If you want to add bold, restaurant-quality flavor to weeknight meals, this homemade blackened seasoning is a simple game-changer. Made from common pantry spices, it creates a smoky, zesty rub that turns chicken, fish, pork, shrimp, and vegetables into something special in minutes.
Spice up chicken, fish, and more!
Making homemade seasoning blends is one of the easiest ways to lift everyday meals. This blackened seasoning is my go-to for chicken and seafood, but it’s just as tasty on pork, steak, or roasted vegetables. The mix combines smoky paprika, garlic and onion powders, black pepper, and cayenne for a bright, peppery heat with deep flavor.
It takes under five minutes to measure and mix, and the result is a versatile, bold rub that delivers restaurant-style results at home. Use it to season pieces before searing in a hot skillet, to coat seafood for the grill, or simply to sprinkle over roasted vegetables for a smoky finish.
Above are the dried herbs and spices used in this recipe to give you a clear visual for your shopping list. The full ingredient list and measurements appear in the recipe card below.
Ways to use it
Dry rub: Apply two tablespoons of the seasoning per pound of chicken, pork, shrimp, or fish. Rub it into the surface so the spices adhere evenly before cooking.
Salads and bowls: Use this seasoning to flavor proteins for salads and grain bowls — for example, over a Caesar-style salad or in a blackened chicken bowl with fresh greens and a bright dressing.
Seafood and steak: It’s excellent on seafood like mahi mahi or salmon and works well for beef tenderloin or steak when you want a peppery, crusted exterior.
Vegetables and sides: Sprinkle over grilled corn, roasted potatoes, or mixed vegetables for a smoky, spicy finish. You can also mix seasonings into ground beef before forming patties to make flavorful blackened burgers.
Substitute for Cajun or Creole: Blackened seasoning sits between Cajun (typically spicier) and Creole (often more herb-forward) on the flavor spectrum, so it can replace either in many recipes when you want a balanced heat with savory depth.
Blackened Seasoning
7 tablespoons
5
5
Whitney Bond
Ingredients
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
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Combine all ingredients in a small bowl or in a mason jar and stir or shake until evenly mixed.
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Store in an airtight container in a cool, dry pantry for up to 6 months. Shake before each use to redistribute any settled spices.
Notes
- Adjust heat: For milder flavor, use 1 teaspoon of cayenne; for more heat, increase to 2 tablespoons.
- Smokier flavor: Substitute smoked paprika for a deeper smoky profile.
- Application rate: Use about 2 tablespoons of seasoning per pound of meat or seafood for a noticeable crust and flavor.
- To blacken: Pat protein dry, coat generously with seasoning, then sear on high heat in a cast iron skillet or grill. Cook until the exterior forms a darkened crust and the interior reaches the appropriate doneness.
Nutrition Facts (per serving)
Carbohydrates 3 g
Sodium 999 mg
If you made this blend, consider saving the recipe and noting how you used it—it’s a versatile staple to keep on hand.
More homemade seasonings
Build a pantry of reliable homemade spice blends to streamline meal prep and boost flavor. Popular blends to try next include fajita seasoning, Montreal steak seasoning, chicken wing seasoning, and a classic Italian seasoning. Each blend complements different proteins and cuisines and keeps weeknight cooking exciting.
Fajita Seasoning
Montreal Steak Seasoning
Chicken Wing Seasoning
