This Blackening Seasoning Recipe is bold and smoky with the perfect hint of heat that's not overpowering. Made in just 2 minutes, it uses both smoked and sweet paprika for extra balance and complexity in every bite. It's a versatile blend that works beautifully on fish, chicken, shrimp, vegetables, and more.
Blackening Seasoning Recipe Essentials
- 🍽️ Course: Seasoning / Condiment
- ⏱️ Cooking Time: 2 minutes total with no cooking required.
- 🍴 Servings: Makes 10 servings at ½ tablespoon each.
- 🧄 Flavor Profile: Smoky, savory, herby seasoning with a light kick of spice from cayenne and smoked paprika.
- 🍚 Best Served With: Perfect on fish, chicken, steak, shrimp, pork, veggies, fries, burgers, or stirred into pasta sauces.
- 🧊 Make Ahead?: Yes, it stores well in an airtight jar or container for easy meal prep.
Summarize and Save This Content On
I love making this homemade blackening seasoning because it's easy to make, saves money, and isn't nearly as salty as most store-bought blends.
It has such a nice balance of sweetness, spice, and savoriness, and it's not just great on fish and chicken but also pasta and burgers. My favorite way to use it, though, is sprinkled over crispy French fries.
If you're looking for a recipe to use this homemade seasoning, you should try these seafood baked potatoes and this blackened chicken sandwich.
Why You'll Love This Recipe
- It gives you control over the salt level: This homemade blend has less salt than some store-bought blends and is great if you're looking to manage how much salt you use.
- It's a quick and simple recipe: All you have to do is measure and mix the spices, and it's ready for use. The whole process takes around 2 minutes.
- It has a family-friendly heat level: You get a small hint of spice from the cayenne pepper, but it's not enough to be super spicy. It's perfect for kids or anyone who prefers milder flavors.
- It's a versatile seasoning blend: It can be used on so many foods, not just seafood and chicken!
Ingredients
The most notable ingredients in this recipe for blackening seasoning are listed below. They provide the bold, savory, and smoky elements of the spice blend.
- Paprika: Regular paprika is earthy and sweet. It's mostly used for color, but it works well with the smoked paprika to create a complex flavor profile.
- Smoked paprika: This is a key ingredient for achieving the signature smokiness in the seasoning. You can't substitute it, or you won't get the proper result. I used it for this cast-iron chicken breast, too.
- Cayenne: For a little heat, I add cayenne pepper. For an even milder version, use ¼ teaspoon, but you can go up to 1 teaspoon for extra heat.
- Dried herbs: I use oregano, thyme, and basil. They are the backbone of Cajun and Creole cuisine. The only herb that can be substituted is oregano, and you can use marjoram instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it sweet: Add a teaspoon of brown sugar to add sweetness and caramel notes to the blackened flavor.
- Salt-free: Omit the salt completely if you prefer. You'll get plenty of flavor from the other spices.
- Extra smoky: Make an extra smoky version with a teaspoon of this chipotle chili pepper powder.
How to Make Blackening Seasoning
There are only two steps for this blackening spice recipe, making it incredibly quick and easy.
Step 1: Combine the ingredients. Measure and combine all the spices in a small bowl.
Step 2: Mix and store. Stir them well to mix and transfer to an airtight jar. Use it on this air-fried tilapia.
Expert Tips
- Use fresh spices: Ensure that you are using spices that have been bought or opened within the last year. Older spices aren't as potent or flavorful.
- Dry the protein well: Whatever protein you choose to season with this blackening spice recipe, it must be patted dry very well so the seasonings stick to it. This is crucial to forming that signature crust!
- Use oil to get it to stick: Lightly coat the protein in oil before adding the spices (I like to do this with chicken) as an extra layer to get everything to stick and brown evenly. I prefer to cook in butter to get a perfect crust.
- Toast the spices if you like: Sometimes I like to toast the spices before making the seasoning blend. It helps to further enhance the spices' flavor. It's not required and comes out perfect both ways.
- Storage directions: For best flavor, keep the blackening spice in an airtight container and store it in a cool, dry place for 3-6 months. You can use them up to a year, but the flavor may not be as fresh and strong after 6 months.
This short rib rub is another homemade blend that features bold spices.
Serving Suggestions
- Fish and chicken: It's great on cod like in these blackened fish tacos or simple chicken breast. It really takes the flavor to the next level.
- Potatoes: This is the best blackening seasoning for French fries, roasted potatoes, or when air frying small potatoes.
- Dips: Stir in a teaspoon of blackening spice to this garlic mayo or your favorite creamy sauce.
Blackening Seasoning Recipe FAQs
Blackening spice seasoning is a smoky, savory spice blend with bold flavor and mild heat. It's used to coat foods before high-heat cooking to create a dark, flavorful crust.
The biggest difference between these seasonings is the spices used and the heat level. Cajun seasoning is spicier, while Creole seasoning is more herb-forward.
It contains a hint of cayenne pepper, so while it has a hint of spice, it's not overly spicy. It's more smoky and zesty. You can make it spicy by adding more cayenne if you like!
I usually use about 1-2 tablespoons of blackening spice blend per pound of meat or seafood, depending on how bold I want the flavor. Just coat it evenly on all sides before cooking for the best flavor and crust.
Yes, absolutely! It works great in the oven or air fryer, not just in a skillet. You'll still get plenty of bold, smoky flavor, though the crust is usually a little less intense than traditional stovetop blackening.
More Delicious Seasoning Recipes
Do you like making your own seasonings? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Blackening Seasoning
Ingredients
- 1 ½ tablespoon paprika
- 1 ½ tablespoon smoked paprika
- 1 teaspoon sea salt
- ¾ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Add all ingredients to a small bowl and mix.
- Store in a jar or container with an airtight lid.
Notes
- For the best flavor, use spices that were bought or opened within the last year. Older spices lose their potency and won't taste as bold.
- Use about 1-2 tablespoons of blackening seasoning per pound of meat or seafood, depending on how strong you want the flavor. Coat it evenly on all sides before cooking for the best crust and flavor.
- No matter which protein you use, make sure to pat it very dry before adding the blackening seasoning. This helps the spices stick properly and creates the signature crust.
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