, and makes for such an easy dinner fix too! So making this.
the wicked noodle says
Thanks Minnie 🙂
Carla says
So you talk about this excellent Blackening recipe, but how do I get it?
Kristy Bernardo says
Hi Carla, I'm not sure why you're unable to see the recipe as it's right here in the post. I double-checked on both my phone and desktop as well as asked a friend to do the same and we both see it. Please send me an email if you still can't see it and I'll reply with the recipe directly. Cheers 🙂
Lynn Alverson says
I noticed your recipe for blackening season calls for 1 tablespoon of onion powder. I imagine the correct amount would be 1 teaspoon.
Kristy Bernardo says
Hi Lynn, the correct amount is 1 tablespoon.
John Andrews says
nice post..as usual
the wicked noodle says
This might be my most favorite comment ever by one of my most favorite people in the world. xo