I’m big on flavor, and I love having a rotation of seasonings on hand. You can cook the same protein — fish, chicken, whatever’s in the fridge — and it never has to taste the same twice.
This blackened seasoning has become my latest favorite. It’s smoky, a little spicy, and bold enough to actually carry a dish. I use it most on fish, especially cod, where it builds that deep, flavorful crust in just a few minutes in a hot skillet.
You can dial the heat up or down depending on what you like — more cayenne if you want it spicier — but I keep it at a medium level so it works for everyone at the table.
Why Make It Instead of Buying It:
Most store-bought blackened seasonings lean heavy on salt and don’t have much depth. Making it at home means you control everything — the salt, the heat, and how bold you want it.
It’s one of those small upgrades that makes a real difference, especially when you’re cooking something simple like fish or chicken.
Ingredients You’ll Need
- 1 tablespoon paprika (smoked or sweet)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼–½ teaspoon cayenne pepper
How to Make Blackened Seasoning
Add everything to a small bowl or jar and mix until fully combined.
If you’re storing it, keep it in a jar and give it a quick shake before using.
How to Use Blackened Seasoning
Rub it onto fish (like cod or salmon) before searing — it creates that deep, flavorful crust in minutes. I usually coat the fish lightly in butter first, add the seasoning, then sear in a very hot pan with a little oil and finish with butter. It’s one of my favorite ways to cook cod, especially for blackened cod.
It’s just as good on chicken — I use it all the time on my broiled chicken thighs — or tossed with shrimp before cooking.
You can also sprinkle it over roasted vegetables or rice bowls for an easy flavor boost.
And if you’re making something like a creamy garlic parmesan pasta, stirring in a pinch adds depth and just a little heat without making it spicy.
What “Blackened” Actually Means
Blackened doesn’t mean burnt. It’s about cooking at high heat so the spices form a deep, dark crust on the outside.
Traditionally, the protein is coated in butter, seasoned generously, and cooked in a very hot skillet — the spices toast and create that signature color and flavor.
Tips for the Best Blackened Flavor
- Pat your protein dry before seasoning — this helps create a better crust
- Use a hot pan, but not max heat — you want a dark crust, not burnt spices
- A mix of oil and butter gives you the best flavor without burning
- Don’t move the protein too soon — let the crust develop
How to Store It
Store in an airtight container at room temperature.
It’ll keep for a few months, but you’ll probably go through it faster than that.
It has a little heat from the cayenne, but it’s easy to adjust. Start with ¼ teaspoon and add more to taste.
Yes — smoked adds more depth, but sweet paprika works just as well.
They’re similar, but not the same. Cajun seasoning usually has more ingredients and more heat. Blackened seasoning is simpler and designed for high-heat cooking.
recipe:
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Blackened Seasoning
- Total Time: 5 minutes
- Yield: 1/4 cup 1x
Description
Smoky, bold, and slightly spicy, this homemade blackened seasoning comes together in minutes and works on everything from fish to chicken to shrimp. It’s one of those blends you’ll keep reaching for — especially when you want something simple to taste really good.
Ingredients
- 1 tablespoon paprika (smoked or sweet)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon cayenne (adjust to taste)
Instructions
- Add all of the spices to a small bowl.
- Mix until fully combined.
- Store in an airtight jar and use as needed.
Notes
You can adjust the heat depending on what you like — I keep it at a medium level, but go closer to 1/2 teaspoon cayenne if you want more of a kick.
I use this most often on fish (especially cod), but it’s great on chicken, shrimp, or even stirred into a creamy parmesan pasta to take it up a notch.
This makes a small batch, but you can easily double it if you want to keep a jar on hand.
- Prep Time: 5 minutes
