How to Use Blackened Seasoning: Tips for Bold, Smoky Flavor

If you’re ready to add bold, restaurant-quality flavor to weeknight meals, this homemade blackened seasoning is a kitchen must-have. With a handful of pantry spices you likely already have, you can create a smoky, zesty blend that elevates chicken, fish, shrimp, pork, and roasted vegetables in minutes.

blackened seasoning in a white bowl with a spoon

Spice up chicken, fish, and more!

Making homemade seasoning blends is one of my favorite ways to take simple meals to the next level. This blackened seasoning is my go-to for chicken and seafood—packed with smoky paprika, garlic and onion powders, black pepper, and just the right kick of cayenne.

It takes less than five minutes to mix and keeps well in the pantry. Use it to give weeknight dinners restaurant-style flavor without fuss. Whether you’re grilling fish, pan-searing chicken, or seasoning roasted vegetables, this blend brings big taste with minimal effort.

dried herbs and spices in plastic containers on a white surface

Shown above are the dried herbs and spices you’ll need—use this as a quick shopping visual. The ingredient list with measurements appears in the recipe card below.

dried herbs and spices mixed together in a bowl with a spoon

blackened chicken sliced on top of a caesar salad in a bowl with croutons

Ways to use it

As a dry rub: Rub about 2 tablespoons of seasoning per pound of chicken, pork, shrimp, or fish before cooking.

This blend shines in salads and bowls—try it on sliced chicken for a Caesar salad or in grain bowls for a smoky, spicy boost. It also pairs beautifully with beef and other seafood: use it on steak, mahi mahi tacos, or grilled salmon for bold flavor.

Sprinkle it on grilled corn or roasted vegetables, or mix it into ground beef before forming patties for flavorful blackened burgers. Use it interchangeably with Cajun or Creole seasoning when you want that smoky, pepper-forward profile; blackened seasoning generally sits between the two in terms of heat and herbiness.

dried herbs and spices combined in a bowl with a spoon

Blackened Seasoning

A quick, smoky, and zesty homemade spice blend that brings restaurant flavor to chicken, fish, and vegetables in minutes.

Servings: 7 tablespoons

Prep Time: 5 minutes

Total Time: 5 minutes

Author: Whitney Bond

Ingredients

2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano

Instructions

Combine all ingredients in a bowl or mason jar and mix until evenly blended.
Store in an airtight container in a cool, dry pantry for up to 6 months.

Notes

Reduce the heat: use 1 teaspoon cayenne instead of 1 tablespoon.
Increase the heat: use 2 tablespoons cayenne for a spicier mix.
More smoky flavor: substitute smoked paprika for regular paprika.
Recommended amount: use about 2 tablespoons of seasoning per pound of meat or seafood.
To blacken: coat protein in the seasoning and cook over high heat in a cast iron skillet or on the grill until a dark crust forms and the interior is cooked through.