A Bold Blackened Seasoning With Depth Of Flavor
Smoky, bold, and perfectly balanced with citrus and spice. This homemade blackened seasoning adds depth and flavor to fish, chicken, or veggies.
👩🍳Blackened Seasoning Is More About The Technique Than the Spices
Blackened seasoning has roots in Cajun and Creole cooking, popularized by Chef Paul Prudhomme in the 1980s when he seared redfish in a sizzling cast iron skillet coated with butter and a bold spice blend. The high heat created that deep, smoky crust we now call “blackened.” The color comes from the butter caramelizing against the spices, not from the mix itself being dark, so a good blackened seasoning doesn’t need to look black to deliver incredible flavor.
My version keeps that soulful, smoky depth but balances it with a touch of freshness. Smoked paprika builds the base while garlic and onion powder add richness and savory depth. Cumin and thyme lend warmth, oregano brings a hint of earthiness, and a mix of black and white pepper adds a sharp, complex heat. I finish it with a touch of coriander and orange zest for brightness that cuts through the spice and makes everything pop.
It’s the kind of blend that transforms simple ingredients into something layered and vibrant, bold enough for fish or chicken but just as good sprinkled over grilled veggies or roasted potatoes.
Let me know if you like this bright version in the comments. How do you make your blackened seasoning?
🛒 Blackened Seasoning Ingredients
🥣 How to Make And Store Blackened Seasoning
Start by gathering all your spices for the blackened seasoning so they’re within reach. Combine everything in a small bowl and whisk until the blend looks evenly mixed. If you want a finer texture that clings beautifully to fish or chicken, give it a few quick pulses in a spice grinder. Otherwise, leave it as is for a more rustic, homemade feel.
Once it’s mixed, taste a tiny pinch on your fingertip to get a feel for the balance of heat and salt. You can always adjust to your liking. A little extra cayenne turns up the warmth, while a touch more orange zest brightens the flavor if you prefer a citrusy finish.
Transfer the blackened seasoning to an airtight glass jar or spice container and store it in a cool, dark place away from sunlight and heat. Pantry shelves or a spice drawer work perfectly. It will stay fresh for about 6 months, though you’ll get the best flavor in the first 3. Give the jar a gentle shake before each use since some of the finer spices like paprika can settle toward the bottom.
If you live somewhere humid, wrap a few grains of uncooked rice in some cheese cloth, tie it off with a twist tie or rubber band and toss it in. A food-safe silica packet to help keep the blend dry is also an option. The fresher your spices are when you mix them, the longer your seasoning will hold that rich, smoky aroma.
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Blackened Seasoning
Ingredients
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp sea salt
- 1 tsp grated orange zest
- ½ tsp cayenne pepper (or chipotle pepper)
- ½ tsp ground coriander
Instructions
- Combine all spices in a small bowl and whisk until evenly blended. For a finer texture, pulse the mix in a spice grinder. Taste and adjust for heat or brightness by adding a pinch more cayenne or orange zest if desired.
Substitutions
Storage
Nutrition
FAQs
Can I make this seasoning less spicy without losing flavor?
Yes. Cut back the cayenne and add a touch more smoked paprika or sweet paprika to keep the smoky depth without extra heat.
Why does my blackened seasoning taste bitter when cooked?
That usually happens if the pan is too hot or dry. Blackened seasoning works best with a little butter or oil so the spices toast, not burn.
How do I know if my spices are still fresh?
Rub a little between your fingers. If the color is faded or it barely smells aromatic, it’s time to replace it for the best flavor.
Ways To Use Blackened Seasoning That Go Beyond the Obvious
This blackened seasoning adds incredible flavor to just about anything you cook. It’s perfect for fish like red snapper, salmon, or mahi mahi, and it gives chicken, shrimp, and pork a bold Cajun kick. Try sprinkling it over roasted potatoes or tossing it with olive oil and vegetables before grilling for a smoky, savory edge.
It also works beautifully for quick weeknight dinners. Stir a little into melted butter for brushing on corn or mix it into mayo or Greek yogurt for a spicy sandwich spread. You can even add a pinch to homemade fries, creamy mac and cheese, or scrambled eggs for a pop of flavor that surprises people in the best way.
My Other Seasonings
If you are looking for other seasonings to add to your spice cabinet, try this Potato Seasoning is zesty and herby with hints of dill, tarragon, and tomato powder that make roasted veggies downright addictive. It’s one of those blends that somehow works on everything from crispy potatoes to grilled chicken and even popcorn.
For a smoky kick, the Cajun Seasoning Blend is bold and spicy in the best way. It’s perfect for fries, roasted potatoes, chicken, or shrimp when you want that Southern heat. If creamy and herby flavors are more your thing, the Rowdy Ranch Seasoning Mix is tangy and full of flavor. Stir it into Greek yogurt or sour cream for a quick ranch-style dip that goes with almost anything.
When taco night comes around, my Taco Seasoning gives ground beef, chicken, or roasted veggies the perfect balance of smoky, savory, and sweet. The Greek Burger Seasoning is bright and fresh with lemon zest and dill, and it’s just as good on burgers as it is on roasted potatoes or grilled veggies.
The Chicken Seasoning is my everyday staple. It’s loaded with garlic, herbs, and just a touch of spice that makes simple grilled or baked chicken taste amazing. For something with a little tropical heat, the Jerk Seasoning adds warm spice and depth that’s great on wings, fish, or veggies.
And when it’s smoker season, I always grab my Pork Butt Rub. It’s a mix of smoky, sweet, and spicy flavors that makes pulled pork tender, flavorful, and impossible to resist.