Create your own tasty Homemade Blackened Seasoning with just a few simple spices that will take your fish or chicken to the next level of depth of flavor.
We order blackened salmon and fish all the time at our local restaurants. The seasoning gets crispy and almost forms a light bark on the outside of the food that is so flavorful. However I’ve never been able to find a good prepared seasoning. We started experimenting with different spice combos and finally got one that tastes just the way we want it to. Give it a try. We know you’ll love it!
Have extra seasoning and need an idea of how to use it up? Try this blackened salmon Caesar salad or these Alabama white bbq sauce blackened chicken sliders.
Why You’ll Love It
- Cost-Effective: Save money by making your own seasoning blend instead of purchasing pre-made mixes from the store.
- Pairing Possibilities: Enhance grilled chicken, seared fish, and roasted vegetables with this flavorful seasoning.
- Easy to Make: Whip up a batch in minutes with simple ingredients commonly found in most kitchens.
Ingredients You’ll Need
- Paprika – Smoked paprika can be used as a substitute for a deeper flavor.
- Garlic powder – Provides savory depth without the need for fresh garlic.
- Onion powder – This can be substituted with finely minced dried onion flakes or granules.
- Dried thyme – This can be substituted with dried basil if you like it better.
- Dried oregano – Italian seasoning can be used as a substitute if oregano is unavailable.
- Cayenne pepper – Adjust the amount to control spiciness.
- Black pepper – I like to use freshly ground peppercorns for the best flavor and aroma.
- Salt – Regular table salt is fine; adjust to taste preference. Kosher salt or sea salt can also be used instead.
Helpful Tips
- Whenever possible, use fresh, high-quality spices for the best flavor. Check the expiration dates on your spices and replace any that are past their prime.
- Once you’ve prepared your blackened seasoning, don’t forget to label the container with the date of preparation. This makes it easy to track its freshness.
- When using blackened seasoning, be mindful not to overcook your proteins or vegetables. The high heat used in blackening techniques can quickly char the exterior.
- Start with a smaller amount of cayenne pepper and adjust to your desired level of heat.
- Store any leftover seasoning in an airtight container for up to 3 months.
- Use on any protein you like, from fish to chicken or tofu.
Homemade Blackened Seasoning
Ingredients
- 2 tablespoons (14 g) paprika
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (7 g) onion powder
- 1 tablespoon (4 g) dried thyme
- 1 tablespoon (5 g) dried oregano
- 1 teaspoon (2 g) cayenne pepper adjust to taste for spiciness
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (6 g) salt
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
- Stir the ingredients together until well combined.
- Transfer the blackening seasoning to an airtight container or spice jar for storage.
- Use to season any meat you like, such as salmon, tilapia, or chicken.
Notes
- Store any leftover seasoning in an airtight container for up to 3 months.
- Use on any protein you like, from fish to chicken or tofu.
- Whenever possible, use fresh, high-quality spices for the best flavor. Check the expiration dates on your spices and replace any that are past their prime.
- When using blackened seasoning, be mindful not to overcook your proteins or vegetables. The high heat used in blackening techniques can quickly char the exterior.
- Start with a smaller amount of cayenne pepper and adjust to your desired level of heat.
- Once you’ve prepared your blackened seasoning, don’t forget to label the container with the date of preparation. This makes it easy to track its freshness.
Nutrition
How to Use Homemade Blackened Seasoning
- Blackened Chicken: Rub the seasoning liberally onto chicken breasts or thighs before grilling or pan-searing for a deliciously flavorful main course.
- Blackened Fish: Coat fresh fish fillets with the seasoning blend and pan-sear for a crispy, flavorful crust.
- Blackened Vegetables: Toss your favorite vegetables in a bit of olive oil and blackened seasoning before roasting or grilling.
- Blackened Steak: Pat a thick-cut steak dry, then coat both sides generously with the seasoning blend before grilling or searing.
How to Store
Transfer the homemade blackened seasoning to an airtight container or spice jar. Store in a cool, dark place away from direct sunlight and moisture. Proper storage will help maintain the flavor and potency of the seasoning blend for several months.
Before You Go
Since you made it to the end of this article, you might be interested in more dry rubs and seasonings. Here are a few more articles we think you might enjoy.
- All-Purpose Dry Rub – We seriously use this on everything!!
- Smoked Brisket Rub
- Best Rib Rub
- Cajun Dry Rub
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.