Our homemade Blackening Seasoning is a quick and easy way to add big, bold flavor to a variety of proteins or veggies. In just 5 minutes you can mix up this easy blend of spices then use it to season fish, chicken, or steak — really anything you like — adding depth of flavor and spice to any dish!
Here’s why we love this homemade spice blend so much:
- Flavor! This is totally customizable to the level of heat you love most. Want it super spicy? We’ll tell you how much cayenne pepper to add. Want it a little more mild? We got you!
- It can be doubled easily! If you have enough of each spice on hand, go ahead and double the recipe. It’s a quick way to boost the flavor of your favorite dishes. Plus, it’ll keep for up to 1 year.
- Versatile! You’ll love adding this to chicken, fish, shellfish, steak, and veggies! Plus, homemade spice blends are typically better than any pre-packaged blend of spices you buy at the store.
Try our homemade blackening seasoning with our Creamy Cajun Shrimp Pasta! It’s also what we use to make Blackened Mahi Mahi or Blackened Salmon, both of which are fantastic with cool, refreshing Grilled Pineapple Salsa.
What’s In Blackening Seasoning?
You’ll need dried oregano, sweet paprika (or smoked paprika), Kosher salt, cayenne pepper, dried thyme, granulated garlic powder, onion powder, crushed red pepper flakes, and freshly ground black pepper.
These are all spices that we almost always have on hand, so not only is it easy to make blackening spice at home, but it’s a great way to use up spices before they expire. Love that!
If you don’t have dried oregano, substitute with Italian seasoning.
How To Make Blackened Seasoning
Truly, this is as simple as measuring out each dried spice and them combining in a bowl or even a spice container. If you like it really spicy, add an additional ½-1 teaspoon of cayenne pepper. Your taste buds have been warned!
Blackening seasoning is typically milder than Cajun seasoning (which often has more cayenne pepper), but hotter than Creole seasoning, which tends to be more herbal.
Yes, you can adjust the heat level of the blackening seasoning by adding more cayenne pepper. We recommend starting with ½ teaspoon of cayenne pepper, then adding more to taste. If you want a spicier seasoning, use up to 1 teaspoon (or more!) of cayenne pepper.
A cast iron skillet is best, but stainless steel works too! Be sure to preheat the pan over high heat so it’s really hot!
- For the most intense flavor, use freshly ground spices.
- Add blackening seasoning to your favorite marinade or rub for added flavor and heat. You can also mix it with melted butter, then brush on veggies or steak for a quick sauce!
- Enjoy with everything from fish and shrimp to chicken or roasted veggies!
- Be sure to store your homemade spice blend in an airtight container in a cool, dark place that is removed from any heat or moisture. If you notice any signs of spoilage, discard the spice blend immediately.
- Feel free to customize the blend by adding other spices like chili powder, ground coriander, or dried herbs such as basil or parsley.
- When searing proteins that have blackening seasoning on them, be sure to cook them over high heat in either a cast iron skillet or a stainless steel pan.
- Don’t be surprised if there’s a lot of smoke when you go to cook, this will happen over high heat.
This is easily one of our favorite homemade spice blends. You just cannot beat that flavor!
If you make this Blackening Seasoning recipe, please let us know by leaving a review and rating below!
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How To Make Blackening Seasoning (For Fish and Chicken)
- 1 tsp dried oregano
- 1 tsp sweet paprika or smoked paprika
- 1 tsp Kosher salt
- ½ tsp cayenne pepper or up to 1 teaspoon if you like it really spicy
- ½ tsp dried thyme
- ½ tsp granulated garlic powder
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes
- ¼ tsp freshly ground black pepper
- Make the blackening spice. Combine all dried herbs and spices in a bowl, then whisk to combine.
- Leftovers: The spice blend will have the freshest flavor within the first 6 months, but when stored in an airtight container in a cool, dark place, it will keep for up to 1 year.