Blackened Seasoning: a weeknight method

A jar of blackened seasoning with fresh herbs in the background.

This blackened seasoning is a blend of herbs and spices that are combined to produce a savory rub that takes minutes to put together. Use your kitchen-made blackening seasoning on chicken, fish, shrimp or pork for a zesty and flavorful meal.

I like to make my own seasoning blends so that it’s straightforward to prepare effortless dinners that have plenty of bold flavors. I always have fajita seasoning, BBQ rub, taco seasoning and blackened seasoning on hand to sprinkle over different types of proteins for meals that get rave reviews!

A jar of blackened seasoning with fresh herbs in the background.

My local restaurant serves the finest blackened salmon, and I knew I had to recreate the recipe at home. I’ve developed my own version of blackened seasoning, and it can be used in so many different ways.

What is blackened seasoning made of?

Blackened seasoning is a combination of an assortment of herbs and spices and it typically includes at least one type of paprika, garlic powder, onion powder, salt, black pepper, basil, oregano, thyme and cayenne pepper for heat.

Small bowls of herbs and spices.

How do you make blackened seasoning?

Place all of the herbs and spices in a small bowl, then stir until everything is well blended. Transfer the seasoning mix to a resealable container or jar, then store in a cool, dry place until you’re ready to use it.

A mixing bowl filled with an assortment of spices and dried herbs.

Tips for the reliable spice blend

I often make a double or triple batch of this blackening seasoning so that I always have some on hand.
Don’t be tempted to substitute the smoked paprika for regular paprika. The smoked version adds a lot of flavor and is is available for purchase in the spice aisle of most grocery stores.
This recipe makes a seasoning mix that is moderate on the heat level. If you prefer a spicier seasoning, feel free to add another 1/2 to 1 teaspoon of cayenne pepper.
There are two types of oregano that are typically sold at the store, both Mexican and Mediterranean varieties. For this recipe, it’s finest to use the Mediterranean oregano if possible.
I recommend using freshly ground black pepper for the finest flavor.
This seasoning mix contains salt, which means you will not need to add any extra salt to your meat or seafood when you cook it.

A mix ofspices in a bowl with a spoon.

How do you blacken food?

Coat your meat or seafood with butter, then coat with a generous layer of blackened seasoning. Place the protein in a cast iron pan over high heat. Cook until a dark brown to black crust forms on the food, and the meat or seafood is cooked all the way through.

Ways to use blackened seasoning

There are so many different ways to spice up your meal with this tasty seasoning blend.

Meat: Use this seasoning to flavor steak, pork chops or pork tenderloin.
Chicken: Sprinkle the bold flavors onto chicken tenders, boneless skinless chicken thighs or chicken breasts.
Fish: Add a dose of flavor to salmon, swordfish, catfish, snapper, trout or tilapia.
Seafood: Coat shrimp in blackened seasoning for an straightforward and elegant dinner.
Potatoes: Drizzle halved baby potatoes with olive oil, then sprinkle on the seasoning and roast at high heat.
Vegetables: Coat carrots, broccoli, green beans, zucchini or asparagus with olive oil and a dose of spice mix.

Blackened seasoning on chicken breast served over rice.

This seasoning mix makes it so unfussy to add plenty of zesty flavor to any type of meal!

More Cajun inspired recipes to try

Blackened Seasoning Video

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Ingredients

2 tablespoons smoked paprika
1 tablespoon sweet paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon cayenne pepper or more to taste

Instructions

Place all of the ingredients in a small bowl. Stir until thoroughly combined.
Transfer the spice blend to an airtight container or jar. Store in a cool dark place for up to 6 months.