Homemade Blackening Seasoning (Better than Store-bought)

If you’ve ever ordered blackened fish or chicken at a restaurant and thought,
“Why does this taste SO good… and why can’t I make it at home?”

Good news: you absolutely can. And once you do, you’ll never buy that tiny overpriced spice jar again. 😉

This homemade blackening seasoning is bold, smoky, slightly spicy, and packed with flavor. It’s perfect for fish, chicken, shrimp, scallops, pork, and even roasted vegetables. Best of all? You probably already have most of the spices in your pantry.

What Is Blackening Seasoning?

Blackening seasoning is a bold spice blend made popular by Cajun and Creole cooking. It’s designed to coat proteins before cooking them in a very hot skillet, usually cast iron.

As the food cooks, the spices toast and caramelize, creating that signature dark crust (that’s the “blackened” part) without tasting burnt.

Think:

• Smoky 🌶️
• Savory 🧄
• A little spicy (but adjustable!)

Why Make Your Own Blackening Seasoning?

Sure, you can buy it. But homemade is better — here’s why:

• ✅ No fillers or mystery ingredients
• ✅ Control the salt and heat
• ✅ Way cheaper
• ✅ Fresh flavor every time
• ✅ Customizable for different proteins

Plus, once you make it once, you’ll start sprinkling it on everything. Eggs. Potatoes. Popcorn. (No judgment.)

Ingredients for Homemade Blackening Seasoning Recipe

Simple pantry spices come together to create this bold homemade blackening seasoning. Paprika, garlic, herbs, and a touch of cayenne deliver smoky heat and classic Cajun flavor—no fillers, just real spices.

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• 2 tablespoons paprika (smoked paprika if you like extra depth)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt

How to Make Homemade Blackening Seasoning Recipe

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Add all spices to a bowl.
2. Stir well until evenly mixed.
3. Transfer to an airtight spice jar.
4. Label it with the name and date.

Once your seasoning is mixed, here’s how to get the best blackened flavor every time.

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Recipe Tips and Kitchen Tricks

1. Use High Heat (But Be Smart About It)
   Blackening seasoning is meant for hot skillets, especially cast iron. Let the pan heat fully before adding food so the spices sear quickly instead of steaming.
   Tip: Medium-high to high heat is perfect. If the seasoning starts burning instantly, your pan is too hot.
2. Butter vs. Oil: What Works Best?
   Butter = richer flavor, classic blackened taste
   Oil (avocado or canola) = higher smoke point, less splatter
   Best trick: Use half butter + half oil for flavor and control.
3. Always Pat Proteins Dry
   Moisture is the enemy of a good crust.
   Pat fish, chicken, or shrimp dry with paper towels before seasoning so the spices stick and blacken properly.
4. Season Generously (Don’t Be Shy)
   Blackening seasoning is bold by design. A light sprinkle won’t cut it.
   Coat evenly
   Press the seasoning in gently
   Shake off excess — no clumps
5. Don’t Move It Too Soon
   Once the protein hits the pan… hands off.
   Let it cook undisturbed so the crust forms.
   Flip only once for the best color and texture.
6. Ventilation Is Your Friend
   Blackening can create smoke — that’s normal.
   Turn on the vent fan
   Open a window
7. Taste & Adjust Your Blend
   Every pantry spice is a little different. After your first use:
   Add more paprika for smokiness
   Add more garlic for savory depth
   Reduce cayenne if it’s too spicy
   That’s the beauty of homemade seasoning.
   
   

Family-Friendly Side Dishes

Blackened proteins pair well with simple, family-friendly sides like rice, roasted potatoes, steamed vegetables, or a crisp green salad.

• Rice pilaf
• Roasted veggies
• Roasted potatoes
• Simple salads

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Recipe Variations

One of the best things about homemade blackening seasoning? You can tweak it to match your taste, your protein, and your mood. Here are easy, tested variations that still keep that bold blackened flavor.

Mild Blackening Seasoning

Perfect for kids, sensitive palates, or everyday dinners.

Adjustments: Reduce cayenne to ¼ teaspoon. Add extra paprika for color without heat.

Extra-Spicy Blackening Seasoning

For heat lovers who want that “wow” factor.

Adjustments: Increase cayenne to 1½–2 teaspoons. Add a pinch of crushed red pepper flakes.

Smoky Blackening Seasoning

Deep, rich flavor without extra spice.

Adjustments: Use smoked paprika instead of regular paprika. Add ¼ teaspoon ground cumin.

Garlic-Forward Blackening Seasoning

Savory and bold with less heat.

Adjustments: Add 1 extra teaspoon garlic powder. Reduce cayenne slightly.

Low-Sodium Blackening Seasoning

Great for anyone watching salt intake.

Adjustments: Cut salt in half or omit completely. Season the protein lightly with salt separately before cooking

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Serving Suggestions: Best Proteins for Blackening Seasoning

1. Fish

• Grouper
• Redfish
• Mahi mahi
• Trout
• Cod

Fish cooks fast and takes on the seasoning beautifully.

2. Chicken

• Boneless chicken breasts
• Chicken thighs

Perfect for weeknight dinners, salads, wraps, and bowls.

3. Shrimp & Scallops

• Jumbo shrimp
• Sea scallops

Quick-cooking and BIG flavor. Great for tacos or pasta.

4. Pork

• Pork chops
• Pork tenderloin

Blackened pork is wildly underrated.

5. Vegetables (Yes, Really)

• Cauliflower
• Zucchini
• Bell peppers
• Corn

Roast or sauté for a smoky veggie side that steals the show.

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Storage instructions

• Store in an airtight container
• Keep in a cool, dark place
• Best flavor within 6 months

If it starts to smell flat, it’s time to refresh it.

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Frequently Asked Questions (FAQs)

Got questions about Homemade blackening seasoning? These quick answers cover heat level, substitutions, storage tips, and how to use it on fish, chicken, shrimp, and more made at home.

How Spicy Is Blackening Seasoning?

Short answer: it depends on you.

• Mild: Use ¼ teaspoon cayenne
• Medium: Use 1 teaspoon (classic)
• Spicy: Use 1½–2 teaspoons

You can always add heat later — it’s harder to take it away.

Can I Blacken without a cast iron skillet?

Yes! Cast iron is best, but any heavy skillet will work. Just make sure it’s hot.

Does blackening seasoning burn?

It looks dark, but if your heat and timing are right, it won’t taste burnt. Use oil or butter to help protect the spices.

Is Blackened food unhealthy?

Not at all. It’s just spices — no breading, no frying required.

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This homemade blackening seasoning is the base for many easy meals, including blackened fish, chicken, shrimp, and scallops.