This smoky, spicy Blackened Seasoning Recipe adds tons of flavor to meats, fish, and veggies. It’s easy to make and store.

Image of the blackening seasoning in a container

Make Your Own Seasoning!

Homemade seasoning blends are fresher, tastier, and easy to customize. Once you try this Blackened Seasoning recipe, you may never go back to store-bought.

  • Fun gift: Put it in a jar and give it as a simple, useful gift.
  • Customize: Make it more or less spicy, or leave out anything you don’t like.
  • Fresher flavor: Your own blend uses fresh spices, which means better flavor.
  • Saves money: Buy the spices once and use them again and again.
  • No extras: Store-bought blends can have fillers. This one doesn’t.
Seasonings used in this recipe

Blackened Seasoning Recipe Ingredients

  • Salt: Makes all other ingredients more flavorful. 
  • Black pepper: Freshly ground black pepper adds even more punch.
  • Dried thyme: Don’t have? Use Italian seasoning.
  • Dried oregano: Dried basil will work in it’s place. 
  • Garlic powder: Provides a savory depth to the mix. 
  • Onion powder: Enhances the overall flavor with its mild, sweet onion flavor.
  • Paprika: I prefer regular but if you like smoky flavors use smoky paprika.
  • Cayenne: Adjust the amount according to your heat tolerance.
  • Old Bay® Seasoning (optional): If you don’t have it on hand, it can be left out, but it does add a unique complexity to the blend.

Quick Tip

For the best flavor, use fresh spices and store them in a cool, dry place.

Spice mix all combined in a bowl.

How To Use Blackened Seasoning Recipe

Blackening seasoning has strong flavor and can be used lots of ways. Here’s how I like to use it:

  • Meats & Fish: The classic way, dip chicken, steak, pork, or fish in melted butter, cover with seasoning, and cook in a hot pan or grill.
  • Veggies: Shake it on before roasting or grilling.

Storage

Keep your homemade Blackened Seasoning Recipe in a sealed jar or bag (I love these) and place it in a pantry or cupboard.

Write the name and date on the container. Use within a year and check for any weird smell, color, or wet spots.

More Homemade Seasoning Blends:

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Blackening Seasoning

By Chelsea Lords
Blackening Seasoning is a smoky, spicy blend great for grilling or pan-frying. Easy to make with common spices, it can be stored for later use to add bold flavor to meats, fish, and veggies. This recipe can easily be doubled, tripled, or quadrupled.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 tablespoons

Equipment

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons paprika see note 1
  • 1 teaspoon cayenne pepper see note 2
  • 1 teaspoon Old Bay seasoning optional
  • 1 teaspoon pepper
  • 1 teaspoon salt

Instructions 

  • Combine all spices in a small bowl or container. Stir.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: I recommend using a combination of half regular paprika and half smoked paprika for a more nuanced and delicious flavor. 
Note 2: Cayenne pepper is the primary source of heat in this seasoning. If you’re sensitive to spiciness or preparing food for children, I recommend starting with a smaller amount, such as 1/4 or 1/2 teaspoon, then adjusting up if desired. 
Storage: Transfer homemade Blackening Seasoning to an airtight glass container or airtight bag. Store in a dark, cool, and dry place like a pantry or spice cabinet away from heat. Label the container with the name and date and use within a year for maximum flavor. Check regularly for any signs of spoilage, such as off smells, changes in color, or moisture.

Nutrition

Serving: 1serving | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 389mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 393IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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