This is the best blackening seasoning recipe (aka blackened seasoning) for blackening anything from fish and shrimp to poultry, beef and more. Time to wake up those taste buds!
Blackened Seasoning Recipe
If you're looking for big and bold flavors in a spice blend, look no further. This mix is guaranteed to deliver the spiciness you crave.
Blackening seasoning, aka "Blackened seasoning", is a mixture of chili powders, herbs and spices. It is spicy and piquant, very much a cross between a Cajun Seasoning blend and a Creole Seasoning.
If you enjoy Cajun and Creole cooking, you'll love blackening as well.
The seasoning is "spicy" for sure, but not overly hot, so if you're looking for that huge flavor without too much of a heat blast, this is the perfect blend.
You can easily adjust it to your own heat preferences by adding other spices, to make it your own, so much better than any store bought blend.
The term "blackening", though, doesn't refer to the seasoning itself, but to the cooking process. Let's discuss.
What is Blackening Seasoning?
Blackening seasoning is a mixture of chili powders, spices and herbs, very similar to Cajun and Creole seasonings. The most typical ingredients include a mixture of chili pepper, garlic and onion powder, black pepper, oregano and thyme, along with salt, though many variations exists from cook to cook.
You can make your own blends by varying up the ratios and also by either subtracting or adding other ingredients to your own preference.
I often like to slip in a bit of ghost pepper powder into my mix for an extra spicy blend.
I usually have to keep this particular blend to myself, as it is too hot for most people. Bear this in mind when cooking for others.
What is Blackening?
Blackening is the process of cooking fish, shrimp, or other foods that have been dipped in butter and seasoned, then seared over high heat, usually in a cast iron skillet.
The combination of butter, high heat, and seasoning develops a telltale dark crust on the meat that gives blackened foods its characteristic look and flavor.
How to Blacken Foods with Blackened Seasoning
The process is quick and easy. Simply dredge or brush your protein in melted butter, then season heavily with blackening spice.
Heat a cast iron pan to medium-high heat or high heat, then set the meat into the pan. You're looking for a dark, crusty char on each side of the protein.
Cooking usually only takes a few minutes per side. It's a very popular cooking technique for fish and shrimp, though you can realistically blacken anything from chicken to beef to vegetables.
The blackening seasoning, of course, is essential to the overall blackening process.
Here are some of my personal recipes you are sure to enjoy. I've been making these for many years.
- Blackened Chicken Recipe
- Blackened Shrimp Recipe
- Blackened Salmon Recipe
- Blackened Fish Recipe (works with any fish), like Blackened Sheepshead.
How to Make Blackening Seasoning
Use this base blend to make blackening spice, then adjust to your own preferences after you've used it a few times:
- 2 tablespoons smoked paprika (or use regular paprika)
- 1 tablespoon cayenne powder (use more for a spicier blend)
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Mix all of the ingredients together in a large mixing bowl until they are well combined. Store the seasoning blend in an airtight container.
Storage Information
Store blackened seasoning in a cool, dark place in a sealed container or spice jar.
Blackening spice will last a long time, though it does start to lose potency after about 6 months. Because of this, it is best to make small batches that you'll use in that time frame.
Try Some of My Other Popular Homemade Spice Blends
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Blackening Seasoning Recipe
Ingredients
- 2 tablespoons smoked paprika or use regular paprika
- 1 tablespoon cayenne powder use more for a spicier blend
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Mix all of the ingredients together in a small bowl. Make sure it is blended evenly.
- Store in airtight containers and use as needed.
Video
Notes
Nutrition Information
— Mike Hultquist – Author of “The Spicy Dehydrator Cookbook” and “The Spicy Food Lovers’ Cookbook“.
NOTE: This recipe was updated on 10/9/25 to include new information, photos, and video. It was originally published on 5/13/19.
Chuck Andrew says
Very flavorable, 1Tbl red pepper is fine
John says
I'd like to try this on grilled cheeseburgers!
Mike Hultquist says
Yes!
Lindsey @cheflindseyfarr says
A fabulous mix. My go-to recipe. Used it on some blackened cod for tacos with a zesty, creamy slaw to cut the heat.
Michael Fil says
I always buy the big containers of spices (granulated garlic, onion, chipotle powder and the such). They usually last about a year in my home. When I read that mixed spices (like your blackened seasoning) lasts about three months in a container. Does this mean my other spices lost their umpf? Should I buy smaller quantities of spices?
Mike Hultquist says
Hey, Michael. Yes, pretty much any spices loose their oompf after about 3 months. They are still good for a year or longer, but yep, not as flavorful. It's probably better to buy smaller containers.
David Roger says
Made an exactly according to recipe. Blackend some tilapia in a cast iron skillet at about 400°. Served on top of a garden salad with sliced peaches to tame the heat. So good. Thank you for this recipe.
Mike Hultquist says
Thanks, David! Glad you enjoyed it! I appreciate you sharing. =)
Dano Hay says
Haven’t made it yet but it sounds about right. Definitely a NO style rub, delicious and a wake up to the sense’s. I’m from New Mexico and want to use some dried Hatch Red Chili powder in it. Going to Colorado this August for a nieces wedding and I’ll pack some back here to Alaska till I run out again. Definitely going to use my own “tweaked” recipe on my salmon when I get home. Thanks for the recipe Mike!
Mike Hultquist says
Thanks, Dano. Yes, definitely a GO TO here in my kitchen!
Judy Shea says
I can't wait to try these recipes
Mike Hultquist says
Enjoy!
Marissa says
Made this last night on some chicken breasts. I dipped in melted butter then the seasoning then pan fried as the recipe/description suggested. Med/High heat, about 10 minutes each side for me. They cooked great. I didn't use dried basil in my recipe because I didn't have any.
However.... I found this blackened seasoning almost TOO hot for my taste (and I have a pretty high heat tolerance). I did accidentally add about 1/2 tablespoon extra smoked paprika (which isn't all that spicy, or so I thought) and maybe a few extra sprinkles of extra cayenne (also on accident). I actually started coughing while I was cooking because of all the peppery fumes. It was still delicious, but man, my mouth was on fire after just the first bite. If you have a low heat tolerance, I would definitely cut back on the smoked paprika and cayenne.
I was going to have just a salad with my blackened chicken, but the aroma instantly took me back to the streets of New Orleans. I knew the only thing that could go with this was red beans and rice. Have I ever made red beans and rice before? Absolutely not. Did I do it anyway? Yes!
Here is what I did: after the chicken is done cooking, in the same pan, add some more butter and a few strips of bacon, chopped. Cook until brown, then add red onion and some celery (maybe 1/4 cup each). Then add tomato paste (I did not have any so used a red garlic sauce from NOLA), and added 1 can of red kidney beans with a splash of water, and cooked on high for about 10 minutes or so. Served over white rice. All of the flavors blended so well together! I didn't even need seasoning on the red beans because the pan still had so much flavor left. I had a side salad of romaine lettuce, chopped red onions, grape tomatoes, feta cheese, and ranch to cool my mouth off in between bites. Paired with a glass of sauv blanc or Abita (a NOLA classic) you can't go wrong.
Definitely recommend this recipe for your blackened seasoning but again follow the measurements PRECISELY and maybe lower the cayenne/paprika a little if you do not like it very hot.
Thanks for the descriptive recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Marissa. Yes, next time you can cut back on the cayenne, or make another batch without it then combine these 2 to calm down some of the heat. Glad you enjoyed it!
Rick says
Made this last night and blackened some red snapper. Delish! Great recipe for blackened seasoning! I cooked it outside using my crawfish pot burner and cast iron skillet. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Rick. This is definitely one of my go-to seasonings. Perfect for everything!
Sarah Porter says
Love it! I’ve made it many times—chicken, pork chops, fish. Delicious!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Sarah!
Jessi says
Great flavored seasoning. Was my first time making this recipe and doubled it for more fish. Didn't double the Cheyenne though thinking it would be too hot. Was still too much for me lol, so don't know how you all can handle ghost pepper too!
Will use again with my own adjustment to the heat
Michael Hultquist - Chili Pepper Madness says
Thanks, Jessi!
Ibrahim says
Just amazing,
Tried it with fish and chicken wings, Even tried with egg:)
It's super tasty
Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Awesome, thanks!
A@4U says
Amazing Seasoning! First time user so I made to specs and used a good coating on the chicken cutlets but not heavy. Cooked on cast iron skillet on grill about 500*. We thought it was a bit on the milder side. However, when I reheated the remaining chicken breasts a couple days later, I brushed again with melted butter and added another coating of seasoning ... PERFECTION! The seasoning is well balanced between spices and herbs and adding the extra coating of butter & seasoning - double dipping, if you will - gave it not only the heat we prefer but also the crisp dark browning. Thank you!
Michael Hultquist - Chili Pepper Madness says
Awesome! Great to hear! Glad you enjoyed it. =)