Blackened Seasoning

Blackened Seasoning delivers bold, smoky heat with layers of savory spice that wake up any protein in minutes. It’s a simple blend of pantry spices that turns shrimp, chicken, fish, or even veggies into something vibrant and deeply flavorful. Mix it once, store it for up to six months, and you’ll always have a quick way to rescue a busy weeknight dinner.

This is the kind of staple that makes dinner feel easy and exciting.

Sprinkle it over whatever you have on hand, cook it fast, and suddenly dinner tastes intentional. It’s simple, budget-friendly, and bold enough to bring everyone to the table without extra effort.

What Is Blackened Seasoning?

Blackened seasoning is a bold blend of paprika, dried herbs, garlic and onion powder, and a touch of heat from cayenne or black pepper. It’s meant to coat protein generously and create a deeply flavorful crust when cooked over high heat.

The term “blackened” refers to the dark, smoky crust that forms as the spices toast in a hot pan. It’s not burnt, just richly seasoned on the outside, while the inside of the meat stays juicy and tender.

Why This One Stays in My Spice Cabinet

If you like keeping dinner simple but flavorful, this blend makes life easier:

• Made with everyday pantry spices. No specialty ingredients or extra grocery runs. You probably have everything you need already.
• Works with whatever protein you have. Sprinkle it on shrimp, chicken, fish, or even roasted veggies for instant bold flavor.
• Whisk once, use for months. Mix it together and store for up to 6 months so it’s ready whenever you need a quick dinner win.

Ingredients You’ll Need

Here are a few quick notes to help your blackened seasoning turn out bold and balanced. The exact amounts are in the recipe card below.

• Smoked Paprika: This is the base of the blend. It gives the seasoning its deep red color and signature smoky flavor. Regular paprika works, but smoked adds more depth.
• Cayenne Pepper: This controls the heat level. Start with 1 teaspoon if you prefer mild spice, then increase to taste.
• Black Pepper, Garlic Powder, Onion Powder & Sea Salt: These create the savory backbone of the mix. Together, they give the seasoning that bold, well-rounded flavor.
• Dried Thyme & Dried Oregano: These add an earthy, herbal balance to the smoky heat. Make sure your dried herbs aren’t expired and still have a strong aroma when you open the jar.

How to Make Blackened Seasoning

This homemade blackened seasoning comes together in minutes. Follow the step-by-step photos below for a quick visual guide.

Add the Spices to a Jar

Measure all of the spices and add them to a clean, dry glass jar. A small mason jar works well and makes storage easy.

Shake or Stir to Combine

Secure the lid and shake until the spices are evenly mixed. You can also stir first to break up clumps, then shake again to fully combine.

Label the jar and store it in your spice cabinet so it’s ready whenever you need bold flavor fast.

How to Use Blackened Seasoning

Blackened seasoning is designed to coat protein generously and create that bold, flavorful crust when it hits a hot pan.

• Use 1.5-2 tablespoons per pound of protein: Pat the protein dry first so the spices stick well. Press the seasoning on evenly rather than lightly sprinkling.
• Cook over high heat: A hot skillet (cast iron works especially well) helps the spices toast and form that signature dark crust. It should look deeply browned, but this is not burnt.

For extra flavor, let the seasoned protein rest for 10–15 minutes before cooking. It gives the spices time to hydrate and cling, which means better crust and deeper flavor.

Blackened Seasoning vs. Cajun Seasoning

If you already have my Cajun seasoning on hand, you might be wondering how it compares. The two are similar, but they’re not exactly the same.

• Blackened seasoning is designed to create a bold crust when cooked over high heat. It typically leans heavier on smoked paprika and is used generously to coat the outside of protein before searing.
• Cajun seasoning is a broader all-purpose blend. It’s often used to season dishes throughout cooking, Southern Shrimp and Cauliflower Cheese Grits, Cajun Garlic Butter Sauce Recipe, and not just for crusting.

In short, both bring bold flavor, but blackened seasoning is specifically meant for high-heat cooking that forms that dark, smoky exterior.

If you’re looking for that signature “blackened” crust on shrimp, chicken, or salmon, this is the blend to reach for.

How to Get That Bold Blackened Flavor Every Time

A few small moves make a big difference with this blend:

• Check your spices first. If they’re expired or barely fragrant, the flavor won’t pop. Fresh, aromatic spices are what give blackened seasoning its bold depth.
• Use Italian seasoning if needed. It already contains dried thyme and oregano, so it works as an easy substitute when you’re missing one.

Best Pan for Blackened Cooking

A heavy skillet, especially cast iron, works best. It holds steady heat and helps create that deep, even crust. Let the pan fully preheat before adding your protein.

How to Get a Perfect Blackened Crust

Pat your protein dry, coat it generously (I use 1.5–2 tablespoons per pound), and cook over high heat. Don’t move the meat/protein too soon because letting it sit undisturbed is what forms the crust.

Can You Use It in the Air Fryer?

Yes. The crust won’t be quite as intense as stovetop searing, but it’s still flavorful and convenient. Lightly oil the protein, season well, and cook at a higher temperature to help the spices toast.

How to Prevent Burning

Blackened doesn’t mean burnt. A few simple adjustments keep the spices toasty and flavorful instead of bitter:

• Preheat the pan, not forever. You want it hot, but not smoking. I usually pre-heat by cast iron pan over medium heat for 2-3 minutes. Since cast iron holds heat well, I don’t need it to be on high. If you add oil to your pan and it smokes instantly, lower the heat down slightly before cooking.
• Use a thin layer of oil. Lightly oil the protein (not just the pan). This helps the spices toast evenly instead of scorching.
• Cook in batches. Overcrowding drops the pan temperature, which can cause uneven cooking and bitter spots.
• Don’t move it too soon. Let the crust form for 2–4 minutes (depending on the protein) before flipping. Moving it early can cause the spices to stick to the pan instead of the food.
• Finish gently if needed. If the outside is dark but the inside isn’t done, reduce the heat to medium-low or transfer the pan to a 375–400°F oven to finish cooking the food through without over-toasting the spices.

What to Cook with This

Use my homemade blackened seasoning recipe to make these easy main dishes:

• Blackened salmon
• Blackened shrimp
• Blackened chicken
• Cast Iron Shrimp
• Cast Iron Chicken Breast
• Cast Iron Scallops

FAQs

Here are some commonly asked questions from people making how to make blackened seasoning.

How to Store Blackened Seasoning

• Keep your blackened seasoning to an airtight glass jar or spice container with a tight-fitting lid. Store it in a cool, dark place like a pantry or cabinet and away from heat and direct sunlight.
• For best flavor, use within 6 months. It won’t spoil immediately after that, but the spices can lose potency over time. If the blend no longer smells bold and aromatic when you open the jar, it’s time to refresh it.
• A quick label with the date keeps it simple and saves guessing later.